龙源期刊网 http://www.qikan.com.cn
生物酶制剂对水蜜桃贮藏品质的影响
作者：李卉 赵心语 梁珂珂 李建龙
来源：《天津农业科学》2015年第04期
摘 ; ;要：为探讨溶菌酶复合植酸的酶制剂保鲜方法作用于水蜜桃的保鲜效果及其机理，以期获得一种安全高效的新型酶制剂保鲜方法。以水蜜桃为试验材料，分析了在室温条件
（30±5） ℃下，利用溶菌酶、植酸、溶菌酶复合植酸处理对凤凰水蜜桃的保鲜效果，同时设置了壳聚糖处理组作为阳性对照。结果表明：与空白对照相比，各处理均具有一定的保鲜效果，植酸在降低PPO酶活性和维持果实硬度方面优于溶菌酶单一处理组;与阳性对照组相比，溶菌酶复合植酸处理在降低呼吸速率、维持果实硬度、抑制MDA增长和降低PPO酶活性方面均显著（P
关键词：水蜜桃;溶菌酶;植酸;壳聚糖;阳性对照;保鲜
中图分类号：S622.1 ; ; ; ; ; ; ; ; ;文献标识码：A ; ; ; ; ; ; ; ; ; ;DOI 编码：10.3969/j.issn.1006-6500.2015.04.006
Effects of Enzymes on the Honey Peach Quality during Storage
LI Hui1， ZHAO Xin-yu1， LIANG Ke-ke2， LI Jian-long1
（1.College of Life Science， Nanjing University， Nanjing， Jiangsu 210046， China;
2.College of Animal Science and Technology， Nanjing Agricultural University， Nanjing， Jiangsu 210095， China）
Abstract：In order to explore the effects and mechanism of lysozyme and phytic preservation methods and find out a new enzymes preservation effective way to preserve peaches which fits the food safety policy， the honey peaches were selected as the experiment materials. At normal temperature （30±5） ℃， the preservation effect was compared and analyzed using lysozyme， phytic， and both of the two. Chitosan is also set as a positive control treatment group. The results showed that compared with the control， all treatments had certain preservation effect， phytic acid was better than lysozyme treatment in reducing PPO activity and maintaining fruit hardness; compared with the positive control group， lysozyme complex phytic treatment was better in reducing respiration rate， maintaining fruit firmness， MDA inhibited growth and reduce PPO activity than the positive control， but also better than a single treatment group lysozyme or phytic acid， and the combined treatment method was simple， safe and efficient. Thus， phytic acid enzyme lysozyme complex preservation method can effectively improve the storability of peach fruit under the premise of quality assurance.
龙源期刊网 http://www.qikan.com.cn
生物酶制剂对水蜜桃贮藏品质的影响
作者：李卉 赵心语 梁珂珂 李建龙
来源：《天津农业科学》2015年第04期
摘 ; ;要：为探讨溶菌酶复合植酸的酶制剂保鲜方法作用于水蜜桃的保鲜效果及其机理，以期获得一种安全高效的新型酶制剂保鲜方法。以水蜜桃为试验材料，分析了在室温条件
（30±5） ℃下，利用溶菌酶、植酸、溶菌酶复合植酸处理对凤凰水蜜桃的保鲜效果，同时设置了壳聚糖处理组作为阳性对照。结果表明：与空白对照相比，各处理均具有一定的保鲜效果，植酸在降低PPO酶活性和维持果实硬度方面优于溶菌酶单一处理组;与阳性对照组相比，溶菌酶复合植酸处理在降低呼吸速率、维持果实硬度、抑制MDA增长和降低PPO酶活性方面均显著（P
关键词：水蜜桃;溶菌酶;植酸;壳聚糖;阳性对照;保鲜
中图分类号：S622.1 ; ; ; ; ; ; ; ; ;文献标识码：A ; ; ; ; ; ; ; ; ; ;DOI 编码：10.3969/j.issn.1006-6500.2015.04.006
Effects of Enzymes on the Honey Peach Quality during Storage
LI Hui1， ZHAO Xin-yu1， LIANG Ke-ke2， LI Jian-long1
（1.College of Life Science， Nanjing University， Nanjing， Jiangsu 210046， China;
2.College of Animal Science and Technology， Nanjing Agricultural University， Nanjing， Jiangsu 210095， China）
Abstract：In order to explore the effects and mechanism of lysozyme and phytic preservation methods and find out a new enzymes preservation effective way to preserve peaches which fits the food safety policy， the honey peaches were selected as the experiment materials. At normal temperature （30±5） ℃， the preservation effect was compared and analyzed using lysozyme， phytic， and both of the two. Chitosan is also set as a positive control treatment group. The results showed that compared with the control， all treatments had certain preservation effect， phytic acid was better than lysozyme treatment in reducing PPO activity and maintaining fruit hardness; compared with the positive control group， lysozyme complex phytic treatment was better in reducing respiration rate， maintaining fruit firmness， MDA inhibited growth and reduce PPO activity than the positive control， but also better than a single treatment group lysozyme or phytic acid， and the combined treatment method was simple， safe and efficient. Thus， phytic acid enzyme lysozyme complex preservation method can effectively improve the storability of peach fruit under the premise of quality assurance.