纳他霉素复配丙酸钙对冰箱贮藏绿芦笋保鲜效果的影响  

Effect of Natamycin Combined with Calcium Propionate on Fresh-keeping of Green Asparagus during Refrigerator Storage

作　　者：朱艳华[1] 张鹏[2] 李江阔[2] 颜廷才[1] ZHU Yan-hua ZHANG Peng LI Jiang-kuo YAN Ting-cai(College of Food Science, Shenyang Agricultural University, Shenyang 110866, China Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products（Tianjin）, Tianjin 300384, China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]国家农产品保鲜工程技术研究中心(天津),天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《保鲜与加工》2017年第2期19-24,30,共7页Storage and Process

基　　金：“十二五”国家科技支撑计划项目(2015BAD16B0903)

摘　　要：以绿芦笋为试材,在5℃冰箱贮藏条件下,通过测定失重率、VC含量、叶绿素含量等指标,研究纳他霉素复配丙酸钙处理对绿芦笋保鲜效果的影响。结果表明,1.0 g/L纳他霉素+2.5 g/L丙酸钙处理可有效保持冰箱贮藏期间绿芦笋的感官品质、失重率、硬度、VC含量和笋尖的叶绿素含量,但在色差和可溶性固形物含量的保持方面效果不显著。同时,可抑制绿芦笋表面微生物的生长,明显降低绿芦笋表面细菌和霉菌菌落总数。该结果可为保鲜液在绿芦笋冰箱贮藏保鲜上的应用提供一定依据。The effects of natamycin treatment combined with calcium propionate on the preservation of green asparagus under refrigerator storage temperature of 5 ℃ were studied by measuring the weight loss rate,VC content,chlorophyll content and so on.The results showed that,sensory quality,weight loss rate,firmness,VC content and chlorophyll content of asparagus tips during the storage were maintained effectively by the treatment of 1.0 g/L natamycin combined with 2.5 g/L calcium propionate,but the maintaining effects of color difference and soluble solid content were not significant.At the same time,microbial growth on the green asparagus surface was inhibited,and the total number of bacteria and mold was significantly reduced.The results could provide a support for the application of fresh keeping solution in the refrigerator storage of green asparagus.

关 键 词：纳他霉素 丙酸钙 复配 绿芦笋 保鲜 冰箱 

分 类 号：S644.6[农业科学—蔬菜学]