乳酸链球菌素在白玉枇杷保鲜中的应用

Study on Nisin Application of Loquat Fresh-keeping

该文研究了乳酸链球菌素处理"白玉"枇杷在低温贮藏过程中果肉失水率、可溶性固形物、总酸、果皮相对电导率、腐烂率的变化情况。研究表明,4℃冷藏条件下乳酸链球菌素处理可以显著降低枇杷果实的失重率、总酸含量、腐烂率的下降,延缓相对电导率的上升,有利于枇杷品质的保持。当nisin浓度≥200 mg/L处理对枇杷的保鲜效果达到最佳。

The loss of water, soluble solids, total acid, relative electrical conductivity of peel, rate of putridity of ＂Baiyu＂ loquat were analyzed after it was treated by nisin and kept under 4℃. The results indicated that it decreased the loss of water, the total acid, the rate of putridity, and retarded the increase of the relative electrical conductivity, after the loquat was treated by nisin and kept under 4℃. It helps keep the loquat quality in storage. The optimum concentration of nisin is 200 mg/L.