[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]
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纳他霉素复合涂膜剂对板栗的保鲜效果()
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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.

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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