摘要
研究淀粉液化芽孢杆菌(Bacillus amylolique faciens)ES-2发酵液处理对无锡阳山"湖锦蜜露"水蜜桃贮藏期间品质和生理特性的影响。成熟度一致的果实以生物学效价为29100IU/ml处理液浸泡2min,自然晾干后装入塑料筐,于(1.0±0.5)℃条件下贮藏。每样品20个果实,每处理重复3次。贮藏期间每10d测定果实可溶性固形物、还原糖、呼吸强度、相对电导率、MDA、总酸、VC、超氧阴离子自由基(O2·)、SOD活力、POD活力。结果表明:低温贮藏期间,ES-2发酵液处理可有效降低"湖锦蜜露"果实的腐烂率,减少可溶性固形物、还原糖和VC的损失,抑制呼吸强度和超氧阴离子自由基的增加,维持较高的SOD活性,推迟细胞电导率的上升。但发酵液处理对"湖锦蜜露"果实表面颜色有一定的不良作用。
Sample groups of 20 ＂Hujinmilu＂ juicy peach fruits with an identical degree of maturity of about 80% were treated with Bacillus amyloliquefaciens ES-2 fermented broth with a biological potency of 29100 IU/ml for 2 min, wind dried, held in plastic bags and stored at （1.0 ± 0.5） ℃. The treatment was replicated three times. In order to investigate the changes in peach quality and physiological characteristics during storage, respiratory rate, relative electric activity, contents of soluble solids, reducing sugars, vitamin C, superoxide anion （O2^-.） and malondialdehyde （MDA）, titratable acidity, and activities of superoxide dismutase （SOD） and peroxidase （POD） were measured at intervals of 10 d. Results showed that the treatment of ES-2 fermented product could effectively reduce fruit decay, slow down the reduction of soluble solids, reducing sugars and vitamin C, inhibit respiratory rate and O-2^＊ production, maintain SOD activity at a high level and postpone the increase of relative electric activity. However, some undesired color was displayed on the surface of treated fruits.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第20期421-425,共5页
Food Science
基金
"十一五"国家科技支撑计划项目(2006BAD22B04)
关键词
ES-2发酵液
“湖锦蜜露”水蜜桃
贮藏
品质
生理特性
ES-2 fermented product
＂Hujinmilu＂ juicy fruit
storage
quality
physiological characteristics
