天然生物保鲜剂乳酸链球菌素对鲜切皇冠梨的保鲜效果

为拓展乳酸链球菌素的应用领域,丰富梨产品鲜切的保鲜剂类型,以皇冠梨果实为试材,采用浓度为0.1g/L、0.2g/L、0.3g/L、0.4g/L、0.5g/L乳酸链球菌素(Nisin)溶液对鲜切果实进行处理,以清水处理为对照,在4~5℃条件贮藏,观察果实感官品质、质量损失率、可溶性固形物含量、总酸含量、多酚氧化酶活性和褐变度的变化。结果表明:经过8d的贮藏,0.4g/L Nisin溶液处理最有效,能够抑制鲜切梨中多酚氧化酶活性上升,减轻果实表面的褐变程度,降低鲜切梨的质量损失率,延缓可溶性固形物含量和总酸含量的下降速度,保持良好的感官品质。

Fresh-keeping Effects of Natural Biological Preservative Nisin on Fresh-cut Huangguan Pear

In order to expand the application field of nisin and enrich the types of fresh-cut antistaling agent of pear products, fresh-cut Huangguan Pear were treated by 0.1 g/L, 0.2 g/L, 0.3 g/L, 0.4 g/L, 0.5 g/L nisin solutions, respectively, and then stored at 4~5℃.The changes of sensory quality, mass loss rate, soluble solid content, total acid content, PPO activity and browning degree in fresh-cut Huangguan Pear were used to evaluate the influence of each treatment.Results: Treatment of 0.4 g/L nisin had the best fresh-keeping quality, which could effectively inhibit the PPO activity, reduce the browning degree of fruit surface, decrease the mass loss rate, delay the decline of TSS and total acid content, maintain good sensory quality, and then remain quality and appearance of the fresh-cut Huangguan Pear during storage period.