D-苯基乳酸结合涂膜处理对贮藏期葡萄防腐保鲜效应的影响

摘要

The research was done in order to evaluate the effect of D-3-Phenyllactic acid (D-PLA) on preservation of grape and provide reference for SO2-free storage of table grapes.‘Kyoho’ grapes were treated through post-harvest dipping before room temperature storage so that inhibitory potentials of microbial population on fruit surface were evaluated avoiding the fruit decay.The results showed that compared with the two control groups of purified water soakage and coating treatment,the D-PLA combined with coating treatment could effectively inhibit the growth of microorganism on fruit surfaces.It was found that the bacterial population were reduced by 99％ and 99.3％ respectively(P＜0.05),and the mould population were reduced by 75％ and 94.17％ respectively (P ＜ 0.05).Moreover,the yeast population were found reduced by 98.13％ and 97.45 ％ respectively(P＜0.05),and the coliform population on fruit surfaces of the D-PLA combined with coating treatment were also suppressed.Consquently,the fruit decay rate of the D-PLA combined with coating treatment was reduced by 20.65％ and 23.68％ (P＜0.05)at the end of room temperature storage.These findings indicated the D-PLA combined with coating treatment was much better than individual coating treatment on antisepsis and the fresh-keeping of the grape,and D PLA has a great application potential in its biological preservation field.%以巨峰葡萄为试材,研究采后浸果处理对常温贮藏果实表面微生物数量与果实腐烂率的影响.结果表明:与清水处理(CK1)、单独涂膜处理(CK2) 2组对照相比,D苯基乳酸结合涂膜处理可有效抑制果实表面微生物的增加,至贮藏结束时,处理组果实较CK1和CK2的表面细菌总数分别降低了99％ (P＜0.05)和99.3％(P＜0.05),霉菌总数分别降低了75％ (P＜0.05)和94.17％ (P＜0.05),酵母菌总数分别降低了98.13％ (P＜0.05)和97.45％ (P＜0.05),果实腐烂率分别降低了20.65％ (P＜0.05)和23.68％ (P＜0.05),大肠菌群数量也明显减少.D-苯基乳酸结合涂膜处理比单独涂膜能显著降低微生物引起的葡萄腐烂,表明其在鲜食葡萄生物保鲜技术领域具有较好的应用潜能.