纳他霉素处理对电商物流过程中葡萄品质的影响

doi:10.3969/j.issn.1004-1524.2021.05.17

浙江农业学报 ›› 2021, Vol. 33 ›› Issue (5): 916-922.DOI: 10.3969/j.issn.1004-1524.2021.05.17

纳他霉素处理对电商物流过程中葡萄品质的影响

吴剑(), 王剑功, 褚伟雄^*()

嘉兴市农业科学研究院,浙江嘉兴314016

收稿日期:2020-06-29 出版日期:2021-05-25 发布日期:2021-05-25
通讯作者: 褚伟雄
作者简介:*褚伟雄,E-mail:282570368@qq.com
吴剑(1985—),男,浙江浦江人,硕士,高级工程师,研究方向为农产品加工与贮藏。E-mail:249191995@qq.com
基金资助:
浙江省基础公益研究计划项目(LGN19C200002)

Effect of natamycin treatment on grape quality in e-commerce logistics process

WU Jian(), WANG Jiangong, CHU Weixiong^*()

Jiaxing Academy of Agricultural Sciences, Jiaxing 314016, China

Received:2020-06-29 Online:2021-05-25 Published:2021-05-25
Contact: CHU Weixiong

摘要/Abstract

摘要：

为研究纳他霉素处理浓度以及处理方式对电商物流运输过程中葡萄品质的影响,以阳光玫瑰葡萄为研究对象,采用0.5、1.0 g·L^-1两组浓度分别使用浸泡和喷雾两种方式处理葡萄。结果显示,与对照组相比,不同浓度纳他霉素处理均有一定的保鲜效果,其中1.0 g·L^-1喷雾处理,葡萄的脱粒率仅为4.69%,腐烂率不足2%,可溶性固形物含量下降0.69百分点,总酸含量下降20.0%,呼吸强度为39.46 mg CO₂·kg^-1·h^-1,果实硬度为5.04 kg·cm^-2,可有效减少葡萄营养流失,保持葡萄外观和风味,使葡萄经过物流运输后仍然保持较高的商品价值。因此,使用纳他霉素应用于葡萄电商物流运输过程保鲜是完全可行的。

关键词: 葡萄, 电子商务, 纳他霉素, 保鲜品质

Abstract:

In order to study the effect of concentration and treatment method of namycin on the quality of grape in the process of logistics and transportation, the Shine-Muscat grape was selected as the material. Two groups of 0.5 and 1.0 g·L^-1 natamycin were used to treat grapes by two ways of soaking and spraying respectively.The results showed that compared with the control group, different concentrations of natamycin treatment had a certain freshness preservation effect. Among them, in the 1.0 g·L^-1 spray treatment, the threshing rate of grapes was only 4.69%, the decay rate was less than 2%, and the content of soluble solids decreased by 0.69 percentage points, total acid content decreased by 20.0%, respiratory intensity was 39.46 mg CO₂·kg^-1·h^-1, fruit hardness was 5.04 kg·cm^-2, which effectively reduced the nutrient loss of grapes, maintained the appearance and flavor of grapes, and made grapes still maintain a high commodity value after logistics transportion. Therefore, it is completely feasible to use natamycin for the preservation of grape e-commerce logistics.

Key words: grapes, e-commerce, natamycin, preservation quality

中图分类号:

S663.1

吴剑, 王剑功, 褚伟雄. 纳他霉素处理对电商物流过程中葡萄品质的影响[J]. 浙江农业学报, 2021, 33(5): 916-922.

WU Jian, WANG Jiangong, CHU Weixiong. Effect of natamycin treatment on grape quality in e-commerce logistics process[J]. Acta Agriculturae Zhejiangensis, 2021, 33(5): 916-922.

图/表 7

图1 不同处理对葡萄果实颜色的影响 CK,对照;T1,0.5 g·L-1浸泡处理;T2,1.0 g·L-1浸泡处理;T3,0.5 g·L-1喷雾处理;T4, 1.0 g·L-1喷雾处理。下同。

Fig.1 Effect of different treatments on grape fruit color CK, Control; T1, 0.5 g·L-1 soaking treatment; T2, 1.0 g·L-1 soaking treatment; T3, 0.5 g·L-1 spraying treatment; T4, 1.0 g·L-1 spraying treatment. The same as below.

