麝香草酚/聚乳酸抗菌包装对蓝莓保鲜效果的影响
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摘要
为探讨以麝香草酚为抗菌剂制备的抗菌包装对蓝莓品质和生理变化的影响,本研究以灿烂蓝莓为材料,采用麝香草酚/聚乳酸抗菌包装结合低温贮藏处理,通过感官评价,检测好果率、营养品质、抗氧化酶活性等指标,并与普通聚乙烯(PE)包装进行比较,评价抗菌包装的保鲜效果。结果表明,在0℃贮藏条件下,麝香草酚/聚乳酸抗菌包装能显著延缓蓝莓果实贮藏期间的腐败,贮藏36 d仍能保持100%的好果率,而PE包装仅能保持18 d。麝香草酚/聚乳酸抗菌包装能使蓝莓保持较高的可溶性固形物含量和硬度,减少花色苷、总酚、Vc等营养物质的损失,有效抑制超氧化物歧化酶(SOD)、过氧化氢酶(CAT)活性的下降及多酚氧化酶(PPO)活性的上升,但在减少果实失水方面劣于PE包装。由此可知,麝香草酚/聚乳酸抗菌包装在蓝莓果实防腐保鲜中具有较好的应用前景,该研究结果为抗菌包装在果蔬保鲜上的应用提供了一定理论依据。
In order to explore the effect of antimicrobial package with thymol on quality and physiological changes of blueberry,the Bright blueberry were packaged by using thymol/polylactic acid as antimicrobial material,and stored in a low temperature environment. Ordinary PE material was chosen as control. The capability of fresh-keeping based on sense,nutritional quality,fresh rate and antioxidant enzymes activity were investigated to evaluate the preservation effect evaluation of the antimicrobial packaging. As a result,antimicrobial package can significantly decreased the decay incidence of blueberry under 0℃ and all the fruits were good even after 36 days,while it can be maintained only for 18 d using PE packaging. The antimicrobial package could maintain higher soluble solid content and fruit firmness,reduce the loss of anthocyanins,total phenolics and Vc. At the same time,it could effectively control the decrease of activities of antioxidant enzymes,such as CAT and SOD,and the increase of PPO activity. However,it was inferior to the traditional PE material in inhibiting fruit weight loss. This study demonstrated that thymol/polylactic acid antibacterial package had good application prospect in postharvest storage of blueberry. In addition,the results provided theoretical basis for the application of this package on fresh-keeping.
In order to explore the effect of antimicrobial package with thymol on quality and physiological changes of blueberry,the Bright blueberry were packaged by using thymol/polylactic acid as antimicrobial material,and stored in a low temperature environment. Ordinary PE material was chosen as control. The capability of fresh-keeping based on sense,nutritional quality,fresh rate and antioxidant enzymes activity were investigated to evaluate the preservation effect evaluation of the antimicrobial packaging. As a result,antimicrobial package can significantly decreased the decay incidence of blueberry under 0℃ and all the fruits were good even after 36 days,while it can be maintained only for 18 d using PE packaging. The antimicrobial package could maintain higher soluble solid content and fruit firmness,reduce the loss of anthocyanins,total phenolics and Vc. At the same time,it could effectively control the decrease of activities of antioxidant enzymes,such as CAT and SOD,and the increase of PPO activity. However,it was inferior to the traditional PE material in inhibiting fruit weight loss. This study demonstrated that thymol/polylactic acid antibacterial package had good application prospect in postharvest storage of blueberry. In addition,the results provided theoretical basis for the application of this package on fresh-keeping.
