溶菌酶结合纳米包装对猕猴桃贮藏品质的影响

Effectiveness of treatment with lysozyme and nano-packaging on storage quality in kiwifruit

研究溶菌酶结合纳米包装对猕猴桃果实贮藏期品质的影响。以未经过处理的猕猴桃果实为对照样品,探讨了溶菌酶结合纳米包装处理对猕猴桃果实采后贮藏期间呼吸强度、乙烯释放量、腐烂率、失重率、抗坏血酸过氧化物酶和超氧化物歧化酶的影响。实验结果表明,与对照相比,溶菌酶和纳米包装处理能有效抑制猕猴桃的呼吸强度、乙烯释放量、腐烂率和失重率的上升,提高抗坏血酸过氧化物酶和超氧化物歧化酶的活性;其中,溶菌酶结合纳米包装联合处理对提高猕猴桃的贮藏期品质更显著。由此可见,溶菌酶和纳米包装处理能不同程度地延缓猕猴桃果实的后熟和衰老,并提高了猕猴桃果实的品质和价值,为溶菌酶和纳米包装技术在果蔬采后贮藏保鲜应用中提供理论基础。

Effectiveness of treatment with lysozyme and nano-packaging on storage quality in kiwifruit was studied.Effectiveness of treatment with lysozyme and nano-packaging on respiration rate,ethylene production,decay incidence,weight loss,ascorbate peroxidase and superoxide dismutase of postharvest kiwifruit compared to untreated samples during storage were investigated.The results showed that lysozyme and nano-packaging can effectively restrain the increasing in respiration rate,ethylene production,decay incidence and weight loss,and improve the activities of ascorbate peroxidase and superoxide dismutase as compared with controls.However,the combination showed better effectiveness than single treatments on storage quality of kiwifruit.Thus,it can be seen that lysozyme and nano-packaging treatment can delay ripening and senescence in different extent,improve the quality and value,which provides fundamental basis for the storage and preservation of postharvest fruits and vegetables.