图2 不同处理对葡萄果实失重率的影响

Fig.2 Effect of different treatments on weight loss rate of grape fruit

图3 不同处理对葡萄脱粒率、腐烂率的影响

Fig.3 Effects of different treatments on the threshing rate and rot rate of grape

图4 不同处理对葡萄果实营养物质含量的影响

Fig.4 Effects of different treatments on the nutrient content of grape fruit

图5 不同处理对葡萄果实硬度的影响

Fig.5 Effect of different treatments on grape fruit firmness

图6 不同处理对葡萄果实呼吸强度的影响

Fig.6 Effects of different treatments on the respiratory intensity of grape fruit

表1 不同处理对葡萄果实在贮藏过程中的鲜食品质的影响

Table 1 Effect of different treatments on the fresh quality of grape fruit in the process of transportation

处理 Treatment	模拟运输时间Simulated transportation time/d
处理 Treatment	0	2	4	6
CK	4.0	4.5	4.0	3.0
T1	4.0	4.0	4.5	3.8
T2	4.0	3.5	4.0	3.5
T3	4.0	4.2	4.0	3.5
T4	4.0	4.0	4.4	4.0

参考文献 19

[1]	李时珍. 本草纲目[M]. 北京: 人民卫生出版社, 1975.
[2]	国际葡萄与葡萄酒组织发布《世界葡萄品种分布报告》[J]. 中国食品学报, 2018,18(3):72.
	The world grape variety distribution report was released by International Grape and Wine Organization[J]. Journal of Chinese Institute of Food Science and Technology, 2018,18(3):72.(in Chinese)
[3]	张演义, 宋长年, 房经贵, 等. 鲜食葡萄品种资源果实性状分析及育种目标的制定[J]. 浙江农业学报, 2012,24(4):567-573.
	ZHANG Y Y, SONG C N, FANG J G, et al. Statistical analysis of some important fruit characters on table grape variety resources and setting of breeding goal[J]. Acta Agriculturae Zhejiangensis, 2012,24(4):567-573.(in Chinese with English abstract)
[4]	徐垚, 张哲, 董丽玮, 等. 贮藏过程中葡萄保鲜方法研究进展[J]. 冷藏技术, 2017,40(4):56-59.
	XU Y, ZHANG Z, DONG L W, et al. Research progress of preservation of grapes in store[J]. Journal of Refrigeration Technology, 2017,40(4):56-59.(in Chinese with English abstract)
[5]	张凯. 食品中纳他霉素使用注意事项的讨论[J]. 食品安全导刊, 2020(12):55.
	ZHANG K. Discussion on matters needing attention in the use of natamycin in food[J]. China Food Safety Magazine, 2020(12):55.(in Chinese)
[6]	常虹, 吴毓炜, 唐明, 等. 贡柑的复合涂膜保鲜效果研究[J]. 安徽农业科学, 2020,48(6):163-169.
	CHANG H, WU Y W, TANG M, et al. Preservation effects of compound coating on the tribute Citrus[J]. Journal of Anhui Agricultural Sciences, 2020,48(6):163-169.(in Chinese with English abstract)
[7]	曹森, 吉宁, 巴良杰, 等. 采前喷施不同保鲜剂对采后蓝莓贮藏品质的影响[J/OL]. 食品与机械:1-7.(2020-03-10)[2020-07-06]. https://kns.cnki.netkcmsdetail/detail.aspx?dbcode=CAPJ&dbname=CAPJLAST&filename=SPJX20200309001&v=p28InTYh5POytjHjWflOnOAouyMxtKP7%25mmd2BFjARIwuX3%25mmd2FH6vFVBSkuT%25mmd2FGgew84UEVp.
