摘要
通过研究金褐霉素对果蔬采后品质的贮藏保鲜效果,开发金褐霉素作为抗真菌的食品防腐剂。将冬枣分别用金褐霉素和纳他霉素(1.0 g/L)浸泡后,在4℃下贮藏并检测冬枣的品质及代谢相关酶。结果表明,同纳他霉素相比较,金褐霉素能更好地保持冬枣果实硬度,减少转红率和失重,抑制丙二醛含量的上升及多聚半乳糖醛酸酶活性的提高,抑制果实中可溶性固形物及Vc含量的下降,提高了冬枣的苯丙氨酸解氨酶的活性。研究表明,金褐霉素在不损害果实质量的前提下,能够有效地控制冬枣采后腐烂,具有较好的保鲜效果。
Effects of Aureofuscin on postharvest fruit quality during storage was investigated and a promising antifungal agent to be used industrially as a food preservative was developed. Dong Jujube was treated with Aureofuscin （1.0 g/L） and Natamycin（ 1.0 g/L） and then stored at 4 ℃. Quality and metabolizing enzymes were detected. Results showed that Aureofuscin could inhibit the increase of malonaldehyde （MDA） and polygalacturonase （pG） activities and decrease of the solid content and Vc content, and increase the phenylalnine ammonialyase （PAL） activity, compared with Natamycin. The results showed that Aureofusein was effective in controlling postharvest decay of Dong jujube without damage of fruit quality.
出处
《食品科学技术学报》
CAS
2015年第5期18-22,38,共6页
Journal of Food Science and Technology
基金
辽宁省海洋与渔业厅科学研究基金资助项目(L201407)
关键词
冬枣
金褐霉素
保鲜效果
生理变化
防腐剂
Dong jujube
Aureofuscin
fresh-keeping physiological activity
physiology
preservative
