食品与机械2018，Vol.34Issue(1)：117-120,4.DOI:10.13652/j.issn.1003-5788.2018.01.023
D-苯基乳酸结合涂膜处理对贮藏期葡萄防腐保鲜效应的影响
The effect of D-phenyllactic acid combined with coating treatment on anti-microbial and preservation of grapes during storage
万玉莲 1陈刘顺 1谢丹 1朱益波 1朱东兴 1齐斌1
作者信息
- 1. 常熟理工学院生物与食品工程学院,江苏常熟215500
- 折叠
摘要
Abstract
The research was done in order to evaluate the effect of D-3-Phenyllactic acid (D-PLA) on preservation of grape and provide reference for SO2-free storage of table grapes.‘Kyoho’ grapes were treated through post-harvest dipping before room temperature storage so that inhibitory potentials of microbial population on fruit surface were evaluated avoiding the fruit decay.The results showed that compared with the two control groups of purified water soakage and coating treatment,the D-PLA combined with coating treatment could effectively inhibit the growth of microorganism on fruit surfaces.It was found that the bacterial population were reduced by 99％ and 99.3％ respectively(P＜0.05),and the mould population were reduced by 75％ and 94.17％ respectively (P ＜ 0.05).Moreover,the yeast population were found reduced by 98.13％ and 97.45 ％ respectively(P＜0.05),and the coliform population on fruit surfaces of the D-PLA combined with coating treatment were also suppressed.Consquently,the fruit decay rate of the D-PLA combined with coating treatment was reduced by 20.65％ and 23.68％ (P＜0.05)at the end of room temperature storage.These findings indicated the D-PLA combined with coating treatment was much better than individual coating treatment on antisepsis and the fresh-keeping of the grape,and D PLA has a great application potential in its biological preservation field.关键词
D-苯基乳酸/葡萄/抑菌潜力/防腐保鲜Key words
D-3-phenyllactic acid/grape/anti-microbial potentialities/preservation引用本文复制引用
万玉莲,陈刘顺,谢丹,朱益波,朱东兴,齐斌..D-苯基乳酸结合涂膜处理对贮藏期葡萄防腐保鲜效应的影响[J].食品与机械,2018,34(1):117-120,4.
