摘要
为研究原儿茶酸、普鲁兰多糖对辣椒采后保鲜效果的影响,以湘研15号辣椒为供试果蔬,在单因素试验的基础上,采用响应面试验优化原儿茶酸-普鲁兰多糖复合膜保鲜剂的制备工艺条件,并分析优化后制备的原儿茶酸-普鲁兰多糖复合涂膜对辣椒采后保鲜效果的影响。结果表明,原儿茶酸-普鲁兰多糖复合涂膜保鲜剂的最佳制备条件为:原儿茶酸浓度123 mg·L~(-1)、普鲁兰多糖浓度0. 45%、CaCl2浓度1. 1%、浸泡时间1. 5 min,此条件下制备的原儿茶酸-普鲁兰多糖复合涂膜保鲜剂处理辣椒,贮藏15d后发现辣椒失重率、腐烂率显著降低,复合涂膜显著降低了辣椒的呼吸作用,维持了果皮亮度、色泽,并提高了CAT活性,增强了自由基清除能力,对POD、PPO、PAL活性也起到了抑制作用,说明复合涂膜能够有效延长辣椒保鲜期。本研究结果为植物源保鲜剂的开发奠定了理论基础。
To investigate the effects of protocatechuic acid and pullulan polysaccharide on the storage of postharvest pepper,a composite was used to evaluate the effect of protocatechuic acid concentration,pullulan concentration,soaking time and calcium chloride addition on its efficacy in preserving the postharvest quality of pepper( XY No.15). The study was carried out using an L9( 34) orthogonal array design. Results showed that coating pepper with a mixture of 123 mg·L~(-1) protocatechuic acid,0. 45% pullulan polysaccharide,1. 1% CaCl2,and 1. 5 min soaking time extended the shelf-life of pepper as it decreased the rot rate,weight loss and respiration rate significantly. Meanwhile,results also indicated that coating treatment maintain the brightness,and color,improve the activity of CAT,enhanced the scavenging ability of free radicals,and suppressed the decrease of POD,PPO and PAL. In conclusion,the coating treatment was able to prevent the quality decline of postharvest pepper,and this treatment has the potential to be further developed as a fruit and vegetable preservative.
引文
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