生防酵母菌结合水溶性壳聚糖涂膜处理对冬枣的冷藏保鲜效果  

Effect of Biocontrol Yeast in Combination with Water-soluble Chitosan Coating on Preservation of Winter Jujubes

作　　者：魏亚峰[1] 王群霞 孙爱华[1] 李洋洋[1] 孙丽萍[1] 郭东起[1,3] 

机构地区：[1]塔里木大学生命科学学院,阿拉尔843300 [2]阿拉尔质量技术监督综合检测检验所,阿拉尔843300 [3]南疆特色农产品深加工兵团重点实验室,阿拉尔843300

出　　处：《中国生物防治学报》2015年第2期250-255,共6页Chinese Journal of Biological Control

基　　金：国家自然科学基金(31160342);塔里木大学大学生创新创业训练计划(2013016)

摘　　要：以水溶性壳聚糖作为美极梅奇酵母菌的载体,制备出一种复合涂膜剂,用于冬枣的涂膜保鲜,通过测定贮藏期冬枣的腐烂率、失重率、硬度、可溶性固形物含量、可滴定酸含量、维生素C(VC)含量的变化,评价该生物涂膜剂的保鲜效果。结果表明,0.1%(w/v)水溶性壳聚糖能增强美极梅奇酵母菌在冬枣表面的定殖能力。在50 d时,复合涂膜处理效果较佳,冬枣的腐烂率最低,为19%,冬枣贮存性能好,硬度为11.3 kg/cm2,可溶性固形物含量为19%,可滴定酸含量为0.55%,冬枣营养成分损失较少,其VC含量为250 mg/100 g。复合涂膜处理冬枣可延缓果实衰老,明显延长其贮藏期。In this study, winter jujubes were coated with edible chitosan carrying Metschnikowia pulcherrima. Experiments showed that O. 1% （w/v） water-soluble chitosan could enhance the colonization ofM. pulcherrima on surface of winter jujube. At the 50th day for preservation, effect of the biological coating was the most significant, with lowest decay rate of winter jujube at 19%, firmness, soluble solid contents and titrable acidity contents at 11.3 kg/cm^2, 19% and 0.55%, respectively, fewer nutrition loss, and higher content of VC at 250 rag/100 g. This research indicated that biological coating could obviously delay the caducity of winter jujube and could effectively prolong its storage period.

关 键 词：冬枣 美极梅奇酵母菌 保鲜 

分 类 号：S476[农业科学—农业昆虫与害虫防治]