纳他霉素壳聚糖复合涂膜对草莓保鲜的影响

以1%的壳聚糖为涂膜基质,分别与质量分数为0.005%、0.010%、0.020%、0.040%的纳他霉素复合,对草莓果实进行涂膜,比较与不涂膜处理和仅用1%壳聚糖涂膜液处理在常温贮藏下对草莓保鲜的影响.结果表明,不同浓度的纳他霉素壳聚糖复合涂膜液均能降低草莓果实水分散失,延缓草莓果实可溶性固形物、维生素C、可滴定酸含量的下降,抑制果实相对膜透性、丙二醛含量、多酚氧化酶(PPO)活性的上升,其中,0.020%纳他霉素壳聚糖复合保鲜液对草莓果实的保鲜效果最佳,采后7d失水率仅为7.59%,并保持较高的超氧化物歧化酶(SOD)活性,显著延缓草莓果实采后衰老,延长了草莓果实贮藏时间.

Fresh-keeping effect of natamycin and chitosan compound on of strawberry during storage

The fresh-keeping effects of coating compound using 1% chitosan combined with 0.005%, 0.010%, 0.020%, 0.040% concentration of natamycin respectively on strawberry was investigated, which compared with untreated control and the sample coated with 1% chitosan under normal temperature. The results showed that coating fusion liquid with different concentration of natamycin and 1% chitosan could reduce rate of water loss, delay the decline in contents of soluble solids, vitamin C, total acid, simultaneously, contents of relative membrane permeability, MDA, and increase in polyphenol oxidase (PPO) activities of strawberry fruit were restrained. Of which, coating fusion liqid with 0.020% natamycin and 1% chitosan had better effect on strawberry, with rate of water loss only 7.59% after 7 d, and the high activities of superoxide dismutase(SOD) maintained, senescence of fruit delayed, the storage time of strawberry fruit prolonged.