多粘类芽孢杆菌复合生物保鲜剂对桂味荔枝的保鲜效果
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摘要
将多粘类芽孢杆菌用于桂味荔枝果实采后保鲜,辅以0.3g/L纳他霉素、1%乳酸钠复配成为生物保鲜剂(DN004),通过浸泡将保鲜剂附着于荔枝表面,贮藏于29~33℃、相对湿度95%~98%环境下,以清水为阴性对照、施保克处理为阳性对照进行桂味果实品质研究。结果显示,贮藏5d后,与清水对照比较,DN004保鲜剂处理的荔枝果实褐变指数低2.7、好果率高31个百分点、失重率低0.09个百分点、花色素苷含量高0.08mg/g(FW)、维生素C含量高1.3mg/100m L;贮藏7d后,可滴定酸高0.049%、糖度高0.9%。可见复合生物保鲜剂处理不仅抑制了贮藏期间桂味果实的呼吸作用,延缓了果实营养成分的下降,还能有效减少果实水分损失,显著提高果实的商品率,延长货架期。
Paenibacillus polymyxa was used for preservation of Guiwei litchi after harvest. P. polymyxa,0.3 g/L natamycin and 1% sodium lactate were compounded into biological preservative DN004. Litchi fruits were soaked into DN004 and preservative attached to fruits. Meanwhile,water was treated as negative control and sportak was treated as positive control. All litchi were stored at 29-33℃,RH 95%-98%. The results of fruit quality showed that,compared with the control group,in DN004 group,the browning index decreased by 2.7,good fruit rate increased by 31%,weight loss rate decreased by 0.09%,anthocyanin content increased by 0.08 mg/g·FW,vitamin C content increased by 1.3 mg/100 m L after four days of storage. After storage for 7 days,titration acid increased by 0.049%,sugar degree increased by 0.9%. These data indicated that preservative could not only inhibit the respiration of fruit,delay the decline of fruit nutrition,but also decrease the lost of water,decrease commodity rate and extend shelf life.
Paenibacillus polymyxa was used for preservation of Guiwei litchi after harvest. P. polymyxa,0.3 g/L natamycin and 1% sodium lactate were compounded into biological preservative DN004. Litchi fruits were soaked into DN004 and preservative attached to fruits. Meanwhile,water was treated as negative control and sportak was treated as positive control. All litchi were stored at 29-33℃,RH 95%-98%. The results of fruit quality showed that,compared with the control group,in DN004 group,the browning index decreased by 2.7,good fruit rate increased by 31%,weight loss rate decreased by 0.09%,anthocyanin content increased by 0.08 mg/g·FW,vitamin C content increased by 1.3 mg/100 m L after four days of storage. After storage for 7 days,titration acid increased by 0.049%,sugar degree increased by 0.9%. These data indicated that preservative could not only inhibit the respiration of fruit,delay the decline of fruit nutrition,but also decrease the lost of water,decrease commodity rate and extend shelf life.
引文
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[3]Huang PY,Hart H,Lee H,et al. Enzymatic and color changes during postharvest storage of lychee fruit[J]. Journal of Food Science,1990,55:1762-1763.
[4]Scott K J,Hicks K B,Chaplin G R,et al. The control of rotting and browning of litchi fruit by hot benomyl and plastic film[J]. Sci Hortic,1982,16:253-262.
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[6]Lee H,Wicker L. Anthocyanin pigments in the skin of lychee fruit[J]. J Food Sci,1991,56:235-244.
[7]Underhill S,Critchley C. Physiological,biochemical and anatomical changes in lychee(Litchi chinensis Sonn.) pericarp during storage[J]. J Hortic Sci,1993,68:327-333.
[8]Zhang D L,Peter C Q. Effects of Chitosan Coating on Enzymatic Browning and Decay during Postharvest Storage of Litchi (Litchi chinensis Sonn.)Fruit[J]. Postharvest Biol Technol,1997,2:195-202.
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[10]Gustavo M,Clara P,Laura J,et al. Postharvest litchi(Litchi chinensis Sonn.)quality preservation by Lactobacillus plantarum[J]. Postharvest Biol Technol,2011,59:172-178.
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[12]赵爽,刘伟成,裘季燕,等. 多粘类芽孢杆菌抗菌物质和防病机制之研究进展[J]. 中国农学通报,2008,24(7):347-350.
[13]赵新海,钟丽娟,张庆华,等. 多粘类芽孢杆菌在黄瓜叶面和土壤中定殖能力及其对土壤微生物的影响[J]. 世界农药,2009,31(5):25-27.
[14]史应武,娄恺,李春,等. 内生多粘类芽孢杆菌S-7对甜菜光合作用及产量和品质的影响[J],应用生态学报,2009,20(3):597-602.
