Preservative Paper Improves the Storage Quality of Harvested Pitaya
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Abstract:
The red flesh pitaya was taken as the experimental material, which was treated with 800 mg/L natamycin and 800 mg/L ε-polylysine preservative paper and distilled water (as control), then they were stored at temperature (20±0.5) ℃. The effect of natamycin and ε-polylysine preservative paper on the quality of pitaya during postharvest storage was investigated. The results showed that, compared with the control group, natamycin and ε-poly-L-lysine preservative paper could reduce the respiratory intensity of Pitaya during storage, inhibit the increase of decay rate, weight loss rate, malondialdehyde, mold, yeast and scale yellowing rate, and maintain the contents of soluble solids, titratable acid, Vc, betaine and scale chlorophyll. At the end of the 8 th day of storage, the decay ratio of the natamycin preservative paper treatment group was 8.30%, the weight loss ratio was 1.50%, and the malonaldehyde was 4.30 μmol/g, which were all lower than those of the ε-polylysine preservative paper treatment group. The content of vitamin C was 15.53 mg/100 g, and the content of betacyanin was 14.47 mg/100 g, which were higher than those of the ε-polylysine preservative paper treatment group. Therefore, the preservation effect of the natamycin preservative paper treatment group was better than that of the ε-polylysine preservative paper treatment. In conclusion, the natamycin preservative paper can effectively maintain the storage quality of Pitaya and prolong its shelf life.
