纳他霉素与油酸钠混合使用对葡萄保鲜效果的影响

Effect of natamycin and sodium oleate mixture on preservation of grape

研究了纳他霉素与不同浓度油酸钠混合对葡萄进行处理后的保鲜效果。分别将质量分数为0.10%、0.15%和0.20%纳他霉素与等量油酸钠混合对葡萄进行浸泡处理,晾干后装袋置于0℃冷藏,每隔15 d测定果实品质。结果表明:经0.20%纳他霉素与等量油酸钠混合处理后的葡萄,在贮藏期间果实表面灰霉菌数量的增加被明显抑制,抑制率可达75.51%;处理后的葡萄果实的硬度下降减缓、呼吸强度减弱、多酚氧化酶(PPO)、过氧化物酶(POD)、苯丙氨酸解氨酶(PAL)活性高于对照及单纯的纳他霉素、果梗电导率增加也被一定程度抑制,说明纳他霉素与油酸钠混合处理可增强对葡萄的防腐保鲜效果。

A natamycin and sodium oleate mixture at the different ratios on the preservation of grapes were studied. The grapes were dipped into 0. 10%,0. 15% and 0. 20% natamycin mixed with an equal amount of sodium oleate. Fruits were dried and then stored at 0°C. Quality change were tested every 15 days during fruit storage. The results showed that Botrytis cinerea was significantly inhibited by 0. 20% natamycin with an equal amount of sodium oleate. The inhibition rate was 75. 51%. The hardness of the grape declined slowed,respiration rate reduced and Polyphenol oxidase（ PPO）,Peroxidase（ POD）,Phenylalanine ammonia lyase（ PAL） activity were higher than the control group and simple natamycin group. Stems conductivity was suppressed to a certain extent. The results showed that the mixture of natamycin and sodium oleate could enhance the preservation effect on grapes.