引文
[1]郜海燕,徐龙,陈杭君,房祥军.蓝莓采后品质调控和抗氧化研究进展[J].中国食品学报,2013,13(6):1-8
[2]Castrejón A D R,Eichholz I,Rohn S,Kroh L W,Huyskens-Keil S.Phenolic profile and antioxidant activity of highbush blueberry(Vaccinium corymbosum L.)during fruit maturation and ripening[J].Food Chemistry,2008,109(3):564-572
[3]楚文靖,郜海燕,陈杭君,杨帅,房祥军.蓝莓贮藏保鲜技术研究进展[J].食品工业,2015,36(6):253-256
[4]刘帅.雪莲果冰温贮藏及雪莲果片保鲜技术研究[D].长沙:湖南农业大学,2014
[5]Almenar E,Samsudin H,Auras R,Harte B,Rubino M.Postharvest shelf life extension of blueberries using a biodegradable package[J].Food Chemistry,2008,110(1):120-127
[6]肖乃玉,李佳臻,郭意霖,钟勇明,林水荣,郑俊烽.食品抗菌包装材料的研究进展[J].食品与发酵工业,2013,39(10):161-167
[7]樊新,陈剑,阮建明,邹俭鹏,周忠诚,刘莹,张海坡.聚乳酸类生物可降解材料研究进展[J].粉末冶金材料科学与工程,2008,13(4):187-194
[8]翟秀超.挤压法制备抗菌包装膜及其性质研究[D].无锡:江南大学,2013
[9]樊国栋,张春梅.医用聚乳酸材料的改性及应用[J].中国组织工程研究与临床康复,2010,14(42):7891-7894
[10]Jin T,Liu L S,Zhang H,Kevin H.Antimicrobial activity of nisin incorporated in pectin and polylactic acid composite films against Listeria monocytogenes[J].International Journal of Food Science&Technology,2010,44(2):322-329
[11]张静,冯岗,袁旭超,陈从珍,林勇.百里香酚抑菌活性初探[J].中国农学通报,2009,25(21):277-280
[12]王娣,许晖,钱时权,曹珂珂,任茂生,田长城.麝香草酚对食品常见污染菌的抑菌作用[J].食品科学,2013,34(3):119-122
[13]Chu C L,Liu W T,Zhou T,Tsao R.Control of postharvest gray mold rot of modified atmosphere packaged sweet cherries by fumigation with thymol and acetic acid[J].Canadian Journal of Plant Science,1999,79(4):683
[14]Liu W T,Chu C L,Zhou T.Thymol and acetic acid vapors reduce postharvest brown rot of apricot and plums[J].Hort Science,2002,37(1):151-156
[15]Scollard J,Francis G A,O'Beirne D.Some conventional and latent anti-listerial effects of essential oils,herbs,carrot and cabbage in fresh-cut vegetable systems[J].Postharvest Biology&Technology,2013,77(3):87-93
[16]赵镭,刘文,汪厚银.食品感官评价指标体系建立的一般原则与方法[J].中国食品学报,2008,8(3):121-124
[17]贾莹,胡志和.蓝莓饮料花青素稳定性研究[J].核农学报,2016,30(5):941-948
[18]苏思婷,李全阳,熊犍.搅拌型芒果水牛酸乳制备工艺的优化[J].现代食品科技,2012,28(3):319-322
[19]姜爱丽.蓝莓果实采后生理生化代谢及调控研究[D].沈阳:沈阳农业大学,2011
[20]胡位荣,张昭其,季作梁,刘顺枝,张辉玲.荔枝冷害过程中果皮色泽、花色素苷和类黄酮含量的变化[J].园艺学报,2004,31(6):723-726
[21]李巨秀,王柏玉.福林-酚比色法测定桑椹中总多酚[J].食品科学,2009,30(18):292-295
[22]曹健康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007
[23]胡琼英,狄冽.生物化学实验[M].北京:化学工业出版社,2007
