摘要
研究18种食品添加剂对荔枝采后病原菌的抑菌活性及保鲜效果,结果表明:在100μg/mL浓度下,邻苯基苯酚钠、叔丁基对苯二酚、脱氢醋酸钠、3-叔-4-羟基苯甲醚、联苯对3种病原菌的平均抑菌活性大于70%,其它13种食品添加剂的平均抑菌活性小于50%。在常温下,维生素E、甘草抗氧化剂对荔枝具有较好的保鲜效果,防效大于38%,邻苯基苯酚钠、异抗坏血酸钙、叔丁基对苯二酚有促进荔枝果皮褐变的作用,其他13种食品添加剂对荔枝的防腐保鲜效果介于0~30%之间。在低温贮藏条件下,维生素E、甘草抗氧化剂处理的荔枝花色苷降解较对照缓慢,能显著抑制PPO、POD酶活性,延缓SOD酶活性下降,从而延缓荔枝果实的衰老。
The antifungal activities of 18 food additives against postharvest pathogenic fungi and their preservation effect on litchi fruit were studied.The results showed at the concentration of 100 μg/ml,the average antifungal activity of sodium o-phenylphenolate,tertiary butylhydroquinone,sodium dehydroacetate,3-tert-butyl-4-hydroxyanisole and biphenyls on 3 pathogens was greater than 70%,and other 13 food additives was less than 50%.At room temperature fruits treated with vitamin E and licorice root antioxidant had better fresh keeping effect,and the control effect was over 38%.The browning speed of pericarp accelerated after treated with sodium o-phenylphenolate,calcium erythorbate and 3-tert-butyl-4-hydroxyanisole,and the fresh keeping effect of the rest 13 food additives was between 0~30%.At lower storage temperature,compared to the control,the treatment of Vitamin E and licorice root antioxidant significantly reduced the activities of PPO and POD,maintained higher activity of superoxide dismutase(SOD),and significantly delayed fruit consenescence.
出处
《热带作物学报》
CSCD
2011年第2期324-328,共5页
Chinese Journal of Tropical Crops
基金
现代荔枝产业技术体系建设专项资金项目
海南省自然科学基金(No.309014)
公益性科研基本业务费(No.2009hzs1J011)
海南省重点(No.090143)。
关键词
荔枝
食品添加剂
抑菌活性
贮藏与保鲜
Litchi; Food Additive; Fungistasis; Preservation and Storage;