溶菌酶对丰水梨果实贮藏保鲜效果的影响

Effect of lysozyme coating treatments on the storability of Hosui pear fruit

以成熟的丰水梨果实为材料,研究了常温条件下0.01%、0.05%和0.15%溶菌酶涂膜处理对丰水梨果实采后生理及保鲜效果的影响。结果表明,贮藏20d后,溶菌酶处理能显著降低果实的失重率、烂果率和呼吸强度,平均比对照分别降低了35%、19.8%和12.2%;溶菌酶处理能有效维持丰水梨果实的内在品质,经溶菌酶处理的丰水梨果实硬度、抗坏血酸(VC)含量平均比对照分别高出0.47kg/cm2和3.5mg/kg,可滴定酸和还原糖含量平均比对照分别高6.6%和9.8%;溶菌酶处理在一定程度上抑制了果实膜透性和丙二醛(MDA)含量的增加,显著抑制了超氧化物歧化酶(SOD)和过氧化氢酶(CAT)活性的降低,贮藏20d后,SOD、CAT活性平均比对照分别高57.1%、37.1%。在3种溶菌酶浓度中,以0.05%浓度溶菌酶涂膜处理效果最好。

The effects of 0.01%, 0.05% and 0.15% concentrations of lysozyme coating treatments on the fruit storability and eating quality of Hosui pear cultivar were studied at the normal stored temperature. The results showed that after stored for 20 d lysozyme coating treatments significantly reduced the rates of fruit weight loss, rotten fruit rate and fruit respiration, averagely reduced by 35%, 19.8% and 12.2% compared with the control. Lysozyme coating treatments effectively retained the fruit firmness and VC content, higher by 0.47 kg/cm^2 and 3.5 mg/kg ; the titratable acidity and sugar content were higher than those of the control by 6.6% and 9.8% respectively. Lysozyme coating treatments could inhibit the increase of fruit membrane permeability and MDA content, and remarkably restrain the decrease of SOD and CAT activities. After stored for 20 d, the SOD, CAT activity averagely were higher than those of control by 57.1% and 37.1%. Furthermore, the effect of 0.05% concentration of lysozyme coating was the best among the 3 treatments. The effects of lysozyme coating treatments on the fruit keeping quality of Hosui pear cuhivar were discussed.