以青皮核桃为试材,研究了冷藏(0±0.5)℃条件下,不同浓度的纳他霉素对青皮核桃保鲜效果的影响。结果表明:与对照组相比,纳他霉素处理具有调节青皮核桃生理代谢和防腐的作用,能有效抑制果实劣变进程,显著提高贮藏期间青皮核桃的品质;其中,1 000 mg/L纳他霉素处理能有效抑制果实霉腐率的增加,保持青皮核桃的原有色泽,延缓MDA含量的增加,提高青皮核桃仁过氧化氢酶(CAT)的活性,并使多酚氧化酶(PPO)和脂氧合酶(LOX)维持较低的水平,达到较好的保鲜效果。

In order to investigate the effect of different concentrations natamycin on the freshness retaining of green juglans,the green juglans were treated with natamycin and stored at(0 ± 0.5) ℃.The result showed that: compared with control group,natamycin could regulate the physiological metabolism of green juglans and had antiseptic effect.It effectively inhibited fruit deterioration.The storage quality of green juglans was evidently improved by natamycin treatments.The study showed that 1 000 mg / L natamycin treatment could reduce effectively the decrease of decay rate.Original color was kept by natamycin treatments.Natamycin 1 000 mg / L treatment can delayed the decrease of MDA content.The activity of catalase(CAT) was promoted effectively,the activities of polyphenol oxidas(PPO) and lipoxygenase(LOX) were maintained at lower level.The natamycin treatments had better preservation effect.