In order to provide reference basis for the postharvest preservation of young leafy vegetables, this study evaluated the effects of ε-polylysine (ε-PL) with cinnamon extract (CE) on the quality and microorganism of Brassica rapa L. Chinensis Group.. A response surface methodology was used to optimize the formula of preservatives with ε-PL and CE. Then, the detection of physicochemical indexes and the analysis of microbial diversity were carried out. The results showed that the best concentration of ε-PL and CE was 0.57 and 0.62 g/L, respectively. The best action time was 19.00 min. Under this condition, the total number of colonies of B. rapa was controlled at 5.42 lgCFU/g at 4 ℃ for 13 d. The loss of ascorbic acid (AsA) content was only 17.00%. Sensory score of B. rapa reached 83.50, and its shelf life was prolonged by 6 d. The compound preservatives changed the microbial community structure of B. rapa. And compound preservatives effectively inhibited the dominant genus Methylorubrum in the control group. The correlation analysis showed that the content of AsA was significantly negatively correlated with Methylorubrum (P<0.05). In summary, the combination of ε-PL and CE can effectively maintain the storage quality of B. rapa by inhibiting the growth of harmful microorganisms such as Methylorubrum.
HAN Yang
,
ZHU Chengzhi
,
LI Qinyu
,
LI Li
,
MA Xinxin
,
ZHAO Zhijun
,
BAO Yihong
. Effects of ε-polylysine compound preservatives on quality and microorganism of Brassica rapa L. Chinensis Group.[J]. Food and Fermentation Industries, 2022
, 48(18)
: 205
-212
.
DOI: 10.13995/j.cnki.11-1802/ts.032153
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