复合生物源保鲜剂对樱桃番茄“绿宝石”保鲜效果的影响  

Preservation of “Green Gem” Cherry Tomatoes by Combined Use of Biopreservatives

作　　者：李蒙[1] 陆兆新[1] 周翔[1] 郁志芳[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2013年第18期301-306,共6页Food Science

基　　金：江苏省农业科技自主创新资金项目(CX(10)229);农业部公益性行业农业科研专项(201303132)

摘　　要：以转色期"绿宝石"樱桃番茄为材料,采用L9(34)正交试验设计并于(8±1)℃条件下贮藏30d,研究不同质量浓度葡萄糖酸内酯、壳聚糖和抗菌肽对樱桃番茄保鲜效果的影响,并以模糊综合评定法分析贮藏末期樱桃番茄相关指标的变化,以筛选适宜"绿宝石"贮藏用的生物源保鲜剂。结果表明,最优处理组合为0.5g/100mL葡萄糖酸内酯+4g/100mL壳聚糖+抗菌肽原液,在此条件下樱桃番茄的外部感官综合评定指数和内部品质综合评定指数值均为最高;显著性分析结果表明,该处理能够有效降低果实的腐烂率和质量损失率,延缓果肉硬度的下降和色泽的上升,降低番茄果实的呼吸强度,减少VC、可溶性固形物和可滴定酸的损失,从而延缓果实衰老,具有良好的保鲜效果。This study investigated the combined application of gluconolactone, chitosan and antimicrobial peptides produced by Bacillus amyloliquefaciens ES-24 to preserve ＂Green Gem＂ cherry tomatoes harvested at the color-turning stage during storage at （8 ± 1） ℃. An orthogonal array design with 9 experiments of 3 variables at 4 levels combined with fuzzy comprehensive evaluation was employed to determine the optimum concentrations of the biopreservatives for their combined use： 0.5 g/100 mL D-glucono-delta-lactone （GDL）＋4 g/100 mL chitosan （CTS）＋the original solution of antimicrobial peptides without dilution. Under this condition, the highest external sensory evaluation score and the highest internal quality evaluation score were simultaneously obtained. The results of statistical analysis showed that the optimized treatment substantially decreased the decay index and weight loss rate of cherry tomatoes, retarded the decrease of pulp firmness and the increase of color, reduced the respiration intensity and lowered the losses of VC, soluble solid contents and titratable acids, thereby delaying fruit senescence and preserving fruit quality.

关 键 词：樱桃番茄 保鲜 正交试验设计 模糊综合评定法 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]