生物保鲜剂对樱桃贮藏品质的影响
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摘要
对生物保鲜剂进行复配后处理樱桃,探讨不同生物保鲜剂(保鲜剂A:15 g/L壳聚糖+10 mL/L冰乙酸+20 g/L茶多酚;保鲜剂B:10 g/L普鲁兰糖+0.3 g/Lε-聚赖氨酸(ε-PL)+0.1 g/L纳他霉素+0.04 g/L乳酸链球菌素(Nisin);保鲜剂C:11.5 g/L普鲁兰糖+6 g/L海藻酸钠+6 g/L羧甲基纤维素)浸泡处理5 min对樱桃贮藏期间品质的影响。结果表明,3种复配生物保鲜剂均可不同程度地减缓樱桃品质的下降,其中10 g/L普鲁兰糖+0.3 g/Lε-PL+0.1 g/L纳他霉素+0.04 g/L Nisin复配可显著降低樱桃的失重率和腐烂率,减缓VC、可溶性固形物(TSS)和可滴定酸(TA)含量的下降,保持较好的感官品质。
To investigate the effects of biological preservative on the quality of cherries during storage,cherries were coated with three different compound biological preservatives(preservative A:15 g/L chitosan+10 mL/L glacial acetic acid+20 g/L tea polyphenols,preservative B:10 g/L pullulan+0.3 g/L ε-polylysine(ε-PL)+0.1 g/L natamycin+0.04 g/L nisin,preservative C:11.5 g/L pullulan+6 g/L sodium alginate+6 g/L carboxymethylcellulose) for 5 min.The results showed that,all the three compound preservatives could delay the decrease of quality of the cherry.The combination of 10 g/L pullulan +0.3 g/L ε-PL +0.1 g/L natamycin +0.04 g/L nisin could significantly reduce the weight loss rate and rotting rate,slow down the decrease of contents of VC,soluble solids(TSS) and titratable acids(TA),and maintain the sensory quality of cherries.
To investigate the effects of biological preservative on the quality of cherries during storage,cherries were coated with three different compound biological preservatives(preservative A:15 g/L chitosan+10 mL/L glacial acetic acid+20 g/L tea polyphenols,preservative B:10 g/L pullulan+0.3 g/L ε-polylysine(ε-PL)+0.1 g/L natamycin+0.04 g/L nisin,preservative C:11.5 g/L pullulan+6 g/L sodium alginate+6 g/L carboxymethylcellulose) for 5 min.The results showed that,all the three compound preservatives could delay the decrease of quality of the cherry.The combination of 10 g/L pullulan +0.3 g/L ε-PL +0.1 g/L natamycin +0.04 g/L nisin could significantly reduce the weight loss rate and rotting rate,slow down the decrease of contents of VC,soluble solids(TSS) and titratable acids(TA),and maintain the sensory quality of cherries.
引文
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[2]张平,张鹏,刘辉,等.不同低温处理对樱桃冷害发生的影响[J].食品科学,2012,33(12):303-308.
[3]张福兴,张凤敏,孙庆田,等.烟台大樱桃产业现状、问题与发展建议[J].烟台果树,2006(4):4-6.DOI:10.3969/j.issn.1005-9938.2006.04.002.
[4]LIDON F C,RAMALHO J C,PAIS I P,et al.Fungistatic action of Aureobasidium pullulans on Penicillium expansum in“Rocha”pear:implications for oxidative stress during fruit storage[J].International Journal of Pest Management,2012,58(1):41-52.DOI:10.1080/09670874.2011.645515.
[5]冯云霄,程玉豆,何近刚,等.壳聚糖对草莓冷藏和货架期间品质的影响[J].保鲜与加工,2015,15(4):8-12.DOI:10.3969/j.issn.1009-6221.2015.04.002.
[6]CONG F,ZHANG Y,DONG W.Use of surface coatings with natamycin to improve the storability of Hami melon at ambient temperature[J].Postharvest Biology and Technology,2007,46(1):71-75.DOI:10.1016/j.postharvbio.2007.04.005.
[7]姜爱丽,胡文忠,田密霞,等.纳他霉素在草莓保鲜中应用的研究[J].食品科学,2007,28(12):515-520.
[8]LIU K,ZHOU X,FU M.Inhibiting effects of epsilon-poly-lysine(ε-PL)on Pencillium digitatum and its involved mechanism[J].Postharvest Biology and Technology,2017,123:94-101.DOI:10.1016/j.postharvbio.2016.08.015.
[9]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品添加剂使用标准:GB 2760-2014[S].北京:中国标准出版社,2014.
[10]农业部种植业管理司.水果和蔬菜可溶性固形物含量的测定折射仪法:NY/T 2637-2014[S].北京:中国标准出版社,2014.
[11]董月菊,梁美霞,戴洪义.利用自动电位滴定法测定果汁中维生索C含量[J].果树学报,2010,27(6):1042-1045.DOI:10.13925/j.cnki.gsxb.2010.06.001.
[12]曹建康,姜微波,赵玉梅.果蔬采后生理生化试验指导[M].北京:中国轻工业出版社,2007:101-103.
[13]李文生,冯晓元,王宝刚,等.应用自动电位滴定仪测定水果中的可滴定酸[J].食品科学,2009,30(4):247-249.DOI:10.3321/j.issn:1002-6630.2009.04.055.
[14]SIMPSON C A,SOFOS J N.Ingredients in meat products:properties,functionality and applications[M].New York:Springer Science&Business Media,2009:301-377.DOI:10.1007/978-0-387-71327-4.
[15]王海波,陈学森,辛培刚,等.几个早熟苹果品种果实糖酸组分及风味品质的评价[J].果树学报,2007,24(4):513-516.DOI:10.3969/j.issn.1009-9980.2007.04.020.
[16]成钰厚,刘国杰,孟昭清,等.苹果成熟期间果皮花青素含量与果实品质的关系[J].果树学报,1999,16(2):98-103.DOI:10.3969/j.issn.1009-9980.1999.02.004.