	CAO S, JI N, BA L J, et al. Effects of preharvest different preservation spraying on postharvest storage quality of blueberry[J/OL]. Food & Mechinary, (2020-03-10)[2020-07-06]. https://kns.cnki.netkcmsdetail/detail.aspx?dbcode=CAPJ&dbname=CAPJLAST&filename=SPJX20200309001&v=p28InTYh5POytjHjWflOnOAouyMxtKP7%25mmd2BFjARIwuX3%25mmd2FH6vFVBSkuT%25mmd2FGgew84UEVp.(in Chinese with English abstract)
[8]	梁美, 耿阳阳, 王纪辉, 等. 新型鲜核桃贮藏保鲜剂的研究进展[J]. 四川农业科技, 2020(1):52-54.
	LIANG M, GENG Y Y, WANG J H, et al. Research progress of new fresh walnut preservatives[J]. Sichuan Agricultural Science and Technology, 2020(1):52-54. (in Chinese)
[9]	倪世杰. 不同冷藏保鲜处理对甜樱桃贮藏防腐效果研究[D]. 泰安: 山东农业大学, 2018.
	NI S J. Effects of different cold storage and preservation on storage decay control of sweet cherry[D]. Tai’an: Shandong Agricultural University, 2018.(in Chinese with English abstract)
[10]	李鑫, 张鹏, 李江阔, 等. 1-甲基环丙烯、纳他霉素处理对富士苹果贮后货架品质和风味的影响[J]. 食品与发酵工业, 2016,42(9):241-250.
	LI X, ZHANG P, LI J K, et al. Effects of 1-MCP and natamycin on quality and flavor change in different Brix Fuji apple during ambient storage[J]. Food and Fermentation Industries, 2016,42(9):241-250.(in Chinese with English abstract)
[11]	中华人民共和国国家质量监督检验检疫总局, 中国国家标准化管理委员会. 中华人民共和国推荐性国家标准: 葡萄酒、果酒通用分析方法 GB/T 15038—2006[S]. 北京: 中国标准出版社, 2008.
[12]	韩雅姗. 食品化学实验指导[M]. 北京: 中国农业大学出版社, 1992.
[13]	HOLCROFT D M, KADER A A. Controlled atmosphere-induced changes in pH and organic acid metabolism may affect color of stored strawberry fruit[J]. Postharvest Biology and Technology, 1999,17(1):19-32. DOI URL
[14]	中华人民共和国国家质量监督检验检疫总局, 中国国家标准化管理委员会. 中华人民共和国推荐性国家标准: 食品中总酸的测定 GB/T 12456—2008[S]. 北京: 中国标准出版社, 2009.
[15]	张桂. 果蔬采后呼吸强度的测定方法[J]. 理化检验(化学分册), 2005,41(8):596-597.
	ZHANG G. Method of determination of respiration strength for vegetables and fruits after reaping[J]. Physical Testing and Chemical Analysis Part B (Chemical Analysis), 2005,41(8):596-597.(in Chinese)
[16]	姜爱丽, 胡文忠, 田密霞, 等. 纳他霉素在草莓保鲜中应用的研究[J]. 食品科学, 2007,28(12):515-520.
	JIANG A L, HU W Z, TIAN M X, et al. Study on utilization of natamycin in storage of strawberry fruit[J]. Food Science, 2007,28(12):515-520.(in Chinese with English abstract)
[17]	彭永彬, 李玉, 徐鹏程, 等. 葡萄果实硬度及影响硬度的主要因素[J]. 浙江农业学报, 2014,26(5):1227-1234.
	PENG Y B, LI Y, XU P C, et al. Grape fruit firmness and the main influencing factors[J]. Acta Agriculturae Zhejiangensis, 2014,26(5):1227-1234.(in Chinese with English abstract)
[18]	中华人民共和国国家卫生和计划生育委员会. 中华人民共和国国家标准: 食品安全国家标准食品添加剂使用标准 GB 2760—2014[S]. 北京: 中国标准出版社, 2015.
[19]	王建国. 纳他霉素对冬枣的保鲜效应及低温贮藏残留动态[D]. 泰安: 山东农业大学, 2007.
	WANG J G. Effect of natamycin on preservation of winter jujube and residue dynamics during low temperature storage[D]. Tai’an: Shandong Agricultural University, 2007.(in Chinese with English abstract)

