纳他霉素结合ε-聚赖氨酸对火龙果贮藏品质的影响  

Effects of Natamycin Combined with ε-polylysine on Storage Quality of Pitaya

作　　者：黎晓媚 何雪梅 李静[1] 戴涛涛 王艳华 李丽 孙健 杜丽清[5] LI Xiao-mei;HE Xue-mei;LI Jing;DAI Tao-tao;WANG Yan-hua;LI Li;SUN Jian;DU Li-qing(College of Chemistry and Bioengineering,Guilin University of Technology,Guangxi Guilin 541006,China;Agro-Food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China;Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology,Nanning 530007,China;Guangxi Academy of Agricultural Sciences,Nanning 530007,China;Key Laboratory of Tropical Fruit Biology,Ministry of Agriculture&Rural Affairs/South Subtropical Crops Research Institute of Chinese Academy of Tropical Agricultural Sciences,Guangdong Zhanjiang 524091,China)

机构地区：[1]桂林理工大学化学与生物工程学院,广西桂林541006 [2]广西壮族自治区农业科学院农产品加工研究所,南宁530007 [3]广西果蔬贮藏与加工新技术重点实验室,南宁530007 [4]广西壮族自治区农业科学院,南宁530007 [5]农业农村部热带果树生物学重点实验室/中国热带农业科学院南亚热带作物研究所,广东湛江524091

出　　处：《包装工程》2023年第17期33-40,共8页Packaging Engineering

基　　金：国家自然科学基金(31860579);广西自然科学基金创新团队项目(2021GXNSFGA196001);广西农业科学院基本科研业务费项目(2021YT116)。

摘　　要：目的 探究纳他霉素与ε-聚赖氨酸复配对火龙果贮藏品质的协同作用,为火龙果保鲜技术提供参考。方法 以红肉火龙果为材料,采用3个复配浓度(纳他霉素与ε-聚赖氨酸的复配比例为1∶1,质量浓度分别为400、800、1 200 mg/L,分别记作处理1、处理2、处理3)处理火龙果,于温度(25±2)℃、相对湿度(75±5)%下贮藏,对火龙果的感官指标、内容物和抗氧化酶活性的变化进行分析。结果 贮藏0~12d,与对照组相比,3个处理组的质量损失率明显降低,降低幅度为45.50%~57.06%(P<0.05);腐烂率明显降低,降低幅度为16.31%~38.30%;硬度和L*的降低幅度分别为8.88%~21.02%、4.25%~6.24%;可溶性固形物(TSS)含量和呼吸强度的降低幅度分别为3.13%~11.79%、2.41%~46.76%。在贮藏10d期间,丙二醛(MDA)含量显著降低(19.47%~33.98%);超氧化物歧化酶(SOD)、过氧化物酶(POD)活性分别显著增加了1.09%~27.59%、1.11%~32.77%。在贮藏8 d内,过氧化氢酶(CAT)活性增加了11.52%~36.19%;在贮藏12 d时,抗坏血酸过氧化氢酶(APX)活性显著提高了1.73%~23.98%。结论 3种处理均可延缓火龙果质量损失率和腐烂率的上升,减缓果皮L*和硬度的下降速度,降低呼吸强度和MDA含量,提高SOD、CAT、POD、APX活性。其中,处理1(即400 mg/L ε-PL+400 mg/L Natamycin)更好地维持了火龙果的商业品质。The work aims to explore the synergistic effect of natamycin andε-polylysine on the storage quality of pitaya to provide reference for the preservation technology of pitaya.The red-fleshed pitaya was used as the material,and the pitaya was treated with three compound concentrations(the ratio of natamycin toε-polylysine was 1∶1 and the concentrations were 400,800 and 1200 mg/L,respectively,which were recorded as treatment 1,treatment 2 and treatment 3,respectively),and stored at(25±2)℃and(75±5%)RH.The changes of sensory indexes,contents and antioxidant enzyme activities of pitaya were analyzed.The results showed that compared with the control group,the mass loss rate of the three treatment groups was significantly reduced by 45.50%-57.06%(P<0.05),and the decay rate was significantly reduced by 16.31%-38.30%.The hardness and L*value of pitaya was decreased by 8.88%-21.02%and 4.25%-6.24%,respectively.The total soluble solids(TSS)content and respiratory intensity of pitaya were decreased by 3.13%-11.79%and 2.41%-46.76%,respectively.During storage of 10 d,the content of malondialdehyde(MDA)was decreased significantly by 19.47%-33.98%.The activities of superoxide dismutase(SOD)and peroxidase(POD)were significantly increased by 1.09%-27.59%and 1.11%-32.77%,respectively.The activity of catalase(CAT)increased by 11.52%-36.19%within 8 d of storage.The activity of ascorbate catalase(APX)was significantly increased by 1.73%-23.98%at 12 d of storage.Comprehensive analysis shows that the three treatment groups can delay the increase of weight loss rate and decay rate of pitaya,slow down the decrease of peel L*value and hardness,reduce respiratory intensity and MDA content,and increase SOD,CAT,POD and APX activities.Among them,treatment 1(400 mg/Lε-PL+400 mg/L natamycin)can better maintain the commercial quality of pitaya.

关 键 词：火龙果 纳他霉素 Ε-聚赖氨酸 贮藏品质 酶活性 

分 类 号：S59[农业科学—作物学]