[24]Murr D P,Morris L L.Influence of O2and CO2on o-diphenol oxidase activity in mushrooms[J].American Society for Horticultural Science,1974,99(2):155-158
[25]吴新,金鹏,孔繁渊,段杨峰,赵静,申杰,丁艳,郑永华.植物精油对草莓果实腐烂和品质的影响[J].食品科学,2011,32(14):323-327
[26]韩斯,孟宪军,汪艳群,李斌,李冬男,韦石.氯化钙处理对速冻蓝莓冻藏品质的影响[J].食品科学,2014,35(22):310-314
[27]董林利,邓靖,汤建新.PVA活性包装膜对圣女果保鲜性能研究[J].包装工程,2014(9):27-31
[28]姜燕,柳佳齐,尤婷婷,张海悦.壳聚糖-甲氧基果胶涂膜在蓝莓冷藏保鲜中的应用[J].食品工业,2015(7):151-155
[29]王建清,刘光发,金政伟,付振喜,赵亚珠.百里香精油的抑菌作用及其对鲜切冬瓜的保鲜效果[J].包装工程,2009,30(10):1-4
[30]李伟,张一珠,付正义,张伟阳,程树军.聚乳酸薄膜对西兰花的保鲜效果分析[J].食品科学,2016,37(14):270-273
[31]陈杭君,王翠红,郜海燕,毛金林,周拥军.不同包装方法对蓝莓采后贮藏品质和抗氧化活性的影响[J].中国农业科学,2013,46(6):1230-1236
[32]宋姝婧,王晓拓,王志东,许牡丹.5种植物精油对殷桃番茄常温保鲜效果的影响[J].核农学报,2015,29(5):932-939
[33]Chen H J,Gao H Y,Fang X J,Ye L,Zhou Y J.Effects of allyl isothiocyanate treatment on postharvest quality and the activities of antioxidant enzymes of mulberry fruit[J].Postharvest Biology and Technology,2015,108:61-67
[34]许晴晴,郜海燕,陈杭君.茉莉酸甲酯对蓝莓贮藏品质及抗病相关酶活性的影响[J].核农学报,2014,28(7):1226-1231
[35]许丽,尹京苑,姚良辉,何惠霞,方毅,高海燕.麝香草酚处理对水蜜桃采后保鲜的影响[J].食品与发酵工业,2011,37(2):218-223
[2]Castrejón A D R,Eichholz I,Rohn S,Kroh L W,Huyskens-Keil S.Phenolic profile and antioxidant activity of highbush blueberry(Vaccinium corymbosum L.)during fruit maturation and ripening[J].Food Chemistry,2008,109(3):564-572
[3]楚文靖,郜海燕,陈杭君,杨帅,房祥军.蓝莓贮藏保鲜技术研究进展[J].食品工业,2015,36(6):253-256
[4]刘帅.雪莲果冰温贮藏及雪莲果片保鲜技术研究[D].长沙:湖南农业大学,2014
[5]Almenar E,Samsudin H,Auras R,Harte B,Rubino M.Postharvest shelf life extension of blueberries using a biodegradable package[J].Food Chemistry,2008,110(1):120-127
[6]肖乃玉,李佳臻,郭意霖,钟勇明,林水荣,郑俊烽.食品抗菌包装材料的研究进展[J].食品与发酵工业,2013,39(10):161-167
[7]樊新,陈剑,阮建明,邹俭鹏,周忠诚,刘莹,张海坡.聚乳酸类生物可降解材料研究进展[J].粉末冶金材料科学与工程,2008,13(4):187-194
[8]翟秀超.挤压法制备抗菌包装膜及其性质研究[D].无锡:江南大学,2013
[9]樊国栋,张春梅.医用聚乳酸材料的改性及应用[J].中国组织工程研究与临床康复,2010,14(42):7891-7894
[10]Jin T,Liu L S,Zhang H,Kevin H.Antimicrobial activity of nisin incorporated in pectin and polylactic acid composite films against Listeria monocytogenes[J].International Journal of Food Science&Technology,2010,44(2):322-329
[11]张静,冯岗,袁旭超,陈从珍,林勇.百里香酚抑菌活性初探[J].中国农学通报,2009,25(21):277-280
[12]王娣,许晖,钱时权,曹珂珂,任茂生,田长城.麝香草酚对食品常见污染菌的抑菌作用[J].食品科学,2013,34(3):119-122
