Martínez-Castellanos Gustavo, Shirai Keiko, Pelayo-Zaldívar Clara, Pérez-Flores Laura J, Sepúlveda-Sánchez José D
Departamento de Biotecnología, Laboratorio de Biopolímeros, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco No. 186, Col. Vicentina, C.P. 09340, Mexico.
Food Microbiol. 2009 Jun;26(4):444-9. doi: 10.1016/j.fm.2009.02.003. Epub 2009 Feb 27.
The effects of Lactobacillus plantarum alone or in combination with chitosan were evaluated on quality and color retention in rambutan fruits (Nephelium lappaceum) stored at 25 degrees C and 10 degrees C with 75+/-2.5% of relative humidity for 10 and 15 days, respectively. The development of the microorganisms was evidenced by viability analyses and lactic acid production. The application of L. plantarum significantly improved color retention (a* and L*), and reduced weight losses. The lactobacilli, alone or in combination with chitosan, preserved fruit quality characteristics such as firmness, total soluble solids and titratable acidity. The lactobacilli application on rambutan pericarp produced acidification of pericarp and avoided the browning; thereby desiccation was prevented due to biofilm formation.
分别在25℃和10℃、相对湿度75±2.5%的条件下，对单独使用植物乳杆菌或其与壳聚糖联用处理红毛丹（Nephelium lappaceum）果实10天和15天的品质和颜色保持效果进行了评估。通过活力分析和乳酸生成证明了微生物的生长情况。植物乳杆菌的应用显著改善了颜色保持效果（a和L），并减少了重量损失。单独或与壳聚糖联用的乳杆菌能保持果实的品质特性，如硬度、总可溶性固形物和可滴定酸度。在红毛丹果皮上应用乳杆菌可使果皮酸化并避免褐变；从而由于生物膜的形成防止了干燥。
