CAJ | 학술논문

为了研究溶菌酶和乳酸链球菌素（Nisin)对草莓（Fragaria ananassa Duch.)的低温保鲜效果，使用不同浓度的溶菌酶与Nisin复配液对草莓进行保鲜处理，贮藏于4℃，对贮藏期间草莓的烂果率、失重率、维生素C含量、还原糖含量、总酸含量进行测定。结果表明，0.01%溶菌酶与0.10%Nisin复配保鲜液对草莓保鲜效果最好，贮藏前5 d无烂果。贮藏第五天草莓失重率为8.24%；维生素C含量为109.0 mg/100 g，下降13.6%；还原糖含量为7.21 g/100 g，上升14.3%；总酸含量为6.21 g/kg，下降43.1%。
위료연구용균매화유산련구균소（Nisin)대초매（Fragaria ananassa Duch.)적저온보선효과，사용불동농도적용균매여Nisin복배액대초매진행보선처리，저장우4℃，대저장기간초매적란과솔、실중솔、유생소C함량、환원당함량、총산함량진행측정。결과표명，0.01%용균매여0.10%Nisin복배보선액대초매보선효과최호，저장전5 d무란과。저장제오천초매실중솔위8.24%；유생소C함량위109.0 mg/100 g，하강13.6%；환원당함량위7.21 g/100 g，상승14.3%；총산함량위6.21 g/kg，하강43.1%。
The effects of lysozyme and nisin on the cold preservation of strawberry was studied through detecting decay inci-dence, weightlessness incidence, Vitamin C content, reducing sugar content, total acid content in the preserved strawberry treated with different concentrations of lysozyme and nisin blends at 4 ℃, The results showed that 0.01% Lysozyme and 0.10% Nisin blends had best preservation effect for strawberry. There was no rotten fruit during first 5 days of preservation. At the fifth day, the strawberry’s weightlessness rate was 8.24%. Vitamin C content was 109.0 mg/100g with decrease of 13.6%. The reducing sugar content was 7.21 g/100g with increase of 14.3%. The total acid content was 6.21 g/kg with decrease of 43.1%.