[13]Chu C L,Liu W T,Zhou T,Tsao R.Control of postharvest gray mold rot of modified atmosphere packaged sweet cherries by fumigation with thymol and acetic acid[J].Canadian Journal of Plant Science,1999,79(4):683
[14]Liu W T,Chu C L,Zhou T.Thymol and acetic acid vapors reduce postharvest brown rot of apricot and plums[J].Hort Science,2002,37(1):151-156
[15]Scollard J,Francis G A,O'Beirne D.Some conventional and latent anti-listerial effects of essential oils,herbs,carrot and cabbage in fresh-cut vegetable systems[J].Postharvest Biology&Technology,2013,77(3):87-93
[16]赵镭,刘文,汪厚银.食品感官评价指标体系建立的一般原则与方法[J].中国食品学报,2008,8(3):121-124
[17]贾莹,胡志和.蓝莓饮料花青素稳定性研究[J].核农学报,2016,30(5):941-948
[18]苏思婷,李全阳,熊犍.搅拌型芒果水牛酸乳制备工艺的优化[J].现代食品科技,2012,28(3):319-322
[19]姜爱丽.蓝莓果实采后生理生化代谢及调控研究[D].沈阳:沈阳农业大学,2011
[20]胡位荣,张昭其,季作梁,刘顺枝,张辉玲.荔枝冷害过程中果皮色泽、花色素苷和类黄酮含量的变化[J].园艺学报,2004,31(6):723-726
[21]李巨秀,王柏玉.福林-酚比色法测定桑椹中总多酚[J].食品科学,2009,30(18):292-295
[22]曹健康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007
[23]胡琼英,狄冽.生物化学实验[M].北京:化学工业出版社,2007
[24]Murr D P,Morris L L.Influence of O2and CO2on o-diphenol oxidase activity in mushrooms[J].American Society for Horticultural Science,1974,99(2):155-158
[25]吴新,金鹏,孔繁渊,段杨峰,赵静,申杰,丁艳,郑永华.植物精油对草莓果实腐烂和品质的影响[J].食品科学,2011,32(14):323-327
[26]韩斯,孟宪军,汪艳群,李斌,李冬男,韦石.氯化钙处理对速冻蓝莓冻藏品质的影响[J].食品科学,2014,35(22):310-314
[27]董林利,邓靖,汤建新.PVA活性包装膜对圣女果保鲜性能研究[J].包装工程,2014(9):27-31
[28]姜燕,柳佳齐,尤婷婷,张海悦.壳聚糖-甲氧基果胶涂膜在蓝莓冷藏保鲜中的应用[J].食品工业,2015(7):151-155
[29]王建清,刘光发,金政伟,付振喜,赵亚珠.百里香精油的抑菌作用及其对鲜切冬瓜的保鲜效果[J].包装工程,2009,30(10):1-4
[30]李伟,张一珠,付正义,张伟阳,程树军.聚乳酸薄膜对西兰花的保鲜效果分析[J].食品科学,2016,37(14):270-273
[31]陈杭君,王翠红,郜海燕,毛金林,周拥军.不同包装方法对蓝莓采后贮藏品质和抗氧化活性的影响[J].中国农业科学,2013,46(6):1230-1236
[32]宋姝婧,王晓拓,王志东,许牡丹.5种植物精油对殷桃番茄常温保鲜效果的影响[J].核农学报,2015,29(5):932-939
[33]Chen H J,Gao H Y,Fang X J,Ye L,Zhou Y J.Effects of allyl isothiocyanate treatment on postharvest quality and the activities of antioxidant enzymes of mulberry fruit[J].Postharvest Biology and Technology,2015,108:61-67
[34]许晴晴,郜海燕,陈杭君.茉莉酸甲酯对蓝莓贮藏品质及抗病相关酶活性的影响[J].核农学报,2014,28(7):1226-1231
[35]许丽,尹京苑,姚良辉,何惠霞,方毅,高海燕.麝香草酚处理对水蜜桃采后保鲜的影响[J].食品与发酵工业,2011,37(2):218-223
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