Effect of Konjac Glucomannan and Ethyl Cellulose Blend Films on Fruit Preservation

As the research objects,grape,cherry tomato and tangerine were wrapped with konjac glucomannan(KGM)/ethyl cellulose(EC)blend films and then stored under certain conditions(35 ℃,humidity 70%). With sensory evaluation,weight loss rate,V_C contents and total acid contents as the detective indicators,this study presented the preservation effect of KGM/EC blend films on fruits compared with polyethylene(PE)membrane. The results showed that the KGM/EC blend films could reduce the rate of fruit decay to maintain the sensory quality during the storage time. Compared with PE film,the fruits which were wrapped with KGM/EC blend films showed better preservation effect on fruits,higher V_C contents and slower decrease rate of total acid contents,but the weight loss rate varied more speedily. KGM/EC blend films showed a better effect of keeping fresh to the fruits.