丙酮酸乙酯对樱桃采后保鲜效果的影响  

Effect of ethyl pyruvate on postharvest preservation of cherry

作　　者：赵宇瑛 张丽珍[1] 吕国涛[1] 李娟娟[1] 张劲松[2] 王楚 牛宇 冯志宏[4] 

机构地区：[1]山西大学生命科学学院,山西太原030006 [2]山西大学生物技术研究所,山西太原030006 [3]山西省农业科学院农业资源与经济研究所,山西太原030006 [4]山西省农业科学院农产品贮藏保鲜研究所,山西太原030031

出　　处：《食品工业科技》2017年第20期297-302,共6页Science and Technology of Food Industry

基　　金：山西省科技厅重点研发计划(农业)(201603D221014)

摘　　要：本实验以辛烯基琥珀酸酯化淀粉Hi-CAP100为壁材,制备丙酮酸乙酯(EP)的包埋保鲜材料。研究不同剂量EP(700、1400、2100μL)保鲜材料对红玛瑙樱桃在采后0℃条件下的保鲜效果。结果表明,用含EP的包埋保鲜材料对樱桃进行采后处理,能明显抑制樱桃的褐变,减少樱桃果实腐烂率,延缓樱桃果实硬度、V_C含量、可滴定酸、总多酚含量以及总黄酮含量的下降,且能有效地保持樱桃果实的色泽,延长保鲜期。3个EP剂量处理中,包埋保鲜材料含2100μL EP的保鲜效果最好,在64 d时腐烂指数比对照组低31.1%,能够显著延缓樱桃的衰老氧化,保持较高的贮藏品质。In this study,preservation material was made into microencapsulated ethyl pyruvate with starch octenylsuccinate Hi-CAP100 as wall material.Efficiency of different EP concentrations（ 700,1400,2100 μL） on postharvest preservation of fresh cherry packed in close-lid plastic containers at 0 ℃ was tested.The results showed that the embedded EP could prevent fruit from browning and decrease fruit decay rate as well,inhibit the decrease of cherry fruit firmness,VC,acidity,phenolic acid and flavonoids content obviously,and cryopreservation could effectively maintain the cherries color and prolong the storage period.Among the different concentrations of EP,the quality of cherries treated with 2100 μL EP were the best,while decay index of EP treated cheeries was lower 31.1% than control cheery samples at 64 d,which delayed the senescence of cherries,and maintained higher storage quality.

关 键 词：樱桃 丙酮酸乙酯 采后保鲜 贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]