Preservation Effect of Lysozyme，Sodium Alginate and Chitosan Solution on  Prunus persica var.nectarine(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Preservation Effect of Lysozyme，Sodium Alginate and Chitosan Solution on  Prunus persica var.nectarine

Author(s):: ZHOU Linzong1; TAO Yongyuan2; XU Mingfang2; (1.Department of Geographical Science and Tourist Management，Chuxiong Normal University，Chuxiong,Yunnan 675000；2.Department of Chemistry and Life Sciences，Chuxiong Normal University，Chuxiong,Yunnan 675000)

Keywords:: Prunus persica var.nectarine; preservation; chitosan; lysozyme; sodium alginate

Abstract:: Prunus persica var.nectarine were used as test materials.Preservation effects of preservation solution consisting of lysozyme，sodium alginate and chitosan on nectarines were studied by measuring indexes such as weight loss rate，decay index，sensory quality，respiration intensity，soluble sugar content and vitamin C content，in order to supply reference for nectarines storage and natural preservative use.The results showed that preserving effect of a complex formula of 1.0% chitosan，0.07% lysozyme and 1.0% sodium alginate was the best at room temperature.It could effectively delay the weight loss rate rising and soluble sugar and vitamin C content decline，and decrease the decay index and respiration intensity.

[1]孔秋莲,张明融,章丽丽.中草药提取物对两种果蒜致腐真菌的抑制作用[J].保鲜与加工,2002(3):17-18.

[2]高海生,李春华,蔡金星,等.天然果蔬保鲜剂研究进展[J].中国食品学报,2003(1)：8691.

[3]高慧,饶景萍.油桃采后生理及贮藏保鲜技术[J].山西农业科学,2003(4):55-58.

[4]任邦来,李芸.壳聚糖对油桃保鲜效果的影响[J].中国食物与营养,2013,19(5):31-34.

[5]李凤梅,周庆新,李文香，等.丁香提取液与壳聚糖复合对草莓保鲜效果的影响[J].青岛农业大学学报(自然科学版)，2008,25(4):298-306.

[6]胡晓亮,周国燕,王春霞,等.3种天然保鲜剂对荸荠杨梅贮藏保鲜效果[J].食品与发酵工业,2011,37(6):216-219.

[7]范春丽,曲金柱,辛苑.壳聚糖复合膜涂膜保鲜油桃的研究[J].安徽农学通报,2015,21(7):41-43.

[8]李鹏霞,张兴,刘亚敏,等.36种精油对采后番茄防腐保鲜活性的影响[J].西北林业学院学报,2008,23(3):156-159.

[9]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007.

Last Update: 2017-05-17