纳他霉素对西兰花的保鲜效果

Research of Natamycin on the Freshness Retaining of Broccolis

研究纳他霉素处理对西兰花冷藏保鲜品质的影响。纳他霉素处理浓度分别为800 mg/L、1 200 mg/L,在(0±1)℃冷藏期间每10 d取样测定西兰花理化指标及营养成分。结果表明:与冷藏对照相比,纳他霉素处理对于延缓西兰花可溶性固形物含量、VC含量及叶绿素含量的下降均有明显效果,并可抑制西兰花贮藏期间的呼吸强度;纳他霉素处理可提高西兰花SOD的活性和降低PPO活性,延缓了细胞膜相对透性的升高。说明冷藏结合纳他霉素处理对西兰花的成熟衰老有抑制作用,其中经1 200 mg/L处理的西兰花保鲜效果较好。

This paper investigated the effect of different concentrations （800mg/L,1200mg/L） of natamycin on the quality of Broccolis stored at -1 ℃ - 1 ℃. The physicochemical indexes and nutrition components of Broccolis were detected every 10days. The results showed that the soluble solids, vitamine C and chlorophyll content of broccolis by natamycin treatment decreased less than that just by cold storage. Natamycin could inhibit the increase of respiratory intensity, increased superoxide dismutase （SOD） activities and slowed down polyphenol oxidase（PPO） activity and de- creased cell membrane permeability. These results showed that cold storage combined with natamycin treatment could delay ripening of Broccoli, wherein the storage effect of Broccolis with 1200 mg/L natamycin treatment was better than that with 800mg/L.