脂肪酸消毒液对苹果杀菌效果及贮藏品质的影响

Effect of fatty acid disinfectant on sterilization and quality during storage of apple

本研究采用一种新型脂肪酸消毒液对新鲜富士苹果进行处理,考察了浸泡和喷洒两种处理方式的杀菌效果和对果实整体感官的影响,以及对苹果在常温贮藏条件下品质的影响。杀菌结果表明:相同稀释倍数的脂肪酸消毒液浸泡组杀菌效果优于喷洒组;两种处理方式的500倍和800倍稀释液杀菌时间延长至4 min后,菌落总数无显著性变化;脂肪酸消毒液稀释处理组对苹果味道、颜色的感官评分影响无显著性差异,对气味影响显著,与喷洒组相比,浸泡组对苹果的气味影响较大。贮藏结果表明:脂肪酸消毒液稀释液处理苹果10 min后于20℃条件贮藏40 d,500倍稀释组能有效抑制苹果的呼吸强度、多酚氧化酶(PPO)的活性,延缓失重率、硬度、可滴定酸含量、可溶性固形物含量的下降,显著减少腐烂率,有利于延长苹果的贮藏期并保持苹果固有的风味品质。

In this study, a new type of fatty acid disinfectant was used to treat fresh apples, the influence of two sterilization methods （ soaking, spraying） on sterilization and quality change during normal temperature storage were investigated.The results showed that the effect of sterilization by soaking was better than spraying in the same dilution multiples,with the longer of sterilized time,the number of microorganisms on apple surface reduced much. Meanwhile under 500 times and 800 times diluent the total number of colonies showed no significant change when sterilization time extended to 4 min later.There were no significant influenced on fruit tastes and colors of apple treated by fatty acid disinfectant dilution,but significant influenced on smells was discovered.Soaking had a worser influence on smells compared with spraying.Fresh apples were treated with fatty acid disinfectant diluent for 10 min and stored at 20 ℃ for 40 days,500 times diluent group effectively restrained respiration rate and poly-phenol oxidase（PPQ） activity, delayed the declining of weight loss ration, firmness, titratable acid and soluble solid, availably reduced the decay rate of apple.