抗菌肽壳聚糖复合膜对水果黄瓜的保鲜作用

Preservation of Fruit Cucumber Treated by Antibacterial Peptide and Chitosan Composite Film

为了延长水果黄瓜的货架期,本研究选用两种浓度的抗菌肽(1.00%、1.25%)分别与1.00%的壳聚糖复配成可食性复合膜,室温下对水果黄瓜进行喷淋涂膜处理后,在其表面覆盖一层PE保鲜膜,置于温度25℃、湿度40%~60%的环境下贮藏,每隔2 d测定其感官指标和理化指标(失重率、腐烂率、硬度、维生素C、可滴定酸和叶绿素含量)。结果表明,经21d贮藏后,1.00%的抗菌肽与壳聚糖复合膜处理组的失水率仅4.97%,腐烂率16.67%,硬度由9.53降至6.43,比空白组高42.50%,维生素C含量14.01 mg/100g,仅比贮藏前下降1.40%,果皮叶绿素含量0.63 mg/g,保鲜效果最佳。由此可得,抗菌肽与壳聚糖复合膜处理,能明显延缓黄瓜的腐败、失绿,减少维生素C和可滴定酸的损失,较好地保持黄瓜的硬度。

In order to extend the shelf life of fruit cucumbers, two different concentrations of antimicrobial peptides(1.00% and 1.25%) and 1.00% chitosan were formulated into edible composite films. After coating the fruit cucumber at room temperature, the surface was covered with a PE film. The treated fruit cucumbers were stored at 25 ℃ a nd 40%~60% RH. The sensory and physiochemical indexes(weight loss rate, decay rate, hardness, vitamin C content, titratable acid content, chlorophyll content of pericarp) of fruit cucumbers were measured every 2 d. The results showed that after 21 d of storage, the weight loss rate of the 1.00% antimicrobial peptide and chitosan composite membrane treatment group was only 4.97%;the decay rate was 16.67%;the hardness decreased from 9.53 to 6.43, which was 42.50% higher than the blank group;the vitamin C content was 14.01 mg/100 g, which was only 1.40% lower than that before storage;and the chlorophyll content of pericarp was 0.63 mg/g. Therefore, it had the best preservation effect. The results showed that the antibacterial peptide and chitosan composite film treatment could significantly delay the decay and chlorosis of cucumber, reduce the loss of vitamin C and titratable acid, and maintain the hardness of cucumber.