3种生物保鲜剂对冬枣保鲜效果的影响  

Effects of Three Biological Preservatives on the Preservation of Winter Jujube

作　　者：何宇[1] HE Yu(Weinan Vocational&Technical College,Weinan 714000,China)

机构地区：[1]渭南职业技术学院,陕西渭南714000

出　　处：《山西农业科学》2023年第8期928-934,共7页Journal of Shanxi Agricultural Sciences

基　　金：陕西省渭南市科技计划项目课题(2020ZDYF-JCYJ-239)。

摘　　要：以陕西大荔冬枣为试验材料,选用3种生物保鲜剂(3%柿子皮提取液、1.5%石榴皮提取液、50 mg/mL花椒提取液)先进行浸泡,然后均用1%的壳聚糖复合溶液对冬枣进行涂膜处理,同时以清水作为空白对照、用1%壳聚糖复合溶液涂膜作为参考对照,然后进行低温贮藏,对3种生物保鲜剂处理后冬枣的生理生化和营养指标进行比较分析,为3种天然生物保鲜剂的进一步开发利用提供理论依据。结果表明,与空白对照相比,3种生物保鲜剂均能不同程度减轻贮藏期间冬枣品质的下降,但效果有所差异;腐烂指数方面,与CK相比,各处理组均从20 d开始显著降低,并以花椒提取液处理效果最佳。整个贮藏期,3种生物保鲜剂的失重率、硬度、总糖和乙醇含量差别较小,且相互间差异不显著。3种生物保鲜剂对冬枣Vc含量的保持具有一定的作用,其中花椒提取液的Vc含量略低于石榴皮和柿子皮提取液;3种生物保鲜剂处理后冬枣的丙二醛含量变化趋势基本一致,其中花椒提取液处理的丙二醛含量高于石榴皮和柿子皮提取液,且在贮藏后期表现出显著差异。综上,3种生物保鲜剂均可用于冬枣的贮藏保鲜。In this study,the experimental material was winter jujube in Dali county,Shaanxi province.Three different biological preservatives-persimmon peel extract at 3%concentration,pomegranate peel extract at 1.5%concentration,and pepper extract at 50 mg/mL-were selected to soak,winter jujube was coated with 1%of chitosan composite solution,with 1%chitosan composite solution as the reference control,water was used as the control and stored at low temperature.The physiological,biochemical,and nutritional indexes were compared and analyzed to provide theoretical basis for the further development and utilization of three natural biological preservatives.The results showed that compared with the control group,all three biological preservatives were able to slower the degradation of jujube quality during storage to different degrees but the effects were different.In terms of the decay index,compared with the control group,all treatment groups significantly reduced the decay rate of winter jujube after 20 days,and the pepper extract had the best treatment effect.Throughout the storage period,the differences in weight loss,hardness,total sugar,and ethanol content among the three treatment groups were minimal and there were not significant differences for each other.The three biological preservatives were effective in maintaining the Vc content of winter jujube but the Vc content in the pepper extract treatment was slightly less than that in the pomegranate peel and persimmon peel treatments.The variation trend of malonaldehyde content in winter jujube treated by the three biological preservatives was basically the same,and malonaldehyde content in the pepper extract treatment was higher than that in the pomegranate peel and persimmon peel treantments showing significant differences in the late storage period.In conclusion,all the three biological preservatives could be used for the storage and freshness of winter jujube.

关 键 词：冬枣 生物保鲜剂 柿子皮提取液 石榴皮提取液 花椒提取液 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] S665.1[轻工技术与工程—食品科学与工程]