不同生物保鲜剂处理对番茄采后贮藏品质及生理变化的影响  

The effects of different biopreservatives on the postharvest storage quality and physiological changes in tomatoes

作　　者：杨钧翔 张鹏[2] 曹森 贾晓昱 吴迪[4,5] 李春媛 刘玲 李江阔[2] YANG Junxiang;ZHANG Peng;CAO Sen;JIA Xiaoyu;WU Di;LI Chunyuan;LIU Ling;LI Jiangkuo(School of Food Science,Shenyang Agricultural University,Shenyang 110866,China;Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences,Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Key Laboratory of Storage of Agricultural Products,Ministry of Agriculture and Rural Affairs,National Engineering and Technology Research Center for Preservation of Agricultural Products(Tianjin),Tianjin 300384,China;School of Food and Pharmaceutical Engineering,Guiyang University,Guiyang 550005,China;College of Agriculture&Biotechnology,Zhejiang University,Hangzhou 310058,China;Zhejiang University Zhongyuan Institute,Zhengzhou 450000,China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]天津市农业科学院农产品保鲜与加工技术研究所,国家农产品保鲜工程技术研究中心(天津),农业农村部农产品贮藏保鲜重点实验室,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [3]贵阳学院食品与制药工程学院,贵州贵阳550005 [4]浙江大学农业与生物技术学院,浙江杭州310058 [5]浙江大学中原研究院,河南郑州450000

出　　处：《食品与发酵工业》2024年第23期284-292,共9页Food and Fermentation Industries

基　　金：甘肃省科技计划重大项目(21ZD4NA016);贵州省科技计划项目(黔科中引地[2022]4050)。

摘　　要：为探究䎿-聚赖氨酸(ε-polylysine,ε-PL)和纳他霉素(natamycin,NT)两种生物保鲜剂对番茄采后贮藏品质和生理变化的影响,该研究以番茄为实验材料,分别采用1.0 g/L的ε-PL处理、0.8 g/L的NT处理,以不进行任何处理作为对照,处理后PE膜包装并于4℃冷库进行贮藏,每7 d从冷库中拿出并测定感官品质、营养指标、生理指标、衰老指标及生理变化相关酶活性。结果表明,采后进行ε-PL和NT处理均可以有效地维持番茄贮藏期间的品质,如可溶性固形物、维生素C、可滴定酸及黄酮含量,提高APX、PAL和几丁质酶活性。其中,NT处理可以显著地维持番茄采后贮藏期间的感官品质、可溶性蛋白含量和番茄红素含量;抑制番茄采后贮藏期间呼吸速率和乙烯生成速率的提高;抑制MDA的积累,维持总酚含量,提高了POD、CAT和β-1,3-葡聚糖酶活性。该实验结果可以为番茄采后低温贮藏保鲜提供新的理论依据与数据支撑,并为番茄采后冷链物流提供新的思路及方法。To explore the impact ofε-polylysine(ε-PL)and natamycin(NT)as biopreservatives on the postharvest storage quality and physiological changes in tomatoes,this study utilized tomatoes as experimental material.Treatments included 1.0 g/Lε-PL,0.8 g/L NT,and a control group without any treatment.After treatment,tomatoes were wrapped in PE film and stored in a cold room at 4℃.Sensory quality,nutritional indicators,physiological parameters,aging markers,and enzyme activities related to physiological changes were measured every 7 days.The results showed that both ε-PL and NT treatments effectively maintained the quality of tomatoes during storage.Both treatments preserved the content of soluble solids,vitamin C,titratable acids,and flavonoids,and enhanced the activities of APX,PAL,and chitinase.Notably,NT treatment significantly maintained the sensory quality,soluble protein content,and lycopene content of postharvest tomatoes;inhibited the increase in respiration rate and ethylene production;suppressed the accumulation of MDA;maintained total phenol content,and enhanced the activities of POD,CAT,andβ-1,3-glucanase.These experimental results provide new theoretical basis and data support for postharvest cold storage preservation of tomatoes,and offer new insights and methods for postharvest cold chain logistics of tomatoes.

关 键 词：Ε-聚赖氨酸 纳他霉素 番茄 贮藏保鲜 生理变化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]