抗菌肽复合有机络合物在瑶山雪梨保鲜中的应用

Application of Antimicrobial Peptide Composite Organic Complexes in Preservation for Yaoshanxueli

为了探究抗菌肽复合物对瑶山雪梨(Pyrus bretschneideri Rehd cv.Yaoshanxueli)的保鲜效果,将抗菌肽(HX-12C)、单宁酸(TA)、氯化铁(FeCl_(3))进行复合并喷涂于采后新鲜瑶山雪梨果实表面,分别从失重率、可滴定酸、维生素C、还原糖、感官评价等五个方面进行统计分析。结果表明,抗菌肽复合有机络合物的最优配方为:HX-12C(32μg/mL)、TA(5 mmol/L)、FeCl_(3)(5 mmol/L);与对照组和TA+Fe(Ⅲ)组相比较,试验组TA+Fe(Ⅲ)+H复合喷涂纳米涂层在瑶山雪梨常温贮藏12 d以后,能够更好地维持雪梨风味,其效果在失重率、可滴定酸、维生素C、还原糖、感官评价均得到体现。因此,抗菌肽复合有机络合物TA+Fe(Ⅲ)+H的处理对有效延长瑶山雪梨货架期具有很大的潜力。

In order to explore the fresh-keeping effect of antibacterial peptide complex on Yaoshanxueli,in this study,antibacterial peptide(HX-12C),tannic acid(TA)and ferric chloride(FeCl_(3))were compounded and sprayed on the surface of fresh postharvest Yaoshanxueli,and the weight loss rate,titratable acid,vitamin C,reducing sugar and sensory evaluation of Yaoshanxueli were analyzed,respectively.The results indicated that the optimal formula for antibacterial peptide composite organic complexes were HX-12C(32μg/mL),TA(5 mmol/L)and FeCl_(3)(5 mmol/L).Compared with the control group and TA+Fe(III)group,the TA+Fe(Ⅲ)in the test group showed that it could better maintain the flavor of Yaoshanxueli after 12 days of storage at room temperature,and its good effects are reflected in weight loss rate,titratable acid,vitamin C,reducing sugar,and sensory evaluation.Therefore,the treatment of TA+Fe(Ⅲ)+H group has great potential to effectively extend the storage time of Yaoshanxueli.