壳聚糖复合多聚赖氨酸处理对苹果果实贮藏品质的影响

Effect of Chitosan Combined with Polylysine Treatment on Storage Quality of Apple Fruit (cv. Golden Delicious)

金冠苹果采后贮藏过程中由于水分蒸腾、呼吸等代谢易引起果实衰老,导致品质劣变和腐烂,严重影响果实的贮藏期和货架期,壳聚糖和多聚赖氨酸均可用于果蔬的保鲜。以金冠苹果为试材,采后用1.0%的壳聚糖结合50μL/L的多聚赖氨酸常温浸泡处理10 min,研究其对果实常温贮藏期间呼吸、质量损失率和品质指标的影响。结果表明,壳聚糖复合多聚赖氨酸处理有效抑制苹果果实质量损失率的升高,降低果实的呼吸强度,延缓果肉硬度、可滴定酸和可溶性固形物含量的下降,同时提高果实抗坏血酸含量。由此表明,壳聚糖复合多聚赖氨酸处理能够保持金冠苹果果实的品质,延缓其衰老。

Apple fruits （cv. Golden delicious） easily appear senescence due to the evaporation, respiration and other metabolites during storage, and lead to the deterioration and decay of fruit. In addition, it affects the storage life and shelf life of the fruit. Chitosan and polylysine have been used for keeping fresh of fruits and vegetables. Apple fruits were used as the materials to study the effect of 1.0% chitosan combined with 50 μL/L polylysine dipping treatment for 10 min on the weight loss, respiration and quality parameters during storage at ambient conditions. The results indicated that chitosan combined with polylysine treatment inhibited the increase of weight loss, decreased respiration intensity of apple fruit, delayed the decrease of flesh firmness, titratable acid and soluble solid contents, and increased ascorbic acid content. These results suggest that chitosan combined with polylysine treatment can maintain the fruit quality and delay senescence of apple fruit.