摘要
利用微生物及其次级代谢产物开展果蔬采后保鲜可有效降低化学农药对环境的污染。本实验以自行研究开发的生物保鲜剂为试材,研究该生物保鲜剂对"白凤"桃和"巨峰"葡萄采后贮藏生理的影响,以期为该生物保鲜剂的应用提供理论基础。结果显示:该生物保鲜剂处理可有效降低"白凤"桃和"巨峰"葡萄乙醇及MDA累积速率,增加POD、PAL酶活性,减轻腐烂发生率。
Microorganisms and secondary metabolites can be used for the preservation of post-harvest fruits and vegetables to reduce the pollution of chemical pesticides. In this paper, our home-made biological preservative was used to test the postharvest physiology of ＂Baifeng＂ peach and ＂Jufeng＂ grape during storage. Results indicated that the biological preservative treatment effectively decreased the accumulation of alcohol and malondialdehyde （MDA）. In addition, the biological preservative treatment also significantly increased the activity of peroxidase （POD） and phenylalanine ammonialyase （PAL）. Therefore, biological preservative treatment can reduce the decay rate of ＂ Baifeng ＂ peach and ＂ Jufeng＂ grape fruits.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第24期457-460,共4页
Food Science
关键词
生物保鲜剂
“白凤”桃
“巨峰”葡萄
贮藏生理
biological preservative
＂Baifeng＂ peach
＂Jufeng＂ grape
post-harvest physiology
