摘要
以砂蜜豆樱桃为试材,研究了不同浓度ε-聚赖氨酸(ε-PL)对樱桃冰温(-0.5±0.5)℃条件下保鲜效果及品质的影响。结果表明:与对照组相比,ε-聚赖氨酸处理可以有效降低樱桃腐烂率,保持较高果梗新鲜率和樱桃表面原有亮度,还能够有效抑制可溶性固形物(TSS)含量下降和丙二醛(MDA)含量的增加,提高樱桃过氧化氢酶(CAT)和过氧化物酶(POD)的活性;其中,500mg/Lε-聚赖氨酸处理的樱桃在冰温贮藏期间达到了最好的保鲜效果。贮藏70d时,500mg/Lε-聚赖氨酸处理将腐烂率有效控制为10.7%,而对照组腐烂率已达14.4%,有显著差异(p<0.05)。
Shamidou cherry were selected as experimental materials. The effects of different concentrations of E- Polylysine（ε-PL） on the freshness retaining and quality of cherry at ice temperature （-0.5±0.5）℃ were investigated. Results showed that compared with control group,ε-PL treatments could effectively reduce the cherry decay incidence,maintain higher peduncle fresh index and keep the original brightness of cherry. It could also inhibit the decline of total soluble solid （TSS） content and increase of malondialdehyde （MDA） content and improve the activities of catalase （CAT） and peroxidase （POD）. Moreover,the treatment with the concentration of 500mg/L ε-PL could obtain better preservation effect on the quality of cherry during storage at ice-temperature. On the 70th day of storage,the decay incidence of cherry which was treated with the concentration of 500mg/L ε-PL was controlled effectively in about 10.7% ,and the control group decay incidence had reached 14.4%,and the difference was significant（p〈0.05）.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第12期319-323,共5页
Science and Technology of Food Industry
基金
国家"十二五"科技支撑计划(2012BAD38B01)
天津市创新团队项目(TD12-5049)
关键词
樱桃
Ε-聚赖氨酸
冰温
保鲜
品质
cherry
ε-Polylysine
ice-temperature
preserve
quality
