食品与发酵工业2012，Vol.38Issue(4)：202-207,6.
生物保鲜剂对提高鲜切荔枝果肉冰温贮藏品质的效果
Study on Biological Preservatives for Improving Quality of Fresh-cut Litchi During Ice-temperature Storage
摘要
Abstract
Effects of nisin and lysozyme on improving the quality of fresh-cut litchi during ice-temperature storage were evaluated. Results showed that comparing to the control, both nisin （0.05%） and lysozyme （0.05%） treat- ment could decrease colony count and total combined molds and yeasts count of fresh-cut litehi significantly. Nisin ex- hibited higher inhibitory effect on bacteria and lower inhibitory effect on molds and yeasts compared with lysozyme, meanwhile lysozyme could protect the color of fresh-cut litchi. The mixture of biological preservatives made better effect for keeping quality of fresh-cut litchi during ice-temperature storage than single biological preservative. The fresh-cut litchi treated by biological preservative mixture asnisin 0. 025% and lysozyme 0. 025% showed less microbe quantity and better color.关键词
生物保鲜剂/冰温贮藏/鲜切荔枝果肉Key words
biological preservative/ice-temperature storage/fresh-cut litchi分类
轻工纺织引用本文复制引用
吴汶飞,余小林,胡卓炎..生物保鲜剂对提高鲜切荔枝果肉冰温贮藏品质的效果[J].食品与发酵工业,2012,38(4):202-207,6.基金项目
农业部现代农业产业技术体系建设专项（nycytx-3207）,广东省科技攻关计划 （）
