脂肽复合保鲜剂对龙眼的保鲜效果研究

Study on the Preservation Effect of Lipopeptide Compound Preservatives on Longan

以龙眼好果率为指标,利用贝莱斯芽胞杆菌FJAT-45028脂肽处理龙眼,分析脂肽的保鲜效果,明确脂肽保鲜的最佳浓度,探究脂肽分别与甘油、石蜡、明胶、琼脂复配后对龙眼的保鲜效果,筛选出最佳的复配剂,评估该复合保鲜剂对龙眼的保鲜效果。结果表明:贝莱斯芽胞杆菌FJAT-45028脂肽对龙眼具有良好的保鲜效果,储存第5 d,好果率为51.11%,高于清水对照组(2.08%);脂肽浓度越高,龙眼保鲜效果越好,当浓度为4 mg·mL^(-1)时,好果率比清水对照提高61.47%;脂肽/甘油和脂肽/石蜡处理组的龙眼好果率最高,分别为70.90%和74.89%,二者无显著性差异(P<0.05);脂肽(4.0 mg·mL^(-1))/甘油(5%)/石蜡(5%)三者复配后,可使龙眼好果率达到82.83%,保鲜效果最佳。因此,将脂肽/甘油/石蜡复合剂应用于龙眼保鲜,能够有效延长龙眼的货架期。

By taking the healthy fruit rate as the evaluating indicator,the longan fruits were treated with the lipopeptides from Bacillus velezensis FJAT-45028 to analyze the preservation effect of lipopeptides and determine the optimal concentration of lipopeptides.Then,the preservation effect of lipopeptides combined with glycerol,paraffin,gelatin and agar on longan was explored to screen out the optimal compound agent and evaluate the preservation effect of the compound preservative agent on longan.The results showed that the lipopeptides from Bacillus velezensis FJAT-45028 had good preservation effect on longan.The healthy fruit rate of the lipopeptide treatment group reached up to 51.11%on the fifth day of storage,being significantly higher than that of the water control group(2.08%).The higher the concentration of lipopeptides,the better the preservation effect of longan.When the concentration of lipopeptides was 4.0 mg·mL^(-1),the healthy fruit rate was increased by 61.47%compared with the control group.The healthy fruit rate of longan in the lipopeptide/glycerol and lipopeptide/paraffin treatment groups was the highest,which was respectively 70.90%and 74.89%.with no significant difference between the two groups(P<0.05).After the combination of lipopeptide(4.0 mg·mL^(-1))/glycerol(5%)/paraffin(5%),the healthy fruit rate of longan could reach 82.83%,and the preservation effect was the best.Therefore,the application of lipopeptide/glycerol/paraffin compound carl effectively prolong the shelf-life of the longan fruits.