ε-聚赖氨酸对金瓜贮藏期间质构品质及保鲜效果的研究

Research ofε-Polylysine on the Texture Quality and Preservation Effect of Marrow Squash(Cucurbita pepo L.var.medullosa Alef.)during Storage

为探究ε-聚赖氨酸(ε-PL)对金瓜贮藏期间质构特性及保鲜效果的影响,采用不同质量浓度的ε-PL(0、50、100、200、400、800 mg/L)浸泡处理崇金2号金瓜,然后置于(13±2)℃、相对湿度50%±5%的冷库中贮藏,并通过腐烂率、瓜皮、瓜肉和瓜丝的质构特性及主要营养品质的变化分析保鲜效果。结果表明:ε-PL处理可有效降低金瓜采后腐烂率,保持质构特性和营养品质。贮藏180 d期间,50 mg/L和100 mg/Lε-PL组的腐烂率显著低于CK组(P<0.05),200 mg/L、400 mg/L和800 mg/Lε-PL组无腐烂金瓜。其中,100 mg/L组瓜皮色泽相对保持较好,且延缓了瓜皮、瓜肉和瓜丝硬度的下降,保持了瓜皮和瓜肉的脆性及瓜丝咀嚼性和蓬松度,降低了细胞壁组分纤维素的降解速率,食用品质良好且营养价值较高。因此,100 mg/L的ε-PL处理对金瓜的保鲜效果最好。

In order to investigate the influence ofε-polylysine(ε-PL)treatment on texture quality and preservation ef⁃fect of marrow squash(Cucurbita pepo L.var.medullosa Alef.),‘Chongjin No.2’marrow squash was soaked with differ⁃ent concentrations ofε-PL(0,50,100,200,400,800 mg/L),then stored in cold room with a temperature of(13±2)℃and a relative humidity of 50%±5%.Rotting rate,texture characteristics of skin,flesh,silk marrow squash and changes of main nutrient quality were used as indexes to evaluate the preservation effect.The results showed that,ε-PL treat⁃ment could effectively reduce the rotting rate,and maintain texture characteristics and nutritional quality of marrow squash.During storage of 180 days,the rotting rates of 50 mg/L and 100 mg/Lε-PL groups were significantly lower than that of control group(P<0.05),but there was no decay in 200 mg/L,400 mg/L and 800 mg/L groups.Among them,the treatment which marrow squashes were immersed in 100 mg/Lε-PL,preserved skin color,delayed decline of skin,flesh and silk firmness,maintained fracturability of skin and flesh,and the chewiness and fluffiness of silk of marrow squash,and reduced the degradation rate of the cell wall component cellulose.Moreover,marrow squash treat⁃ed with 100 mg/Lε-PL had good edible quality and high nutritional value during storage.Accordingly,100 mg/Lε-PL group had the best preservation effect on marrow squash.