ε-聚赖氨酸对鲜切苹果贮藏品质的影响

摘要

In order to study the effect of ε-polylysine on the quality of fresh-cut apples, the apple is stored at 4 ℃, to investigate the effect of 0.1% ε-polylysine, 1.5% sodium erythorbate, 0.1% ε-polylysine +1.5% sodium erythorbate on the total number of colonies, sensory quality, hardness, soluble solids, malondialdehyde (MDA) and polyphenol oxidase (PPO) activity.Results indicate that, all the three treatments have the inhibitory effect on the deterioration of the quality of fresh-cut apples.Among them, 0.1% ε-polylysine + 1.5% sodium erythorbate has the best effect.During the storage period, it can effectively inhibit the growth of microbes, the decrease of the hardness and the content of soluble solids, control the increase in MDA content and inhibit of PPO activity, so as to maintain the good sensory quality of fresh cut apples.%为研究ε-聚赖氨酸对鲜切苹果品质的影响,以苹果为试材,在4℃贮藏条件下,考察0.1%ε-聚赖氨酸处理、1.5%异抗坏血酸钠处理、0.1%ε-聚赖氨酸+ 1.5%异抗坏血酸钠处理对苹果菌落总数、感官品质、硬度、可溶性固形物、丙二醛(MDA)含量和多酚氧化酶(PPO)活性的影响.结果表明,三种处理均对鲜切苹果的品质劣变有抑制作用,其中0.1%ε-聚赖氨酸+ 1.5%异抗坏血酸钠处理的效果最好,在贮藏期间可以有效抑制微生物的生长,控制硬度和可溶性固形物含量的下降及MDA含量的升高,并能抑制PPO活性,从而保持鲜切苹果良好的感官品质.