保鲜功能微生物FJAT-0809-GLX对龙眼保鲜特性的研究

不同腐烂等级的龙眼果皮POD和PPO酶活性有所不同,0～3级,POD酶活性12 000 U/min.g,而4级以后POD酶活性均大于12 000 U/min.g;0～3级,PPO酶活性均小于600 U/min.g,而4级和5级的PPO酶活性均大于600 U/min.g,说明随着龙眼果实腐烂程度的加深,烂果的果皮POD和PPO酶活性达到最高。使用保鲜功能微生物FJAT-0809-GLX处理后龙眼果皮的POD和PPO酶活性明显小于对照处理,且基本不影响龙眼果实的可溶性固形物含量,保鲜功能微生物FJAT-0809-GLX处理后龙眼的好果率最高为47.24%,而脱粒率最低,为10.95%,说明保鲜功能微生物FJAT-0809-GLX对龙眼果实具有较好的保鲜效果。

The Preservation Feature of a Freshness-keeping Function Bacterium Strain FJAT-0809-GLX to Dimocarpus longanan Lour

The preservation feature of a fresh-keeping function bacterium strain FJAT-0809-GLX to Dimocarpus longanan Lour was studied in this paper. The activities of POD and PPO raised along the gradually depraved of longan. The activities of POD of depraved longan was higher than 12 000 U/min·g and that of PPO was higher than 600 U/min·g. The activities of POD and PPO of longan dealed by the fresh-keeping function bacterium FJAT-0809-GLX were lower than the control. The healthy fruit rate of longan dealed by FJAT-0809-GLX was the highest which was 47.24% and the threshing rate was lowest which was 10.95%. The freshness-keeping function bacterium strain FJAT-0809-GLX could keep the freshness of longan.