为探讨乙二胺四乙酸二钠(disodium ethylenediamine tetraacetate,EDTA-2Na)溶液对鲜切“黄冠”梨、“红香酥”梨、“砀山”梨的保鲜效果,将3种梨切块后在不同浓度的EDTA-2Na溶液中浸泡3 min,晾干,测定其在4 ℃、贮藏8 d的生理生化相关指标的变化。结果表明:不同浓度的EDTA-2Na溶液对3种梨均有一定的保鲜效果,其中30 g/L的EDTA-2Na溶液处理能够显著延缓其硬度、可溶性固形物含量的下降,抑制其相对电导率和多酚氧化酶(polyphenol oxidase,PPO)和过氧化物酶(peroxidase, POD)活性上升;在抑制微生物生长方面,与对照相比,该浓度处理的3种梨在第8天的菌落总数分别减少46.2%、56.8%、56.9%;该浓度还能更好地抑制“黄冠”梨褐变,该浓度处理后,“黄冠”梨和“砀山”梨的维生素C(Vitamin C,VC)含量在第8天分别高出对照61.6%、70.9%。EDTA-2Na溶液对鲜切梨有一定的保鲜作用,其中30 g/L的EDTA-2Na溶液处理综合效果最好。
In order to evaluate the fresh-keeping effect of disodium ethylenediamine tetraacetate (EDTA-2Na) solution on ‘Huangguan’, ‘Hongxiangsu’ and ‘Dangshan’ pears, three kinds of fresh-cut pears were immersed in different concentrations of EDTA-2Na solution for 3 min and stored at 4 ℃. Changes of physiological and biochemical indexes of fresh-cut pears during storage for 8 d were determined. The results showed that different concentrations of EDTA-2Na solution had different preservation effects on three varieties of pears. 30 g/L EDTA-2Na solution treatment could significantly delay the decrease of hardness and lost of soluble solid content, and inhibit the increase of relative conductivity and polyphenol oxidase (PPO) activity. In terms of inhibiting microbial growth, the total number of colonies of the three pears treated with this concentration decreased by 46.2%, 56.9% and 56.8%, respectively, on the 8th day compared with the control. The content of vitamin C (VC) in ‘Huangguan’ and ‘Dangshan’ pears was 61.6% and 70.9% higher than that in the control on the 8th day. In short, EDTA-2Na solution has a positive effect on the storage quality of fresh-cut pears, and in particular, 30 g/L EDTA-2Na solution has the optimum comprehensive effect.
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