[1]王大红,张帅滢,宋鹏辉,等.纳他霉素复合涂膜剂对板栗的保鲜效果[J].江苏农业学报,2018,(03):679-684.[doi:doi:10.3969/j.issn.1000-4440.2018.03.029]
 WANG Da-hong,ZHANG Shuai-ying,SONG Peng-hui,et al.Effects of natamycin coating compounds on preservation of chestnut during storage[J].,2018,(03):679-684.[doi:doi:10.3969/j.issn.1000-4440.2018.03.029]
点击复制

纳他霉素复合涂膜剂对板栗的保鲜效果()
分享到:

江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2018年03期
页码:
679-684
栏目:
加工贮藏·质量安全
出版日期:
2018-06-25

文章信息/Info

Title:
Effects of natamycin coating compounds on preservation of chestnut during storage
作者:
王大红张帅滢宋鹏辉张颖孙建瑞
(河南科技大学食品与生物工程学院/微生物资源开发与利用实验室,河南洛阳471023)
Author(s):
WANG Da-hongZHANG Shuai-yingSONG Peng-huiZHANG YingSUN Jian-rui
(Food and Bioengineering School, Henan University of Science & Technology/Key Laboratory of Microbial Resources Development and Utilization, Luoyang 471023, China)
关键词:
板栗保鲜纳他霉素普鲁兰多糖贮藏
Keywords:
chestnutpreservationnatamycinpullulanstorage
分类号:
S664.2
DOI:
doi:10.3969/j.issn.1000-4440.2018.03.029
文献标志码:
A
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。
Abstract:
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.

参考文献/References:

[1]王继芝.迁西板栗天然复合保鲜剂保鲜技术研究[J].河北工业科技,2014,31(6):494-497.
[2]王海霞.板栗贮藏期实腐病及其病理和防腐保鲜研究[D].呼和浩特:内蒙古农业大学,2007.
[3]朱勇,杜宏彬.板栗种子保活和保鲜贮藏[J].农业开发与装备,2014(7):128-129.
[4]王晓勤,温晓蕾,路常宽.我国板栗害虫防治研究进展[J].河北科技师范学院学报, 2010, 24(1):39-44.
[5]刘月梅,白小安.板栗贮藏的保鲜机理与影响因素[J].河北农业科学,2008,12(1):116-117.
[6]杨小胡,梁丽松,王贵禧,等.次氯酸钠水浴处理对板栗呼吸和几种酶活性的影响[J].林业科学,2007, 43(2):37-42.
[7]刘超,汪晓鸣,张福生.辐照对板栗冷藏后期生理的影响[J].核农学报,2007,21(3):281-282.
[8]顾仁勇,李志平,银永忠.微波结合纳他霉素-魔芋胶涂膜处理对板栗的保鲜效果[J].食品科学,2013, 34(24):309-312.
[9]池明,鲁周民,刘驰旻,等.水杨酸处理对板栗冷藏品质及呼吸强度的影响[J].食品工业科技,2010(1):347-349,353.
[10]CLARA F,ARTIN M,MIGUEL A,et al.Cerqueira functional characterisation and antimicrobial efficiency assessment of smart nanohydrogels containing natamycin incorporated into polysaccharide-based films[J]. Food and Bioprocess Technology,2015,8(7):1430-1441.
[11]HANUSOV K,STASTNA M,VOTAVOVA L,et al. Polymer films releasing nisin and/or natamycin from polyvinyldichloride lacquer coating:nisin and natamycin migration,efficiency in cheese packaging[J]. Journal of Food Engineering,2010,99(4):491-496.
[12]汤灿辉,彭新君,文礼章,等.蒽酮-硫酸比色法测定三叶虫茶中总糖的含量[J].湖南中医药大学学报,2008,28(5):38-40.
[13]姜爱丽,胡文忠,李慧,等.纳他霉素处理对采后甜樱桃生理代谢及品质的影响[J].农业工程学报,2009,25(12):351-356.
[14]JIANG A,TIAN S,XU Y. Effect of CA with high-O2 or high-CO2 concentrations on postharvest physiology and storability of sweet cherry[J]. Acta Botanic Sinica,2002,44(8):925-930.
[15]ASSIS J,MALDONADO R,MUNOZ T,et al. Effect of high carbon dioxide concentration on PAL activity and phenolic contents in ripening cherimoya fruit[J]. Postharvest Biology and Technology,2001,23(1):33-39.
[16]刘美迎,周会玲,吴主莲,等.纳他霉素复合涂膜剂对葡萄保鲜效果的影响[J].农业工程学报,2012,28(10):259-263.
[17]胡青平,徐建国,薄芳芳,等. 烟草感染青枯菌前后POD及同工酶的变化[J].中国农学通报,2007,23(6):497-500.
[18]阎永贞,那可,魏晓东,等.纳塔尔链霉菌产纳他霉素发酵条件的优化[J].中国抗生素杂志,2013,38(6):424-429.

相似文献/References:

[1]钟曼茜,张史青,黄绵佳,等.黄皮精油熏蒸对常温贮藏番木瓜的保鲜效果[J].江苏农业学报,2017,(03):667.[doi:doi:10.3969/j.issn.1000-4440.2017.03.027]
 ZHONG Man-xi,ZHANG Shi-qing,HUANG Mian-jia,et al.Fresh-keeping of papaya fruits stored at room temperature by Clausena lansium oil fumigation[J].,2017,(03):667.[doi:doi:10.3969/j.issn.1000-4440.2017.03.027]
[2]肖欢,韩燕,翟建青,等.地方风味卤鸭掌辐照综合保鲜技术[J].江苏农业学报,2017,(03):674.[doi:doi:10.3969/j.issn.1000-4440.2017.03.028]
 XIAO Huan,HAN Yan,ZHAI Jian-qing,et al.Combining preservation of stewed duck feet with local flavor by irradiation and preservatives[J].,2017,(03):674.[doi:doi:10.3969/j.issn.1000-4440.2017.03.028]
[3]李思雨,徐士兵,魏依桐,等.二氢卟吩铁对葡萄采后保鲜效果的影响[J].江苏农业学报,2023,(05):1240.[doi:doi:10.3969/j.issn.1000-4440.2023.05.017]
 LI Si-yu,XU Shi-bing,WEI Yi-tong,et al.Effects of iron chlorin e6 on post-harvest preservation of grapes[J].,2023,(03):1240.[doi:doi:10.3969/j.issn.1000-4440.2023.05.017]

备注/Memo

备注/Memo:
收稿日期:2017-10-17 基金项目: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) 作者简介:王大红(1980-),男,河南洛阳人,博士,副教授,主要从事食品生物技术研究。(E-mail)wangdahong2003@163.com
更新日期/Last Update: 2018-07-04