关键词: 甜樱桃, 保鲜, 苹果酸脱氢酶, 防腐剂, 氧化酶活性

Abstract: To determine the effect of different preservatives on the storage and oxidase activity of sweet cherry, sweet cherry (Prunus avium var. Summit) was treated by dipping into benziothiazolinone (1 000 mg·L-1), lysozyme (500 mg·L-1), lysozyme (500 mg·L-1)+NPS polysaccharide (5 000 mg·L-1) and water for 5 min, respectively. Nontreated sweet cherry was set as the control. Then all the sweet cherry was put into PE bag of 3 mm thick and kept at (-0.5±0.5)℃. The results showed that the dehydrogenase (MDH) activity in the benziothiazolinone treatment reached its highest peak at the 14th day, and the MDH activity in the treatments of lysozyme (500 mg·L-1), lysozyme (500 mg·L-1)+NPS polysaccharide (5 000 mg·L-1) and water started to increase at the 20th day. The POD activities of all the treatments decreased during the experiment. The PPO activities of all treatments increased to the highest peak at the 14th day, except for the water treatment which decreased consistently. The PPO activities of all treatments decreased after the 14th day and increased at the 21st day. The titratable acid contents of the preservatives treatments were higher than both water treatment and the control. There was no significant difference in soluble solid content among all the five treatments. The proportions of nonrotten sweet cherry of the preservatives treatments were higher than water treatment and the control.

Key words: sweet cherry, storage, malate dehydrogenase, preservative, oxidase activity