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据《北方园艺》2015年第17期《壳聚糖复合精油组分在鸭梨保鲜中的应用》(作者王京法等)报道,以6种精油(EOs)组分为试材,并添加至壳聚糖中,通过体外试验测定了其对鸭梨(Pyrus bretschneideri)采后致病真菌的最小抑菌浓度,从中选择百里酚、柠檬醛、香叶醇添加到壳聚糖中测定其对鸭梨保鲜质量的影响,并研究其协同抗菌能力和复合后添加到壳聚糖对于鸭梨接种青霉(Penicillium expansum)发病情况
According to “Northern Horticulture” 2015 the seventeenth “chitosan composite essential oil components in the pear fresh preservation application” (by Wang Jingfa, etc.) reported to six kinds of essential oil (EOs) components as the test material, and added to the shell Glycans, the minimum inhibitory concentration (MIC) against Pyrus bretschneideri was determined by the in vitro test, the thymol, citral and geraniol were added to chitosan Pear fresh-keeping quality, and to study its synergistic anti-bacterial capacity and the compound added to chitosan for pear inoculation penicillium (Penicillium expansum) incidence