ε-聚赖氨酸和L-抗坏血酸处理对鲜切菠菜品质的影响

Effects of ε-Polylysine and L-Ascorbic Acid on the Quality of Fresh-Cut Spinach

为探究ε-聚赖氨酸和L-抗坏血酸处理对鲜切菠菜保鲜效果的影响,根据货架期结果,在不同质量浓度梯度和组合的ε-聚赖氨酸和L-抗坏血酸处理组中(共16组)筛选得到3组保鲜液,分别为B组(0.05 g/Lε-聚赖氨酸溶液)、E组(10 g/L L-抗坏血酸溶液)、K组(0.05 g/Lε-聚赖氨酸+10 g/L L-抗坏血酸溶液)。而后通过抑菌圈实验结合理化指标、抗氧化酶活性,研究不同保鲜液对鲜切菠菜品质的影响。结果表明:抑菌效果为K组>B组>E组;调控活性氧代谢效果为K组>E组>B组。0.05 g/Lε-聚赖氨酸和10 g/L L-抗坏血酸溶液联合应用于鲜切菠菜具有协同增效的作用,可延长货架期至12 d,0.05 g/Lε-聚赖氨酸通过抑菌从而延长鲜切菠菜货架期至11 d;10 g/LL-抗坏血酸溶液主要通过改善鲜切菠菜活性氧代谢从而延长鲜切菠菜的货架期至10 d。

In order to investigate the effects ofε-polylysine and L-ascorbic acid treatments in preserving the quality of fresh-cut spinach,16 treatment groups were designed with none,andε-polylysine and/or L-ascorbic acid at different concentrations.Out of these,groups B(0.05 g/Lε-polysine),E(10 g/L L-ascorbic acid)and K(0.05 g/Lε-polylysine+10 g/L L-ascorbic acid)were selected for their longer shelf life.The antimicrobial effects of the three treatments on the bacteria present on fresh-cut spinach were evaluated as well as their effects on the antioxidant enzyme activities and physicochemical quality of fresh-cut spinach.The results showed that antibacterial effects of the treatments were in the decreasing order of group K>group B>group E while their effects in regulating reactive oxygen metabolism were in the decreasing order of group K>group E>group B.In conclusion,the combined treatment had a synergistic effect and extended the shelf life of fresh-cut spinach up to 12 days,while 0.05 g/Lε-polylysine treatment prolonged the shelf life to 11 days through its antibacterial effect and 10 g/L L-ascorbic acid prolonged the shelf life to 10 days by improving active oxygen metabolism.