食品添加剂对荔枝采后病原菌的抑菌活性及其保鲜效果

Effects of Food Antioxidants on the Antifungal Activities and Fresh-keeping of Litchi Fruits

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.