【摘要】 【目的】考察添加助剂对咪鲜胺保藏淮山的增效作用,研究淮山的复合保藏技术,为咪鲜胺安全使用提供参考。【方法】以淮山为试材,采用咪鲜胺(350和400倍稀释液)分别添加不同浓度的乳酸链球菌素(Nisin)助剂(0.1、0.2和0.3 g/L)配制复合保鲜液用于处理鲜切淮山,以腐烂指数、失重率、褐变度(BD)、可溶性固形物(TSS)、多酚氧化酶(PPO)活性和过氧化物酶活性、菌落总数等为评价指标,对冷藏期的淮山进行防腐保鲜效果分析。【结果】咪鲜胺或Nisin单一保鲜液处理能降低冷藏淮山的腐烂指数。咪鲜胺添加Nisin助剂能明显延长淮山贮藏寿命,降低腐烂指数和失重率,减缓果实内含物的损失;其中咪鲜胺稀释400倍+0.1 g/L Nisin助剂复合保鲜液的处理效果优于其他处理。【结论】添加0.1 g/L Nisin助剂对400倍咪鲜胺稀释液保藏淮山有明显的增效作用。更多还原

【Abstract】 【Objective】The synergistic effects of prochloraz with appendix in yam refrigeration were investigated,and technology of composite preservation of yam was studied to provide reference for safe use of prochloraz.【Method】Yam was used as materials. Prochloraz(350 and 400 times diluent)adding different concentrations of nisin(0.1,0.2 and0.3 g/L)were used to make compound preservative solutions for treating fresh cut yam. Physicochemical indexes like decay index,weight loss rate,browning degree(BD),total soluble solids(TSS),polyphenol oxidase(PPO)activity,peroxidase(POD)activity,total microbial count were used as evaluation indicators to investigate the refrigeration effects of yam.【Result】A separate treatment of prochloraz or nisin could reduce the decay index of refrigerated yam. Prochloraz adding nisin obviously prolonged the storage life of yam,reduced the decay index,weight loss rate and loss of fruit inclusions. The effects of 400 times prochloraz diluent+0.1 g/L nisin was superior to other treatments.【Conclusion】The combination of 400 times prochloraz and 0.1 g/L nisin has obvious synergistic effects on yam preservation.更多还原