食品科学 ›› 2019, Vol. 40 ›› Issue (23): 253-261.doi: 10.7506/spkx1002-6630-20181026-316

• 包装贮运 • 上一篇    下一篇

肉桂醛抗菌复合保鲜剂涂膜对采后荔枝的保鲜效果

杨雅景,韩玉竹,孟醒,汪毓莹,李恺,徐思琪,杨叶梅   

  1. (西南大学动物科学学院,重庆 402460)
  • 出版日期:2019-12-15 发布日期:2019-12-24
  • 基金资助:
    重庆市技术创新与应用示范项目(cstc2018jscx-msyb0430);中央高校基本科研业务费专项资金项目(XDJK2018B024); “十二五”国家科技支撑计划项目(2015BAD16B01-4)

Effect of Composite Antimicrobial Coating Containing Cinnamaldehyde on Postharvest Preservation of Litchi Fruit

YANG Yajing, HAN Yuzhu, MENG Xing, WANG Yuying, LI Kai, XU Siqi, YANG Yemei   

  1. (College of Animal Science, Southwest University, Chongqing 402460, China)
  • Online:2019-12-15 Published:2019-12-24

摘要: 对贮藏期荔枝的主要致腐菌进行科赫氏验证、形态学分析和ITS序列鉴定,优化肉桂醛抗菌复合保鲜剂的配方,探究其在荔枝保鲜中的应用效果。结果显示:引起荔枝腐烂的主要致腐菌为黑根霉(Rhizopus nigricans),肉桂醛复合保鲜剂可明显抑制荔枝的霉变。复合保鲜剂的组分(壳聚糖、玉米醇溶蛋白、甘油)均可显著减缓荔枝果实的可溶性固形物质量分数的下降和质量损失率的上升,延长荔枝的贮藏期;根据综合平衡法从正交试验组合中优选出复合保鲜剂最佳配方,即壳聚糖质量浓度1.2 g/100 mL、玉米醇溶蛋白质量浓度1.6 g/100 mL、甘油质量浓度0.7 g/100 mL、肉桂醛质量浓度750 mg/L。优选配方处理荔枝常温贮藏8 d时,果皮腐烂指数0.16,商品果率92.3%,贮后果皮色泽鲜亮,感官品质好,保鲜效果佳。

关键词: 荔枝, 肉桂醛, 保鲜剂, 贮藏品质, 保鲜效果, 致腐菌

Abstract: The major decay-casuing pathogen isolated from stored litchi fruit was confirmed by Koch’s postulates, examined morphologically and identified by internal transcriptional spacing (ITS) sequence analysis. The formulation of a composite antimicrobial coating containing cinnamaldehyde was optimized and its application in litchi preservation was investigated. Rhizopus nigricans was identified as the major pathogen causing postharvest decay in litchi fruit. The composite antimicrobial coatings markedly inhibited mildew in litchi fruit. The individual components (chitosan, zein and glycerol) significantly attenuated the decrease in soluble solids content and the increase in mass loss percentage and extend the storage period of litchi fruit. Using an orothogonal array design, the optimal combination was obtained as follows: 750 mg/L of cinnamaldehyde, 1.2 g/100 mL of chitosan, 1.6 g/100 mL of zein, and 0.7 g/100 mL of glycerol. The decay index and marketable fruit percentage of litchi fruit treated with the optimized antimicrobial coating were 0.16 and 92.3%, respectively after 8 d of storage at normal temperature. Its peel had a bright color and the sensory quality was good, indicating that the antimicrobial coating had good efficacy in preserving litchi quality.

Key words: litchi fruit, cinnamaldehyde, preservative agent, storage quality, preservative effect, rot fungi

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