溶菌酶
抗坏血酸
可滴定酸
APX公司
化学
食品科学
过氧化氢酶
乙烯
采后
园艺
生物化学
生物
酶
催化作用
作者
Fangxu Xu,Shiyang Liu,Yefei Liu,Jie Xu,Ting Liu,Shengzhong Dong
标识
DOI:10.1016/j.foodchem.2019.03.024
摘要
The objective of the present study was to investigate the effectiveness of lysozyme coatings and 1-MCP on storage and preservation of kiwifruit stored at 4 ± 1 °C and 90–95% RH for 20 d. Ethylene production, respiratory rate, decay incidence, weight loss, firmness, chlorophyll, soluble solid, titratable acid, ascorbic acid, total bacterial count, ascorbate peroxidase (APX), superoxide dismutase (SOD) and catalase (CAT) activity of treated kiwifruit were examined. The results showed that lysozyme coatings or 1-MCP treatment inhibited ethylene production and respiratory rate, delayed the increase of decay incidence, weight loss, soluble solid and total bacterial count, improved firmness, chlorophyll, titratable acid, ascorbic acid content, APX, SOD and CAT activity during the storage compared with the untreated kiwifruit in different degree. Moreover, the combined effect of lysozyme coatings and 1-MCP was more excellent than that of lysozyme coatings or 1-MCP alone. In conclusion, our present results indicated that the combined treatment of lysozyme coatings and 1-MCP may be an efficient way to improve the postharvest quality and prolong the shelf life of kiwifruit.
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