[15]周子燕,李昌春,胡本进,等. 多粘类芽孢杆菌和井冈霉素A配比对水稻纹枯病菌的室内毒力测定及田间药效[J]. 农药,2014,53(7):528-530.
[16]陈雪丽,王光华,金剑,等. 多粘类芽孢杆菌BRF-1和枯草芽孢杆菌BRF-2对黄瓜和番茄枯萎病的防治效果[J]. 中国生态农业学报,2008,16(2):446-450.
[17]彭丽,薛明亮,林文,等. 不同保鲜剂处理对荔枝贮藏效果的影响[J]. 广东园艺,2011,4(12):37-42.
[18]张昭其,庞学群,段学武,等. 荔枝采后果皮花色素苷的降解与花色素苷酶活性变化[J]. 中国农业科学,2003,36(8):945-949.
[19]宁正祥. 食品成分分析手册[M]. 北京:中国轻工业出版社,1998.
[20]李合生. 植物生理生化实验原理和技术[M]. 北京:高等教育出版社,2000.
[2]Jiang Y M,Li Y,Amon L,et al. Postharvest biology and technology of litchi fruit[J]. J Food Agric,2003,1:76-81.
[3]Huang PY,Hart H,Lee H,et al. Enzymatic and color changes during postharvest storage of lychee fruit[J]. Journal of Food Science,1990,55:1762-1763.
[4]Scott K J,Hicks K B,Chaplin G R,et al. The control of rotting and browning of litchi fruit by hot benomyl and plastic film[J]. Sci Hortic,1982,16:253-262.
[5]Chen Y Z,Wang Y R. Study on peroxidases in litchi pericarp[J]. Acta Bot Austro Sin,1989,5:47-52.
[6]Lee H,Wicker L. Anthocyanin pigments in the skin of lychee fruit[J]. J Food Sci,1991,56:235-244.
[7]Underhill S,Critchley C. Physiological,biochemical and anatomical changes in lychee(Litchi chinensis Sonn.) pericarp during storage[J]. J Hortic Sci,1993,68:327-333.
[8]Zhang D L,Peter C Q. Effects of Chitosan Coating on Enzymatic Browning and Decay during Postharvest Storage of Litchi (Litchi chinensis Sonn.)Fruit[J]. Postharvest Biol Technol,1997,2:195-202.
[9]Jiang Y,Zhu X,Li Y B. Postharvest control of litchi fruit rot by Bacillus subtilis[J]. LWT-Food Sci Technol,2001,34:430-436.
[10]Gustavo M,Clara P,Laura J,et al. Postharvest litchi(Litchi chinensis Sonn.)quality preservation by Lactobacillus plantarum[J]. Postharvest Biol Technol,2011,59:172-178.
[11]Martinez-Castellanos G,Shirai K,PelayoZaldivar C,et al. Effect of lactobacillus plantarum and chitosan in the reduction of browning of pericarp rambutan(Nephelium lappaceum)[J]. Food Microbiology,2009,26:444-449.
[12]赵爽,刘伟成,裘季燕,等. 多粘类芽孢杆菌抗菌物质和防病机制之研究进展[J]. 中国农学通报,2008,24(7):347-350.
[13]赵新海,钟丽娟,张庆华,等. 多粘类芽孢杆菌在黄瓜叶面和土壤中定殖能力及其对土壤微生物的影响[J]. 世界农药,2009,31(5):25-27.
[14]史应武,娄恺,李春,等. 内生多粘类芽孢杆菌S-7对甜菜光合作用及产量和品质的影响[J],应用生态学报,2009,20(3):597-602.
[15]周子燕,李昌春,胡本进,等. 多粘类芽孢杆菌和井冈霉素A配比对水稻纹枯病菌的室内毒力测定及田间药效[J]. 农药,2014,53(7):528-530.
[16]陈雪丽,王光华,金剑,等. 多粘类芽孢杆菌BRF-1和枯草芽孢杆菌BRF-2对黄瓜和番茄枯萎病的防治效果[J]. 中国生态农业学报,2008,16(2):446-450.
[17]彭丽,薛明亮,林文,等. 不同保鲜剂处理对荔枝贮藏效果的影响[J]. 广东园艺,2011,4(12):37-42.
[18]张昭其,庞学群,段学武,等. 荔枝采后果皮花色素苷的降解与花色素苷酶活性变化[J]. 中国农业科学,2003,36(8):945-949.
[19]宁正祥. 食品成分分析手册[M]. 北京:中国轻工业出版社,1998.
[20]李合生. 植物生理生化实验原理和技术[M]. 北京:高等教育出版社,2000.