研究了冰温贮藏条件下,乳酸链球菌素Nisin和溶菌酶2种生物保鲜剂对鲜切荔枝果肉冰温贮藏品质的影响。通过测定2种生物保鲜剂不同浓度及组合对鲜切荔枝果肉菌落总数、霉菌和酵母数、褐变度及多酚氧化酶活性变化可知,与对照组相比,经0.05%乳酸链球菌素和溶菌酶浸泡预处理可显著降低鲜切荔枝果肉贮藏期间菌落总数及霉菌和酵母的增加幅度;乳酸链球菌素对细菌的抑制效果优于溶菌酶,而溶菌酶对霉菌和酵母菌的抑制效果优于乳酸链球菌素,且溶菌酶对果肉有一定的护色作用。2种生物保鲜剂复配处理的综合效果优于单独处理,其中0.025%nisin＋0.025%溶菌酶复合处理的抑菌效果和保持鲜切荔枝果肉色泽的效果均优于其他处理。%Effects of nisin and lysozyme on improving the quality of fresh-cut litchi during ice-temperature storage were evaluated. Results showed that comparing to the control, both nisin （0.05%） and lysozyme （0.05%） treat- ment could decrease colony count and total combined molds and yeasts count of fresh-cut litehi significantly. Nisin ex- hibited higher inhibitory effect on bacteria and lower inhibitory effect on molds and yeasts compared with lysozyme, meanwhile lysozyme could protect the color of fresh-cut litchi. The mixture of biological preservatives made better effect for keeping quality of fresh-cut litchi during ice-temperature storage than single biological preservative. The fresh-cut litchi treated by biological preservative mixture asnisin 0. 025% and lysozyme 0. 025% showed less microbe quantity and better color.
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