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Abstract
[Objectives] To explore the effect of sodium selenite-chitosan compound preservative on storability of kumquats. [Methods] Under the condition of room temperature, fresh kumquats were coated with different concentrations of sodium selenite-chitosan compound preservative, respectively. [Results] Sodium selenite-chitosan compound preservative reduced the weight loss rate, delayed the decline of vitamin C, soluble solids, titratable acid and GSH contents, slowed down the accumulation of MDA, inhibited the increase of PPO activity, and increased to a certain extent the activity of SOD in fresh kumquats. [Conclusions] Sodium selenite-chitosan compound preservative maintained the quality and prolonged the shelf life of kumquats. The preservation effect of compound preservative composed of 4 mg/L sodium selenite and 8 g/L chitosan was the best.