UV-C结合生物保鲜剂处理对水蜜桃常温保鲜与贮藏效果研究

旨在研究常温条件下短波紫外线(UV-C)照射处理结合不同保鲜剂的单一或复合涂膜处理对水蜜桃果实的保鲜效果,以期发现最适宜的处理方式延长其货架期。以江苏省张家港市的凤凰水蜜桃为试验材料,采用20 W的紫外灯进行处理(照射剂量:1 k J/m~2,照射距离:25 cm,照射时间:3 min),UV-C处理后的桃果实分组分别进行溶菌酶、抗坏血酸、海藻酸钠以及这3种保鲜剂复合共4种溶液涂膜处理,常温(28±3)℃条件保存,试验跨度为14 d,每隔2 d测相关生理生化指标。UV-C处理结合保鲜剂涂膜均能有效减少果实腐烂,明显延缓丙二醛(MDA)、多酚氧化酶(PPO)的上升趋势,并保存果实的可溶性固形物,单一保鲜剂处理之间效果差异不明显;"UV-C+抗坏血酸+海藻酸钠+溶菌酶"复合处理的水蜜桃保鲜效果最好,腐烂指数、失重率和可溶性固形物在第14天分别低于对照组73.02%,67.16%,27.97%,呼吸高峰由4 d推迟至10 d,硬度、MDA增长和PPO活性增强速率分别低于对照组69.37%,45.06%,19.65%。UV-C处理结合抗坏血酸、海藻酸钠和溶菌酶复合保鲜剂处理的方法在常温条件下能够有效降低桃果实的腐烂程度,延缓丙二醛(MDA)、多酚氧化酶(PPO)的上升,明显推迟呼吸高峰,可作为一种新型水蜜桃果实常温保鲜方法进行推广使用。

Effects of UV-C Treatment Combine with Fresh-keeping Agent on Quality of Normal Temperature Stored Honey Peach Fruit

In order to find the most appropriate way to prolong the shelf life under the condition of room temperature,this paper was to study combined short wave ultraviolet light (UV-C) irradiation treatment with different single or composite coating antistaling agent processing of peach fruit preservation effect.Using the phoenix honey peach in Jiangsu Zhangjiagang City as the experiment materials,with 20 W UV-C lamp for processing(irradiation dose:1 kJ/m2,irradiation distance:25 cm,irradiation time:3 min),after UV-C processing the peaches were grouped respectively for lysozyme,ascorbic acid,sodium alginate,and the three kinds of fresh-keeping agent composite coating processing,a total of 4 kinds of solution at room temperature(28 ± 3) ℃ conditions for preservation,span test for 14 d,every 2 d measuring related physiological and biochemical indexes.UV-C treatment combined with preservative coating could effectively reduce the phoenix honey peach rot,obviously delay the rising trend of malondialdehyde(MDA),polyphenol oxidase (PPO),and saved the fruit soluble solids content,single preservative treatment effect was not obvious difference;" UV-C + lysozyme + ascorbic acid + sodium alginate " was the best effect of peach fresh-keeping compound processing,decay index,the weightlessness rate and total soluble solids in 14 d were lower than the control group 73.02％,67.16％ and 27.97％,respiratory peak by 4 d delay to 10 d,hardness,increased of MDA and the activity of PPO increased rate was lower than the control group 69.37％,45.06％ and 19.65％ respectively.UV-C treatment combined with ascorbic acid,sodium alginate and lysozyme processing method of the compound fresh-keeping agent could effectively reduce the phoenix honey peach under the condition of the real degree of rotting,delay the malondialdehyde (MDA) and the rise of polyphenol oxidase (PPO),significantly delayed respiratory peak,could be used as a new type of peach fruit under normal temperature preservation methods to promote the widespread utilization.