多粘类芽孢杆菌复合生物保鲜剂对桂味荔枝的保鲜效果  

Effects of composite biological preservative containing Paenibacillus polymyxa on quality changes of litchi

作　　者：徐匆 马锞 李艳芳 罗华建 罗诗 罗鸿斌[2] 胡文锋[3] 

机构地区：[1]东莞市农业科学研究中心,广东东莞523086 [2]东莞理工学院,广东东莞523000 [3]华南农业大学食品学院,广东广州510642

出　　处：《广东农业科学》2016年第7期105-109,I0002,共6页Guangdong Agricultural Sciences

基　　金：东莞市高等院校科研机构科技计划项目(2011108101008;2014106101006);广东省公益研究与能力建设专项(2014A020212692)

摘　　要：将多粘类芽孢杆菌用于桂味荔枝果实采后保鲜,辅以0.3g/L纳他霉素、1%乳酸钠复配成为生物保鲜剂（DN004）,通过浸泡将保鲜剂附着于荔枝表面,贮藏于29~33℃、相对湿度95%~98%环境下,以清水为阴性对照、施保克处理为阳性对照进行桂味果实品质研究。结果显示,贮藏5d后,与清水对照比较,DN004保鲜剂处理的荔枝果实褐变指数低2.7、好果率高31个百分点、失重率低0.09个百分点、花色素苷含量高0.08mg/g（FW）、维生素C含量高1.3mg/100m L;贮藏7d后,可滴定酸高0.049%、糖度高0.9%。可见复合生物保鲜剂处理不仅抑制了贮藏期间桂味果实的呼吸作用,延缓了果实营养成分的下降,还能有效减少果实水分损失,显著提高果实的商品率,延长货架期。Paenibacillus polymyxa was used for preservation of Guiwei litchi after harvest. P. polymyxa,0.3 g/L natamycin and 1% sodium lactate were compounded into biological preservative DN004. Litchi fruits were soaked into DN004 and preservative attached to fruits. Meanwhile,water was treated as negative control and sportak was treated as positive control. All litchi were stored at 29-33℃,RH 95%-98%. The results of fruit quality showed that,compared with the control group,in DN004 group,the browning index decreased by 2.7,good fruit rate increased by 31%,weight loss rate decreased by 0.09%,anthocyanin content increased by 0.08 mg/g·FW,vitamin C content increased by 1.3 mg/100 m L after four days of storage. After storage for 7 days,titration acid increased by 0.049%,sugar degree increased by 0.9%. These data indicated that preservative could not only inhibit the respiration of fruit,delay the decline of fruit nutrition,but also decrease the lost of water,decrease commodity rate and extend shelf life.

关 键 词：多粘类芽孢杆菌 复合生物保鲜剂 桂味荔枝 果实品质 

分 类 号：S667.109.3[农业科学—果树学]