乳酸菌发酵液-壳聚糖复合处理对香梨品质的影响

Effect of Lactic Acid Bacteria Fermentation Broth-chitosan Composite Coating on the Quality of Pears

为丰富乳酸菌发酵液(CFS)在保鲜方面的应用,采用壳聚糖复合处理,分析腐烂率、失水率、可溶性固形物、硬度、可滴定酸和果皮叶绿素含量等库尔勒香梨贮藏品质变化,明确处理对库尔勒香梨果实品质的影响。结果表明,贮藏32 d后,与CK组相比,30%CFS处理组腐烂率低至21.33%,失水率比CK组低2.14%;35 d后,30%CFS处理组可溶性固形物含量比CK组高出1.36%,硬度保持在16.87 N,维C含量CK组降至2.99 mg/100 g,而3个处理组含量均在3.4 mg/100 g以上,可滴定酸含量处理组是CK组的2倍,叶绿素含量30%CFS处理组比CK组高出0.055 mg/g。说明乳酸菌发酵液-壳聚糖复合涂膜处理能够有效保持香梨的品质。

In order to enrich the application of lactic acid bacteria fermentation broth(CFS)in preservation,chitosan composite treatment was designed to analyze the changes of storage quality of Korla fragrant pear,such as decay rate,water loss rate,soluble solids,hardness,titratable acid and peel chlorophyll content,and to clarify the effect of treatment on fruit quality of Korla fragrant pear.The results showed that after 32 days of storage,the decay rate of 30%CFS treatment group was 21.33%lower than that of CK group,and the water loss rate was 2.14%lower than that of CK group.After 35 days,the soluble solids content of the 30%CFS treatment group was 1.36%higher than that of the CK group,and the hardness was maintained at 16.87 N.The VC content of the CK group decreased to 2.99 mg/100 g,while the content of the three treatment groups was above 3.4 mg/100 g.The titratable acid content of the treatment group was twice that of the CK group,and the chlorophyll content of the 30%CFS treatment group was 0.055 mg/g higher than that of the CK group.It indicated that the lactic acid bacteria fermentation broth-chitosan composite coating treatment could effectively maintain the quality of pears.