纳他霉素对鲜切莴苣表面微生物增殖与生理生化变化的影响

Effect of natamycin on surface microorganism's growth and physiological properties of fresh-cut lettuces

为了探讨纳他霉素处理对鲜切莴苣的保鲜效果,采用浓度为200mg/L纳他霉素溶液对新鲜莴苣进行喷雾和浸泡处理,研究了天然保鲜剂-纳他霉素对鲜切莴苣表面霉菌生长与生理生化变化的影响。结果表明,纳他霉素处理可以有效抑制莴苣表面霉菌的生长与增殖,保持了鲜切莴苣较高的花青素含量,降低了总酚和类黄酮含量降低鲜切莴苣PPO与PAL的活性,抑制了MDA的积累。实验结果证明纳他霉素处理对鲜切莴苣的衰老和腐烂有较好的抑制作用,尤其是喷雾处理的莴苣保鲜效果较好。

The quality of fresh-cut fruits and vegetables decreased rapidly due to cutting-wound damage.Occurrences of decay mainly were caused by microorganism ＇s growth and reproduction. Natamycin as a natural antifungal biological preservative could inhibit pathogenic molds of fresh-cut fruits and vegetables had been investigated. In this work,fresh-cut lettuces were dipped in and spray with natamycin solution at 200mg/L.These results indicated that fresh-cut lettuces treated with natamycin could be promising in reducing the mols populations,also slowed down the phenolic,flavonoids,anthocyanin degradation and the activity of polyphenol oxidase（PPO）,phenylalnine ammonialyase（PAL）,inhibiting accumulative of malondialdehyde（MDA）. These results showed that natamycin treatment would delay ripening and inhibit decay of fresh-cut lettuces,fresh-cut lettuces with spray treatment was better than dipped in natamycin solution at 200mg/L.