红龙果生物保鲜技术研究.pdfVIP

安徽农业科学，Joumal of Anhui A伊. Sci.2016 ,44(8):I04-I06 责任编键李菲菲责任校对况玲玲 红龙果生物保鲜技术研究 李艳芳，徐匆，罗华建，胡珊，黄峰，梁卫驱，陈仕丽 (东莞市农业科学研究中心，广东东莞 523086) 摘要 [目的]成熟后的红龙呆在保鲜、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采为原料，经 10 种不同处理后，常温放置，每隔 2 d 观察、测定并记录红龙采的贮藏品质。 [结果]利用东莞市农业科学研究中心提供的 DGNK咽1 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 18.201岛，甜度增加了 4% ，酸度维持在7.49%0 [结论]DGNK明1 号菌种在 红龙呆上的保鲜作用适合进行进一步的探讨与研究。 关键词 红龙采;常温;生物保鲜技术 中图分类号 5667.9 文献标识码 A 文章编号 0517 -6611 (2016)08 -104-03 St1且.dy 00 Biological pr阳:rvatioo T，町:bnology for Pitaya LI Yan-fang , XU Co晤， LUOH皿-jian et al (Agricultural Science Research Center of Dongguan , Don路uan ， Guangdong 523086) Abstract [ Obj削ive] In preservation and transportation process of mature pitaya , they are e明to decay and result in loss of commercial val- ue. The innovative use of biological technology was adopted for preservation treatment of pitaya. [M础。d] With pitaya pro训ed hy Huayu Profes- sional Cooperative in Mayong Town , Dongguan City as test materials , after 10 kinds of treatment , they were placed at room temperat田e ， oh配凹a­ tion , determination and record were conducted ev町2 days. [Result] The pitaya processed by centrifugal supematant of DGNK咽1 strain pro- vided by Dongguan Research Center of Agricultural Sciences can be preserved at room temperature for 10 days with g∞d t描te ， peel yellowing and wilting w田 not obvious. Compared with blank control , pitaya hardness and sweetness incre咽ed by 18. 20% , 4% 肥spectively ， and acidity was maintained at 7.491忘. [ Conclusion] The preservative effect of DGNK咽1 bacteria on pitaya needs to be further discus时. Key words Pitaya; Ordina巧 temperature; 8iological preservation technology 红龙果，又称为火龙果，因其含有丰富的维生素 A、 B ， C Hoa T T 等发现，无论采用热处理与否，当地火龙果的商品价