溶菌酶涂膜对鲜切“寒富”苹果的贮藏保鲜作用研究

Effect of Lysozyme Coatings on the Storage and Preservation of Fresh-cut “Hanfu” Apples

摘要:

为研究溶菌酶涂膜对鲜切苹果品质的影响，将鲜切寒富苹果分别放入0.01%、0.05%、0.08%溶菌酶溶液中浸泡2 min后沥干，用0.11 mm厚度的PE保鲜膜包装后置于4 ℃冷库中贮藏，每2 d测定与成熟衰老相关的生理生化指标变化。结果表明，与对照组相比较，溶菌酶处理能有效维持鲜切苹果的良好品质，在一定程度上抑制了相对电导率、丙二醛（malondialdehyde，MDA）含量、多酚氧化酶（polyphenol oxidase，PPO）活性及菌落总数的增加，显著维持了过氧化物酶（peroxidase，POD）活性。在4 ℃冷库中贮藏8 d后，溶菌酶处理鲜切苹果的感官评价、硬度、色泽、可溶性固形物和抗坏血酸含量都处于较高的水平，对鲜切苹果的护色效果较佳。在研究的3种溶菌酶浓度中，以0.08%溶菌酶溶液涂膜保鲜效果最好，其次是0.05%溶菌酶处理组，0.01%溶菌酶处理组的保鲜效果最不显著。

Abstract:

To study the effect of lysozyme coatings on the quality of fresh-cut “Hanfu” apples, the fresh-cut apples were soaked in 0.01%, 0.05%, and 0.08% lysozyme solution for 2 min and drained. They were then packaged in a polyethylene (PE) film with a thickness of 0.11 mm and stored in a refrigerator at 4 ℃. Physiochemical indicators related to maturity and aging were measured every two days during the storage period. The results showed that in a comparison with control, the lysozyme coating treatment more effectively maintained the quality of fresh-cut apples, partially inhibited increases in relative conductivity, malondialdehyde (MDA) content, polyphenol oxidase (PPO) activity, and total bacterial count, and significantly maintained the peroxidase activity. After cold storage at 4 ℃ for 8 d, the quality of lysozyme-treated fresh-cut apples was effectively maintained in terms of sensory evaluation, hardness, color, soluble solids, and ascorbic acid content. Of the three concentrations of lysozyme coatings examined, the 0.08% lysozyme solution showed the best preservation, followed by the 0.05% lysozyme solution, and the 0.01% lysozyme solution did not show apparent effects on the preservation of freshness.