苦荞粗多糖涂膜处理对中国樱桃的保鲜效果

为延长中国樱桃采后保质期，探究苦荞粗多糖涂膜处理对中国樱桃的保鲜效果，本研究对新鲜中国樱桃采后用不同浓度的苦荞粗多糖进行涂膜处理，塑料包装盒包装置于4 ℃下贮藏6 d，测定贮藏期间樱桃的理化、微生物和感官指标来分析苦荞粗多糖可食涂膜对中国樱桃的保鲜作用。结果表明:苦荞多糖可食涂膜保鲜有效降低中国樱桃除采后果实失重率（<3%），贮藏第6 d可溶性固形物、可滴定酸度、维生素C和总酚含量维持在新鲜采收时的87%、60%、40%、44%以上；延缓果实硬度和颜色的劣变，抑制贮藏期间细菌、霉菌和酵母的增殖，菌落总数<7 lg CFU/g，霉菌和酵母总数<6.2 lg CFU/g；0.4%和0.8%的苦荞粗多糖对中国樱桃的保鲜效果与相同浓度的壳聚糖相当，保鲜期延长至4 d，而1.2%的苦荞粗多糖显著增加樱桃保鲜期至5 d。苦荞粗多糖涂膜处理可作为有效的方式用于中国樱桃的采后保鲜。

Preservation Effect of Tartary Buckwheat Crude Polysaccharide Coating on Chinese Cherry

In order to extend the shelf life of Chinese cherries after harvest and explored the preservation effect of tartary buckwheat crude polysaccharide coating on Chinese cherries, fresh Chinese cherries were coated with different concentrations of crude tartary buckwheat polysaccharides, and stored in plastic packaging boxes at 4 ℃ for 6 d in this study. The physical, chemical, microbiological and sensory indicators of cherries during storage were measured to analyze the fresh-keeping effect of crude polysaccharide edible coating on Chinese cherry. The results showed that tartary buckwheat crude polysaccharide edible film preservation effectively reduced the weight loss rate of Chinese cherries after harvesting (<3%), and the soluble solids, titratable acidity, vitamin C and total phenol contents were respectively maintained at 87%, 60%, 40% and 44% of the fresh harvest cherries on the 6th day of storage. Meanwhile, crude tartary buckwheat polysaccharides delayed the deterioration of fruit hardness and color, and inhibited proliferation of bacteria, mold, and yeast with the total number of colonies was <7 lg CFU/g, and the total number of molds and yeasts <6.2 lg CFU/g. The fresh-keeping effect of 0.4% and 0.8% tartary buckwheat crude polysaccharide on Chinese cherries was equivalent to the same concentration of chitosan, and the fresh-keeping period was extended to 4 days, while 1.2% tartary buckwheat crude polysaccharide significantly increased the fresh-keeping period of cherries to 5 d. Tartary buckwheat crude polysaccharide coating treatment can be used as an effective way to preserve the freshness of Chinese cherries after harvest.