摘要
为了开发低毒无害的新型果蔬保鲜剂,以生物质热解液(简称热解液)为主要研究对象,研究热解液对甜瓜炭疽菌的抑菌效果、抑菌机理及对甜瓜的保鲜效果。结果表明,热解液对甜瓜炭疽菌有明显的抑菌效果,EC50为1.8%,EC70为2.4%。热解液可以破坏甜瓜炭疽菌的细胞膜结构,导致蛋白质、核酸类及糖类物质外渗。保鲜试验结果表明:热解液可以有效减缓甜瓜果肉硬度、可溶性固形物含量及可滴定酸含量的降低,抑制多酚氧化酶和多聚半乳糖醛酸酶活性,并抑制酚类物质的消耗及可溶性果胶含量的增加。热解液浓度越大,对甜瓜保鲜效果越明显。
To develop a new type of fruit and vegetable preservative with low toxicity and harmLess,the bio-liquid was used as the main experimental material,and the antibacterial effects and mechanism of bio-liquid on the Colletorichum orbiculare and the effect on the preservation of muskmelon were studied.The results showed that the bio-liquid had obvious antibacterial effect on the Colletorichum orbiculare,and the EC50 and EC70 ere 1.8%and 2.4%,respectively.The bio-liquid could destroy the membrane structure of the Colletorichum orbiculare and the rupture the cell membrane,which caused the exudation of proteins,nucleic acids,and carbohydrates.Treated with bio-liquid could delay the decrease of pulp＇s hardness,soluble solid content,titratable acid content,besides,it could inhibit polyphenol oxidase activity and polygalacturonase activity,and also delay the consumption of phenolic substances and inhibit the increase of soluble pectin content.The higher the concentration of bio-liquid was,the more obvious the effect of muskmelon preservation had.
作者
刘芳芳
李范洙
张先
李敏
LIU Fang-fang;LI Fan-zhu;ZHANG Xian;LI Min(Agriculture College of Yanbian University,Yanji,Jilin 133002,China;Characteristic Industry Development Center of Yanbian,Yanji,Jilin 133000,China)
出处
《食品与机械》
CSCD
北大核心
2018年第5期123-127,147,共6页
Food and Machinery
基金
吉林省科技发展计划项目(编号:20130204045NY)
关键词
热解液
甜瓜炭疽菌
甜瓜
保鲜
bio-liquid
Colletorichum orbiculare
muskmelon
preservation
