Food and Fermentation Industries >

2023 , Vol. 49 >Issue 21: 183 - 189

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034867

Effect of compound preservatives and Metschnikowia pulcherrima treatment on the quality of dragon fruit

  • LI Xiaomei ,
  • HE Xuemei ,
  • LI Jing ,
  • WANG Yanhua ,
  • CHEN Yuxian ,
  • SUN Jian ,
  • LI Li
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  • 1(College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, China)
    2(Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China)
    3(Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530007, China)
    4(Guangxi Zhuang Autonomous Region Academy of Agricultural Sciences, Nanning 530007, China)

Received date: 2023-01-10

  Revised date: 2023-02-08

  Online published: 2023-12-08

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Abstract

The red-fleshed dragon fruits were treated with the compound preservatives (natamycin, EDTA-Na2, pectin) and Metschnikowia pulcherrima CICC 32343, respectively. The distilled water treatment was used as the control (CK), and under the condition of (25±2) ℃ and (75±5) % RH, the dragon fruits were placed on the shelf for 10 d. The changes of sensory indexes, physical and chemical indexes, and antioxidant enzyme activities of the dragon fruits were tested and analyzed. The results showed that the weight loss rate of the compound preservative group was 12.917% at 10 d of storage, which was significantly lower than that of the CK group at 14.048% and that of the yeast group at 16.202% (P<0.05). The decay rates of the compound preservative and yeast groups were significantly lower than those of the CK group. Compound preservative and yeast could delay the decline of peel a* value and total soluble solid content, and maintain higher activities of superoxide dismutase and peroxidase. In addition, the combination of preservatives significantly delayed the decrease of hardness and vitamin C content of dragon fruit, maintained high total flavonoid content, inhibited the increase of malondialdehyde content, and delayed the peak of catalase activity. The activity of ascorbic acid peroxidase was significantly higher than that of the yeast group. Both compound preservative and M. pulcherrima can play a certain role in preservation of dragon fruit. Among them, the overall preservation effect of the compound preservative is better, which can better maintain the commercial value of dragon fruit.The effect of complex preservatives and Metschnikowia pulcherrima on the quality of dragon fruit was compared in order to provide a technical reference for the preservation of dragon fruit.

Key words： dragon fruit; compound preservation; Metschnikowia pulcherrima preservation; physiological and biochemical; enzyme activity

Cite this article

LI Xiaomei , HE Xuemei , LI Jing , WANG Yanhua , CHEN Yuxian , SUN Jian , LI Li . Effect of compound preservatives and Metschnikowia pulcherrima treatment on the quality of dragon fruit[J]. Food and Fermentation Industries, 2023 , 49(21) : 183 -189 . DOI: 10.13995/j.cnki.11-1802/ts.034867

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