Food and Fermentation Industries >

2022 , Vol. 48 >Issue 16: 156 - 162

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027607

Effects of biological preservative paper treatment on the storage quality of passion fruit

  • LUO Donglan ,
  • CAO Sen ,
  • MA Chao ,
  • JI Ning ,
  • WANG Rui ,
  • BA Liangjie
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  • School of Biological and Environmental Engineering, Guiyang University, Guiyang 550005, China

Received date: 2021-04-09

  Revised date: 2021-04-29

  Online published: 2022-09-16

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Abstract

The work aimed to investigate the effect of different preservative paper on the storage quality of passion fruit. The passion was taken as the tested material, which was treated with different preservative paper (800 mg/L natamycin and 800 mg/L ε-polylysine) after harvest. The three groups of fruits were stored at (20±0.5) ℃ and the indexes were determined. The effect of natamycin and ε-polylysine preservative paper on the quality of passion during postharvest storage was investigated. The results showed that compared with the control, natamycin and ε-polylysine preservative paper could inhibit the increase of peel defect index, weight-loss ratio, malondialdehyde content and relative conductivity. It also maintained good fruit ratio, total soluble solids content, titratable acid content, Vitamin C content and soluble protein content. Besides, the SOD activity of fruit was improved and the occurrence of fruit mold and yeast was reduced. The good fruit ratio of passion fruits in groups CK, natamycin, ε-polylysine were 83%、90%、86% respectively after 20 days storage. Therefore, the preservation effect of the natamycin preservative paper treatment group was better than that of the ε-polylysine preservative paper treatment.

Key words： passion; natamycin; ε-polylysine; preservative paper; storage; quality

Cite this article

LUO Donglan , CAO Sen , MA Chao , JI Ning , WANG Rui , BA Liangjie . Effects of biological preservative paper treatment on the storage quality of passion fruit[J]. Food and Fermentation Industries, 2022 , 48(16) : 156 -162 . DOI: 10.13995/j.cnki.11-1802/ts.027607

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