【作者】 魏宝东；

【Author】 Wei Baodong

【机构】 沈阳农业大学食品学院；

【摘要】 在抑制果蔬采后贮藏病害过程中,对新的安全的生物制剂的研究受到日益重视。本项研究是在应用天津国家农产品保鲜中心生产的PVC尖椒保鲜膜、CT-6尖椒专用保鲜剂,并采用变温贮藏中的两段温度贮藏(先在9±0.5℃贮藏42天,然后再转入0±0.5℃继续贮藏)的尖椒最佳贮藏技术,以及从贮期尖椒表面上分离、纯化得到的,对贮期尖椒主要真菌病害的病原菌具有较强拮抗作用的芽孢杆菌(B-CHD)的基础上,进行了B-CHD发酵滤液对尖椒贮藏效果试验。共设CK、药剂、B-CHD发酵滤液3个处理,在贮藏期内测定的理化指标包括:好果率,腐烂指数,还原糖含量,Vc含量;生理指标包括:呼吸强度,过氧化物酶(POD)活性,过氧化氢酶(CAT)活性,丙二醛(MDA)含量。通过测试可知,B-CHD发酵滤液处理可延缓尖椒果实衰老,具有一定保鲜作用。贮藏72天时好果率为60%,腐烂指数为26.4,与对照相比降低腐烂指数48.36,提高好果率60%;有效的抑制了还原糖和Vc含量的减少,贮藏70多天的下降率分别为28.60%、36.3%,抑制率分别是14.23%、3.2%。整个贮期维持了尖椒较稳定的呼吸强度,维持了较稳定的POD活性和CAT活性,整个贮藏期拮抗菌处理的POD活性和CAT活性呈上升趋势,说明B-CHD发酵滤液具有一定的保鲜效果;B-CHD发酵滤液处理减少了丙二醛含量的积累,延缓了尖椒的衰老进程。可见,该发酵滤液在尖椒贮藏中防腐保鲜效果好,具有开发应用价值。更多还原

【Abstract】 The studies of the new and safer creature preservatives have been researched during the process of the restraint of the fruits and vegetables post harvest disease.This experiment is based on the using of the PVC plastic package, the CT-6 preservatives for pepper specially both provided by the Center of Tianjin National Engineering and Technology for Agriculture Products Freshness Protection,with using the two-stage temperature technology,the optimal storage technology for pepper, B-CHD,an antagonism separated from the surface of the pepper and having great inhibitive effect on the pepper disease,we investigated the pepper storage effect treated with fermentative filtrated liquid of B-CHD.We set three treatments including CK,CT-6, fermentative filtrated liquid,and the physical and chemical index we mensurated including :the good fruit rate , the putrefied index, the capacity of reductive sugar and Vc,the phyisiological index including the breath strength and activity of POD, CAT and the capacity of MDA.Conclusion: the B-CHD fermentative filtrated liquid deferred the aging of the pepper.The good fruit rate attained 60% ,the putrefied index attained 26.4 after 72d.It inhibited the diminution of the reductive sugar and Vc effectually ,the diminution rate were 28.60% and 36.3% respectively. The B-CHD fermentative filtrated liquid kept the stable breath strength,the activity of POD and CAT.It also deferred the accumulation of MDA. As a result,we can conclude that the fermentative filtrated liquid has a long acting time and has value for exploitation.更多还原