红龙果生物保鲜技术研究
Study on Biological Preservation Technology for Pitaya
李艳芳 1徐匆 1罗华建 1胡珊 1黄皓 1梁卫驱 1陈仕丽1
作者信息
- 1. 东莞市农业科学研究中心,广东东莞523086
- 折叠
摘要
[目的]成熟后的红龙果在保鲜、贮运过程中极易腐烂,导致失去商用价值,创新运用生物保鲜技术对红龙果进行保鲜处理.[方法]以东莞麻涌镇华裕专业合作社提供的红龙果为原料,经10种不同处理后,常温放置,每隔2d观察、测定并记录红龙果的贮藏品质.[结果]利用东莞市农业科学研究中心提供的DGNK-001号菌种的离心上清液进行处理的红龙果,能常温保存10 d,且果皮黄化、萎焉的现象不明显,口感良好;与空白对照相比,果实的硬度增加了18.20％,甜度增加了4％,酸度维持在7.49％.[结论]DGNK-001号菌种在红龙果上的保鲜作用适合进行进一步的探讨与研究.
Abstract
[Objective] In preservation and transportation process of mature pitaya,they are easy to decay and result in loss of commercial value.The innovative use of biological technology was adopted for preservation treatment of pitaya.[Method] With pitaya provided by Huayu Professional Cooperative in Mayong Town,Dongguan City as test materials,after 10 kinds of treatment,they were placed at room temperature,observation,determination and record were conducted every 2 days.[Result] The pitaya processed by centrifugal supernatant of DGNK-001 strain provided by Dongguan Research Center of Agricultural Sciences can be preserved at room temperature for 10 days with good taste,peel yellowing and wilting was not obvious.Compared with blank control,pitaya hardness and sweetness increased by 18.20％,4％ respectively,and acidity was maintained at 7.49％.[Conclusion] The preservative effect of DGNK-001 bacteria on pitaya needs to be further discussed.
关键词
红龙果/常温/生物保鲜技术Key words
Pitaya/Ordinary temperature/Biological preservation technology引用本文复制引用
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据