复配防腐剂结合不同物理处理对裂枣防腐效果的研究

Study on Antiseptic Effect of Split Jujube with Compound Preservatives Combined with Different Physical Treatments

鲜枣在成熟期遇到连续阴雨天气,会产生大量裂果,继而很快发生霉变.以鲜枣裂果为试材,采取防腐剂、臭氧、微波、热风对霉变裂枣和复配防腐剂结合不同物理条件对未霉变裂果处理,研究其防腐效果.结果表明:选取脱氢醋酸钠、山梨酸钾和双乙酸钠3种防腐剂进行复配正交试验,最优复配组合为:0.06%脱氢醋酸钠、0.12%山梨酸钾、0.15%双乙酸钠,对裂枣病原菌的抑制率达到100%.复配防腐剂结合臭氧、微波、热风处理,进一步增强了对病原菌的抑制效果.在(0±1)℃下,防腐剂分别结合0.3 mg/L臭氧、90 s微波、1.5 h热风处理,均使裂枣的存放时间延长至25 d以上.防腐剂结合0.3 mg/L臭氧处理在冷藏条件下对裂枣的VC保持效果最好,贮藏30 d后,枣果没有发生霉变,VC含量依然在2 mg/g以上.

In the case of continous rainy days in ripening date, Fresh jujube will become chapped and subsequently start to mildew.Taking mildewed and unmildewed of split jujube as experimental material, we studied the anti-corrosion effect of different treatments by using preservatives, ozone, microwave, hot air treatment and compound preservatives combined with different physical treatments of split jujube.The results are as follows: When three preservatives, namely, sodium dehydroacetate, potassium sorbate and sodium diacetate were selected to carry out the orthogonal combination test, the optimal combination combination was 0.06% sodium dehydroacetate, 0.12% potassium sorbate and 0.15% sodium diacetate, and the inhibition rate of pathogen on jujube split reached 100%.The compound preservative combined with ozone, microwave, and hot air treatment further enhances the inhibitory effect on pathogenic bacteria.At(0±1)℃,preservatives combined with 0.3 mg/L ozone treatment, 90 s microwave treatment and 1.5 h hot air treatment prolonged the storage time of split jujube to more than 25 days.The preservative combined with 0.3 mg/L ozone treatment had the best preservation effect on VC of split jujube under cold storage.After storage for 30 days, no mildew occurred in jujube fruit, and VC content was still above 2 mg/g.