乳酸链球菌素对樱桃番茄贮藏品质的影响  

Effect of Nisin Lactate on the Storage Quality of Cherry Tomato Fruit

作　　者：曹笑皇 陈秋锦 黄国保 陈志琳 汪磊 吴学友[2] Cao Xiaohuang;Ceng Qiujin;Huang Guobao;Chen Zhilin;Wang Lei;Wu Xueyou(College of Chemistry and Food Science Engineering,Yulin Normal University,Yulin City,Guangxi Province 537000;College of Food Science and Engineering,Nanjing University of Finance&Economics,Nanjing City,Jiangsu Province 210000)

机构地区：[1]玉林师范学院化学与食品科学学院,广西玉林537000 [2]南京财经大学食品科学与工程学院,江苏南京210000

出　　处：《黄河科技学院学报》2023年第2期54-60,共7页Journal of Huanghe S&T College

基　　金：国家自然科学基金项目(31960478);玉林市科学研究与技术开发计划项目(玉市科20220514);江苏农业科技自主创新项目(CX(21)3052)。

摘　　要：为探讨在低温贮藏条件下乳酸链球菌素(Nisin)处理对樱桃番茄果实采后品质的影响,采用不同浓度(0.1、0.2、0.3、0.4、0.5 g/kg)Nisin溶液对樱桃番茄果实浸泡5 min的处理方法,处理后在低温(4℃)条件下贮藏;测定期间樱桃番茄果实的质量损失率、腐烂率、可溶性固形物含量、还原糖含量以及总酸含量等变化。结果表明在4℃低温条件下,0.1 g/kg的Nisin溶液浸泡处理樱桃番茄果实,能够显著降低樱桃番茄果实的质量损失率与总酸度,0.2 g/kg的Nisin溶液浸泡5 min处理能够明显降低樱桃番茄果实的腐烂率,并且能够较好地保持樱桃番茄果实可溶性固形物含量和还原糖的含量。在本实验中,综合樱桃番茄果实多个保鲜指标考虑,选择0.2 g/kg的Nisin溶液浸泡处理作为最佳的Nisin浓度。To investigate the effects of Nisin treatment on the harvest quality of cherry tomato fruit under cold storage,cherry tomato fruits were soaked with different concentrations(0.10.20.30.40.5 g/kg)of Nisin solution and were stored at low temperature(4℃).During storage,mass loss rate,decay rate,soluble solid content,reduced sugar content and total acid content of cherry tomato fruit were determined.The results showed that 0.1g/kg Nisin solution could significantly reduce the mass loss rate and total acidity content of cherry tomato fruit,and 0.2g/kg Nisin solution for 5min could significantly reduce the decay rate,and kept thesoluble solid content,reducing the sugar content of cherry tomato fruit.In this experiment,0.2g/kg of Nisin solution was selected as the best Nisin concentration of cherry tomato fruit.

关 键 词：果蔬保鲜 浸渍冷藏 蛋白抑菌素 采后生理 营养安全 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]