| 徐 匆1，马 锞1，李艳芳1，罗华建1，罗 诗1，罗鸿斌2，胡文锋3.多粘类芽孢杆菌复合生物保鲜剂对桂味荔枝的保鲜效果[J].广东农业科学,2016,43(7):105-109 |
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多粘类芽孢杆菌复合生物保鲜剂对桂味荔枝的保鲜效果 |
| Effects of composite biological preservative containing Paenibacillus polymyxa on quality changes of litchi |
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| DOI：10.16768/j.issn.1004-874X.2016.07.017 |
| 中文关键词: 多粘类芽孢杆菌 复合生物保鲜剂 桂味荔枝 果实品质 |
| 英文关键词: Paenibacillus polymyxa composite biological preservative Guiwei litchi fruit quality |
| 基金项目:东莞市高等院校科研机构科技计划项目（2011108101008，2014106101006）；广东省公益研究与能力建设专项（2014A020212692） |
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| 中文摘要: |
| 将多粘类芽孢杆菌用于桂味荔枝果实采后保鲜，辅以0.3 g/L 纳他霉素、1% 乳酸钠复配成为生
物保鲜剂（DN004），通过浸泡将保鲜剂附着于荔枝表面，贮藏于29～33℃、相对湿度95%～98% 环境下，
以清水为阴性对照、施保克处理为阳性对照进行桂味果实品质研究。结果显示，贮藏5 d 后，与清水对照
比较，DN004 保鲜剂处理的荔枝果实褐变指数低2.7、好果率高31 个百分点、失重率低0.09 个百分点、花
色素苷含量高0.08 mg/g（FW）、维生素C 含量高1.3 mg/100 mL；贮藏7 d 后，可滴定酸高0.049%、糖度高
0.9%。可见复合生物保鲜剂处理不仅抑制了贮藏期间桂味果实的呼吸作用，延缓了果实营养成分的下降，
还能有效减少果实水分损失，显著提高果实的商品率，延长货架期。 |
| 英文摘要: |
| Paenibacillus polymyxa was used for preservation of Guiwei litchi after harvest. P. polymyxa，0.3
g/L natamycin and 1% sodium lactate were compounded into biological preservative DN004. Litchi fruits were soaked
into DN004 and preservative attached to fruits. Meanwhile，water was treated as negative control and sportak was
treated as positive control. All litchi were stored at 29-33℃，RH 95%-98%. The results of fruit quality showed that，
compared with the control group，in DN004 group，the browning index decreased by 2.7，good fruit rate increased
by 31%，weight loss rate decreased by 0.09%，anthocyanin content increased by 0.08 mg/g·FW，vitamin C content
increased by 1.3 mg/100 mL after four days of storage. After storage for 7 days，titration acid increased by 0.049%，
sugar degree increased by 0.9%. These data indicated that preservative could not only inhibit the respiration of fruit，
delay the decline of fruit nutrition，but also decrease the lost of water，decrease commodity rate and extend shelf life. |
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