生物保鲜剂R-多糖低温保鲜荔枝的研究  

Study on the Storage of Litchi with Biological Preservative R-polysaccharide at Low Temperature

作　　者：裴炜[1] 尹京苑[2] 李标 周灵灵[1] 梁声记 高海燕[1] 

机构地区：[1]上海大学生命科学学院,上海200444 [2]上海大学计算机工程与科学学院,上海200444 [3]广西壮族自治区水果生产技术指导总站,南宁530022

出　　处：《中国食品学报》2012年第5期121-129,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：上海市科学技术委员会项目(No.11395800100);广西财政基金项目

摘　　要：为将生物保鲜剂R-多糖应用于荔枝贮藏中,以广西禾荔为试材,在3～5℃贮藏条件下,研究不同浓度的R-多糖处理对荔枝保鲜效果的影响。试验结果表明:与对照相比,R-多糖可以显著抑制荔枝发生褐变,提高荔枝好果率,尤其是3%R处理的荔枝在3～5℃冷库中贮藏21d,好果率达77.61%。3%R处理能明显降低荔枝果实的失重率,可溶性固形物、VC、总糖、可滴定酸等营养物质的消耗,抑制电导率、丙二醛含量的上升,花色素苷、总酚的下降以及PPO、POD活性的变化和SOD活性的降低,从而延缓荔枝的成熟和衰老。The effect of biological preservative R-polysaccharide at different concentrations on fresh-keeping of ＇Heli＇ litchi are investigated under 3～5 ℃ storage.The results show that,compared with the control,the R-polysaccharide treatment could significantly suppress the appearance of browning and improve the healthy rate of litchi.Especially after 21days the percentage of healthy-fruit of 3% R-polysaccharide treatment is 77.61%.3% R-polysaccharide treatment could dramatically decrease the loss of fruit weight and the nutrient consumption of soluble solids,VC,total sugar and titratable acid.It also inhabite the rise of membrane permeability and MDA level and the fall of anthocyanin and total phenolics content.Meanwhile,the changes of PPO and POD activity and the decline of SOD activity are restrained after 3% R-polysaccharide treatment.The results demonstrate that R-polysaccharide treatment is helpful for postponing the maturation and senescence of litchi at low temperature.

关 键 词：荔枝 生物保鲜剂 R-多糖 保鲜 低温 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]