天然生物保鲜剂Nisin对苦瓜保鲜效果的研究

Effects of Natural Biological Preservative Nisin on Preservation of Momordica charantia

以苦瓜为试材,采用质量浓度为0.0(CK),0.1 g/L,0.2 g/L,0.3 g/L,0.4 g/L,0.5 g/L的Nisin溶液对苦瓜进行处理,置于低温下(9℃)贮藏,研究天然生物保鲜剂Nisin对苦瓜贮藏品质的影响。结果表明:贮藏12 d后,0.4 g/L Nisin处理的苦瓜效果最好,苦瓜未腐烂,与对照比,水分减少0.67%,维生素C减少59.94%,可溶性固形物(TSS)和可溶性蛋白质含量较高,丙二醛(MDA)受到抑制,有效的延长了苦瓜贮藏时间。

The experiment material Momordica charantia was treated with 0（CK）, 0.1 g/L, 0.2 g/L, 0.3 g/L, 0.4 g/L, 0.5 g/L Nisin respectively and stored at a low temperature （9 C）. The impact of natural biological preservative Nisin on the storage quality of Momordica charantia was studied. The results showed that, comparing with the control group, the 0.4 g/L Nisin has best effect on Momordica charantia after 12 days＇ storage, Momordica charantia did not decay, water content lost 0.67%, VC 59.94%, total soluble solids （TSS） and soluble protein content were higher, malondialdehyde （MDA） was choked off, Nisin effectively extended the storage life of Momordica charantia.