摘要
以樱桃番茄为研究对象,研究魔芋葡甘聚糖(KGM)与乳酸链球菌素(Nisin)复合膜液对樱桃番茄的保鲜效果。分别采用不同浓度的KGM(3,6和9 g/L)与Nisin(0.09 g/L)复合膜液对樱桃番茄进行涂膜处理,以无菌水处理为对照,处理后的樱桃番茄在室温(25℃)下贮藏,并定期测定其腐烂指数、失重率、可溶性固形物含量、硬度和过氧化物酶(POD)活性。结果表明,KGM-Nisin复合膜液涂膜处理能明显降低樱桃番茄的腐烂指数和失重率,有效减缓可溶性固形物含量和硬度的损失,能诱导POD活性维持在相对较高水平,其中,经6 g/L KGM与0.09 g/L Nisin复合膜液涂膜处理樱桃番茄的保鲜效果最好,说明涂膜处理能有效延缓樱桃番茄果实品质下降,为KGM-Nisin复合膜液在果蔬保鲜上的应用提供理论依据。
The preservation effect of composite coating liquid composed of konjac glucomannan(KGM)and Nisin was studied,in which cherry tomato was selected as research object.The cherry tomatoes were treated by the coating solution composed of different concentrations of KGM(3,6,and 9 g/L)and a consistent concentration of Nisin(0.09 g/L),respectively,and sterile water selected as control,the fruits were stored at a room temperature of 25℃after treatment,and then the rotting index,weight loss rate,soluble solids content,hardness,and peroxidase(POD)activity of the fruits were measured regularly.The results showed that coating treatment could significantly reduce the rotting index,weight loss rate,soluble solids content and hardness,and induce POD activity of cherry tomatoes.In all processing groups,the best one was 6 g/L KGM and 0.09 g/L Nisin,indicating the combination of KGM and Nisin coating solution could effectively delay the decline of quality of cherry tomato,which provided a theoretical basis for the application of KGM and Nisin composite coating solution in the preservation of fruits and vegetables.
作者
潘廷跳
石停凤
文狄
鄢光欢
PAN Tingtiao;SHI Tingfeng;WEN Di;YAN Guanghuan(College of Biological Sciences and Agriculture,Qiannan Normal University for Nationalities,Duyun 558000)
出处
《食品工业》
CAS
北大核心
2020年第6期60-63,共4页
The Food Industry
基金
贵州省教育厅自然科学基金重点项目(黔教合KY字[2014]287)
贵州省教育厅自然青年科技人才成长项目(黔教合KY字[2018]432)
地方高校国家级大学生创新创业训练计划项目(201510670004)
贵州省科学技术基金项目(黔科合J字[2015]2134)。
