生物保鲜纸对李子贮藏期品质的影响

Effect of biological preservative paper on the storage quality of plum fruit

以李子为试验材料,研究纳他霉素和ε-聚赖氨酸型保鲜纸对李子贮藏期腐烂率、失重率、呼吸强度、乙烯释放量、硬度、丙二醛含量、可溶性固形物含量、可滴定酸、V C含量、霉菌和酵母总数等的影响。结果表明,与对照组相比,纳他霉素和ε-聚赖氨酸保鲜纸均能显著抑制果实腐烂率、失重率、丙二醛含量的增加,降低果实呼吸强度、乙烯释放量、霉菌和酵母总数,较好地保持果实硬度、可溶性固形物含量、可滴定酸和V C含量。综合比较,纳他霉素处理的保鲜纸对李子果实贮藏保鲜的效果最佳,能保持较好的贮藏品质,延缓果实衰老。

Plum fruits was used to evaluate the effects of biological preservative paper,soaked with natamycin andε-polylysine separately,on their storage quality at 20℃.To reveal the mechanism,the decay ratio,weight loss rate,respiratory intensity,ethylene production rate,hardness,malondialdehyde,total soluble solids,titratable acid,V C content,and number of mold and yeast colonies were measured during the plum storage.The results showed that comparing with control,natamycin andε-polylysine preservative paper could obviously inhibit the increase of fruit decay ratio,weight loss rate,and malondialdehyde content,and reduce the respiratory intensity,ethylene production rate,and the number of mold and yeast colonies.Moreover,the treatments could also maintain the fruit hardness,total soluble solids,and the contents of titratable acids and V C.In summary,the natamycin treatment was better than that ofε-polylysine,which could maintain good storage quality and delay plum fruit senescence.