纳他霉素处理对电商物流过程中葡萄品质的影响

Effect of natamycin treatment on grape quality in e-commerce logistics process

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

图/表 7

参考文献 19

相关文章 15

编辑推荐

Metrics

本文评价

[1]	崔鹏飞, 魏灵珠, 程建徽, 向江, 李明山, 吴江, . 不同砧木对天工翠玉葡萄生长和果实品质的影响[J]. 浙江农业学报, 2021, 33(1): 52-61.
[2]	葛金涛, 王江英, 赵文静, 邵小斌, 朱朋波, 汤雪燕, 孙明伟, 刘兴满. 魏可葡萄气生根发育的转录组分析[J]. 浙江农业学报, 2020, 32(9): 1645-1655.
[3]	孟司奇, 丁高蓝, 肖兴宁, 肖英平, 杨华, 汪雯. 巴氏杀菌乳中金黄色葡萄球菌的生长预测模型构建[J]. 浙江农业学报, 2020, 32(7): 1281-1288.
[4]	杨明霞, 连红娟, 王晓芳, 杜宜洋, 董志刚, 纪薇. 葡萄MPT基因家族鉴定与表达分析[J]. 浙江农业学报, 2020, 32(12): 2173-2185.
[5]	曹玥华, 魏灵珠, 沈碧薇, 程建徽, 向江, 吴江. 砧木对新郁葡萄生长和果实品质的影响[J]. 浙江农业学报, 2019, 31(6): 908-914.
[6]	韩国民, 刘茜, 唐美玲, 代玲敏. 外源褪黑素对NaCl胁迫下5BB葡萄叶片生理特性的影响[J]. 浙江农业学报, 2019, 31(4): 556-564.
[7]	陈洪强, 夏惠, 王进, 邓群仙, 梁东, 吕秀兰, 唐礼平. 葡萄STS基因家族的鉴定与表达分析[J]. 浙江农业学报, 2019, 31(3): 401-407.
[8]	康海婷, 凌丹燕, 吴志娟, 路梅, 宗宇, 郭卫东. 蓝莓枝干溃疡病病原鉴定及品种抗病性研究[J]. 浙江农业学报, 2019, 31(3): 436-443.
[9]	范铭, 向露, 刘哲, 陆胜民. 基于体外降糖活性的桑葚渣水提物的超声辅助工艺优化[J]. 浙江农业学报, 2019, 31(3): 480-486.
[10]	郑婷, 张克坤, 朱旭东, 管乐, 上官凌飞, 贾海锋, 房经贵. 葡萄伤流期树液流动变化研究[J]. 浙江农业学报, 2019, 31(2): 250-259.
[11]	商佳胤, 李凯, 王超霞, 集贤, 孙建军, 王丹, 苏宏, 田淑芬. 叶果比对巨峰葡萄修剪效率及叶片生理特性的影响[J]. 浙江农业学报, 2019, 31(11): 1855-1862.
[12]	张安世, 庞金城, 刘莹, 高登涛, 魏志峰. 基于iPBS标记的玫瑰香系葡萄遗传多样性分析与指纹图谱构建[J]. 浙江农业学报, 2019, 31(10): 1624-1631.
[13]	商佳胤, 李凯, 王超霞, 孙建军, 集贤, 王丹, 苏宏, 张晓磊, 田淑芬. 夏季修剪对巨玫瑰葡萄果实品质及6种芳香化合物的影响[J]. 浙江农业学报, 2019, 31(10): 1639-1646.
[14]	王宇, 李碧, 阳明贤, 左之才. 奶牛隐性乳房炎三种致病菌的多重PCR检测方法的建立[J]. 浙江农业学报, 2019, 31(1): 20-29.
[15]	章丽君, 章虎, 徐明飞, 林春绵, 吴慧珍, 徐杰, 钱鸣蓉. 葡萄酿制过程中5种杀菌剂的残留变化[J]. 浙江农业学报, 2019, 31(1): 149-154.