冰温结合纳他霉素对绿芦笋采后生理品质的影响  

Effect of Natamycin Combined with Ice-Temperature Storage on Postharvest Physiological Quality of Green Asparagus

作　　者：宋秀香[1] 鲁晓翔[1] 陈绍慧[2] 李江阔[2] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134 [2]国家农产品保鲜工程技术研究中心,天津300384

出　　处：《食品科学》2013年第24期294-298,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD38B01);天津市重点科技攻关项目(11ZCKFNC01900)

摘　　要：以‘杰西’绿芦笋为实验材料，研究冰温技术与纳他霉素处理相结合保鲜技术对绿芦笋贮藏期生理品质的影响。结果表明：与冰温对照组相比，冰温结合纳他霉素处理有效地抑制了绿芦笋表面霉菌的生长：冰温结合momg/L纳他霉素处理较好地保持了绿芦笋鲜嫩的色泽；冰温结合800mg／L纳他霉素处理明显地使绿芦笋保持更好的感官品质和硬度，贮藏42d，绿芦笋感官评分为24分，而直接冰温处理为11分，同时，冰温结合800mg／L纳他霉素处理提高了绿芦笋多酚氧化酶（Pro）和过氧化物酶（POD）活性，但也增强了绿芦笋的呼吸强度。结论：冰温结合一定质量浓度的纳他霉素处理可以显著提高绿芦笋贮藏期间的品质，温度控制在-0．5～0．5℃、结合800mg/L纳他霉素是较好的保鲜处理技术。The combined effect of natamycin treatment and ice-temperature storage on the postharvest physiological quality of green asparagus （Asparagus officinalis） was investigated. The results showed that postharvest spraying with natarnycin combined with ice-temperature storage effectively restrained the growth of molds as compared to single ice-temperature storage. The freshness and tenderness, as indicated by color changes, of green asparagus were maintained well by the combined effect of 100 mg/L natamycin treatment and ice-temperature storage. The sensory quality and hardness were effectively retained when the natamycin concentration was increased to 800 mg/L in its combination with ice-ternperature storage, scoring 24 in sensory evaluation after storage for 42 d compared to only 11 for ice-temperature storage alone, and the activities of PPO and POD were enhanced, which, however, was accompanied with increased respiratory rate of green asparagus. The results of this study demonstrate that the storage quality of green asparagus can be markedly increased by treatment with a certain concentration of natamycin combined with ice-temperature storage, preferably under the conditions of 800 mg/L natamycin treatment and storage at a temperature between --0.5 ℃ and 0.5 ℃.

关 键 词：绿芦笋 冰温 纳他霉素 生理品质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]