摘要
本研究以牡蛎壳为原料,采用酸/碱化处理后,对其乙烯吸附效力和实际保鲜效果进行分析探讨。结果表明,采用1.6%HCl或2.5%NaOH处理牡蛎壳可显著提高其对乙烯的吸附效力;经2.5%NaOH处理的牡蛎壳粉对尖孢镰刀菌和胶孢炭疽菌具有一定抑菌活性,与对照相比菌落总数对数值分别下降1.43和1.34。牡蛎壳粉可有效抑制香蕉表皮的PPO、POD酶活,降低香蕉果实维生素C代谢速度,减缓香蕉呼吸强度及其可溶性糖代谢速率,延长香蕉货架期约2~4 d;但对非呼吸跃变型火龙果果实的保鲜效果作用不明显。
This study used oyster shells as raw materials and analyzed their ethylene adsorption and freshkeeping activity after acid/alkaline treatment.The results showed that the ethylene adsorption efficiency was significantly improved by the treatment of oyster shell powder treated with 1.6%HCl or 2.5%NaOH.Compared to the control,the oyster shell powder treated with 2.5%NaOH had certain antibacterial activity against pathogenic bacteria Fusarium oxysporum and Colletotrichum gloeosporioides,with a decrease of 1.43 and 1.34,respectively,in the logarithmic values of the total spore count.For the bananas,the activities of PPO and POD enzymes in the epidermis were effectively inhibited,the vitamin C metabolism rate in the fruits were reduced,the respiratory intensity and soluble sugar metabolism rate were slowed down,and the shelf life was extended by about 2~4 days.However,the preservation effect on non-respiratory climacteric pitaya was not significant.
作者
黄丽
陀丽媚
覃颖异
赵韦丹
陈德强
HUANG Li;TUO Limei;QIN Yingyi;ZHAO Weidan;CHEN Deqiang(Beibu Gulf University,Qinzhou 535011,China;Guangxi College and Universities Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf,Qinzhou 535011,China)
出处
《食品安全导刊》
2023年第8期104-107,111,共5页
China Food Safety Magazine
基金
北部湾大学大学生创新创业训练计划项目(201911607025)
北部湾大学引进高层次人才科研启动项目(2019KYQD11、2019KYQD12)。
关键词
牡蛎壳粉
水果
保鲜
oyster shell powder
fruits
preservation
作者简介
黄丽(1985-),女,四川泸州人,博士,讲师。研究方向:热带果蔬保鲜;通信作者:陈德强(1987-),男,广东江门人,博士,讲师。研究方向:水产品、果蔬保鲜。E-mail:ems2310@163.com。
