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纳他霉素复合涂膜剂对板栗的保鲜效果 被引量:9

Effects of natamycin coating compounds on preservation of chestnut during storage
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摘要 本研究以豫罗红板栗为试验材料,在15℃条件下研究纳他霉素复合涂膜剂对板栗贮藏期间果实品质和保鲜效果的影响。研究结果表明,采用0.2 g/kg纳他霉素+0.5 g/kg山梨酸钾+1%普鲁兰多糖混合喷洒涂膜板栗,保鲜效果最佳。在15℃条件下贮藏90 d,果实的腐烂率和质量损失率分别为8.0%和5.3%,淀粉含量为31.8%,板栗中的多酚氧化酶(PPO)活性降低,过氧化物酶(POD)和苯丙氨酸解氨酶(PAL)活性增强,从而延长板栗的保质期。该研究成果为板栗储存提供一种新方法。 Using Yuluohong chestnut as material,the effects of natamycin coating compounds on preservation and fruit quality of chestnut at 15 ℃ were studied. The results showed that the treatment with 0.2 g/kg natamycin,0. 5 g/kg potassium sorbate and 1% pullulan was the best on preservation of chestnut during storage. In this condition,the rot rate of chestnut was 8.0%,mass loss weight was 5.3% and the content of starch was 31.8% after storage at 15 ℃ for 90 days. Moreover,the coating compounds prolonged the shelf life by decreasing polyphenol oxidase( PPO) activity and increasing peroxidase( POD) and phenylalanine ammonia-lyase( PAL) activities. The results provide a new method for storage.
作者 王大红 张帅滢 宋鹏辉 张颖 孙建瑞 WANG Da-hong;ZHANG Shuai-ying;SONG Peng-hui;ZHANG Ying;SUN Jian-rui(Food and Bioengineering School,Henan University of Science & Technology/Key Laboratory of Microbial Resources Development and Utilization,Luoyang 471023,China)
出处 《江苏农业学报》 CSCD 北大核心 2018年第3期679-684,共6页 Jiangsu Journal of Agricultural Sciences
基金 国家自然科学基金项目(31401672) 河南省科技攻关项目(162102110056) 河南省高校青年骨干教师项目(2016GGJS-060)
关键词 板栗 保鲜 纳他霉素 普鲁兰多糖 贮藏 chestnut preservation natamyein puUulan storage
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