Iturin A与肉桂精油复配提升樱桃番茄贮藏品质

Effects of iturin A compounded with cinnamon essential oil on storage quality of cherry tomatoes

为探究抗菌肽iturin A与植物精油复配对樱桃番茄的保鲜效果,在测定精油对软腐病菌( Rhizopus stolonifer )最小抑菌浓度(minimum inhibitory concentration, MIC)的基础上,确定iturin A和精油的最佳浓度,研究了樱桃番茄贮藏品质的变化。结果表明,iturin A的MIC为64 μg/mL,肉桂精油的MIC为0.05%(体积分数),在8种植物精油中最低;当单独使用质量浓度为512 μg/mL的iturin A和体积分数为1%的肉桂精油处理时,樱桃番茄软腐病发病率最低;另外,当512 μg/mL iturin A与1%(体积分数)肉桂精油复配使用时,能显著降低樱桃番茄腐烂率,减缓色差的变化和硬度的下降,延缓可滴定酸、VC、还原糖的含量的下降。当贮藏15 d时,复配组腐烂率和失重率分别为7.18%和0.72%,显著低于对照组的55%和8.91%。Iturin A与肉桂精油复配能够有效保持樱桃番茄品质,延长贮藏时间,保障食品的安全性,为生物保鲜技术提供理论依据。

In order to explore the preservation effects of iturin A and plant essential oils on cherry tomatoes, the optimal concentrations of iturin A and essential oil were determined on the basis of measuring their minimum inhibitory concentration (MIC) against Rhizopus stolonifer . The changes in storage quality of cherry tomatoes treated with iturin A and essential oil alone or in combination were studied. The results showed that the MIC of iturin A and cinnamon essential oil were 64 μg/mL and 0.05%( v/v ), respectively. The incidence of soft rot was the lowest when the cherry tomatoes were treated with 512 μg/mL iturin A and 1%( v/v ) cinnamon essential oil in individual. When 512 μg/mL iturin A was combined with 1%( v/v ) cinnamon oil, it could significantly reduce the rotting rate, retard the changes in color and firmness and delay the decline in contents of titratable acid, Vc and reducing sugar of cherry tomatoes. On the 15 d of storage, the rotting rate and weight loss rate were 7.18% and 0.72%, respectively, which were 55% and 8.91% significantly lower than those of the control. Therefore, the combination of iturin A and cinnamon essential oil could effectively keep the quality of cherry tomatoes, prolong the storage time and ensure food safety, which provides a theoretical basis for biological preservation technology.