ε-聚赖氨酸对金瓜贮藏期间质构品质及保鲜效果的研究

刘晨霞; 孔凡俊; 柳洪入; 王春芳; 乔勇进; 刘俊峰

ε-聚赖氨酸对金瓜贮藏期间质构品质及保鲜效果的研究

刘晨霞^1,2,
孔凡俊³,
柳洪入^1,2,
王春芳^1,2,
乔勇进^1,2,,
刘俊峰⁴

1. 上海市农业科学院农产品保鲜加工研究中心;
2. 上海农产品保鲜加工工程技术研究中心;
3. 上海海洋大学食品学院;
4. 上海雨瀛农业科技有限公司

基金项目:

上海市科技兴农项目(2022-02-08-00-12-F01119)

上海农产品保鲜加工工程技术研究中心项目(19DZ2251600)

上海市农产品保鲜加工专业技术服务平台项目(21DZ2292200)

详细信息

作者简介:
刘晨霞(1992—),女,汉族,硕士,助理研究员,主要从事农产品采后防腐保鲜方面的研究工作

通讯作者:
乔勇进,博士,研究员,主要从事农产品防腐保鲜方面的研究工作

中图分类号: TS255.3
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出版历程
- 收稿日期: 2023-02-23
- 刊出日期: 2023-08-19

Research of ε-Polylysine on the Texture Quality and Preservation Effect of Marrow Squash（Cucurbita pepo L. var. medullosa Alef.） during Storage

1. Agri-food Storage and Processing Research Center, Shanghai Academy of Agriculture Sciences;
2. Shanghai Agri-food Storage and Processing Engineering Technology Research Center;
3. College of Food Science and Technology, Shanghai Ocean University;
4. Shanghai Yuying Agricultural Technology Co., Ltd.

摘要

摘要: 为探究ε-聚赖氨酸（ε-PL）对金瓜贮藏期间质构特性及保鲜效果的影响，采用不同质量浓度的ε-PL(0、50、100、200、400、800 mg/L)浸泡处理崇金2号金瓜，然后置于（13±2）℃、相对湿度50%±5%的冷库中贮藏，并通过腐烂率、瓜皮、瓜肉和瓜丝的质构特性及主要营养品质的变化分析保鲜效果。结果表明：ε-PL处理可有效降低金瓜采后腐烂率，保持质构特性和营养品质。贮藏180 d期间，50 mg/L和100 mg/L ε-PL组的腐烂率显著低于CK组（P<0.05）,200 mg/L、400 mg/L和800 mg/L ε-PL组无腐烂金瓜。其中，100 mg/L组瓜皮色泽相对保持较好，且延缓了瓜皮、瓜肉和瓜丝硬度的下降，保持了瓜皮和瓜肉的脆性及瓜丝咀嚼性和蓬松度，降低了细胞壁组分纤维素的降解速率，食用品质良好且营养价值较高。因此，100 mg/L的ε-PL处理对金瓜的保鲜效果最好。
- 崇金2号金瓜 /
- ε-聚赖氨酸 /
- 质构品质 /
- 营养品质 /
- 保鲜效果
Abstract: In order to investigate the influence of ε-polylysine（ε-PL） treatment on texture quality and preservation effect of marrow squash（Cucurbita pepo L. var. medullosa Alef.）,‘Chongjin No.2’marrow squash was soaked with different concentrations of ε-PL（0, 50, 100, 200, 400, 800 mg/L）, then stored in cold room with a temperature of（13±2） ℃and a relative humidity of 50%±5%. Rotting rate, texture characteristics of skin, flesh, silk marrow squash and changes of main nutrient quality were used as indexes to evaluate the preservation effect. The results showed that, ε-PL treatment could effectively reduce the rotting rate, and maintain texture characteristics and nutritional quality of marrow squash. During storage of 180 days, the rotting rates of 50 mg/L and 100 mg/L ε-PL groups were significantly lower than that of control group（P＜0.05）, but there was no decay in 200 mg/L, 400 mg/L and 800 mg/L groups. Among them, the treatment which marrow squashes were immersed in 100 mg/L ε-PL, preserved skin color, delayed decline of skin, flesh and silk firmness, maintained fracturability of skin and flesh, and the chewiness and fluffiness of silk of marrow squash, and reduced the degradation rate of the cell wall component cellulose. Moreover, marrow squash treated with 100 mg/L ε-PL had good edible quality and high nutritional value during storage. Accordingly, 100 mg/L ε-PL group had the best preservation effect on marrow squash.
- ‘Chongjin No.2’marrow squash /
- ε-polylysine /
- texture quality /
- nutritional quality /
- preservation effect

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