【摘要】 为提高荔枝贮藏保鲜质量、延长货架期,研究了生物高分子γ-聚谷氨酸在保鲜领域的应用情况。本论文通过对新鲜荔枝进行γ-聚谷氨酸涂膜处理保鲜实验,研究常温贮藏过程中荔枝的生理变化。结果表明:6g/Lγ-聚谷氨酸涂膜处理能够显著降低果实的二氧化碳释放率和乙烯释放率,防止水分散失,推迟花色素苷的降解,降低多酚氧化酶、过氧化物酶的活性变化,常温下能够有效延长荔枝保鲜期4d左右。更多还原

【Abstract】 To improve the shelf-life period and the freshness quality of Lychee Fruit,γ-poly(glutamic acid),a high-molecule biomaterial,was coated on litchi for fresh keeping and stored at normal temperature. The changes of physiological characteristics in storage were studied. The results showed that the treatment of 6g/L γ-PGA could lessen the loss of water content of litchi pericarp,remarkably degrade the respiration rate and the ethylene production rate,slow down the degradation of anthocyanin content,decrease of PPO and POD activities in the pericarp. This method could prolong the fresh-keeping period about 4 days of Lychee Fruit.更多还原