保鲜纸处理改善采后火龙果的贮藏品质

Preservative Paper Improves the Storage Quality of Harvested Pitaya

摘要:

以红心火龙果为试材，在(20±0.5) ℃贮藏条件下，采用800 mg/L纳他霉素和800 mg/L ε-聚赖氨酸制成的保鲜纸处理，以蒸馏水制成的保鲜纸作为对照。研究纳他霉素和ε-聚赖氨酸保鲜纸处理对火龙果采后贮藏品质的影响。结果表明，与对照组相比，纳他霉素和ε-聚赖氨酸保鲜纸处理均能较好地降低采后火龙果贮藏期的呼吸强度，抑制果实腐烂率、失重率、丙二醛、霉菌及酵母菌和鳞片黄化率的增加，保持果实可溶性固性物、可滴定酸、Vc、甜菜素和鳞片叶绿素的含量。在贮藏末期8 d，纳他霉素保鲜纸处理组的腐烂率为8.30%，失重率为1.50%，丙二醛为4.30 μmol/g，均低于ε-聚赖氨酸保鲜纸处理组；Vc含量为15.53 mg/100 g，甜菜素含量为14.47 mg/100 g，均高于ε-聚赖氨酸保鲜纸处理组。因此，纳他霉素保鲜纸处理组的保鲜效果好于ε-聚赖氨酸保鲜纸处理。综上表明，纳他霉素保鲜纸可以有效地保持火龙果贮藏品质，延长其货架期。

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.