纳他霉素纳米粒子对软枣弼猴桃的保鲜效果研究

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中图分类号：S663.4 文献标志码：A 文章编号：1008-1038（2025）10-0007-07

DOI： 10.19590/j.cnki.1008-1038.2025.10.002

Preservation Effectof Natamycin Nanoparticles on Actinidia arguta Kiwifruit

YANG Lu，WU Rui， JIAO Yuren， GONGHansheng，ZHANG Aidi* （Collegeof Food Engineering，LudongUniversity，Yantai 264O25， China）

Abstract： Fungal infection was the maincause of fruit decay，which in turn led to significant economic losses during the postharvest storage of Actinidia arguta kiwifruit.In order to reduce postharvest losses，prolong storage life，natamycin nanoparticles were prepared byantisolvent method，and the efects of 1OO mg/L，300 mg/L and 500mg/L concentrations on the firmness，ethylene release，soluble solid content， titratable acid content，and sensory evaluation of kiwifruit were studied.The results indicated that at the endof storage，the postharvest kiwifruit treated with 300mg/L natamycin nanoparticles had a slower decrease in firmness，with a firmness of 1.33N，which was 3.O8 times that of the control group.This treatment also inhibited ethylene biosynthesisand resulted in a high sensory evaluation score of 7 for overall preference.Consequently，it delayed the decay process caused by fungal infection.This study provided a new method and strategy for the postharvest preservation of Actinidia arguta kiwifruit.

Keywords：Natamycin;nanoparticles;Actinidiaarguta;postharvestpreservation

软枣猕猴桃（Actinidiaarguta）别名软枣子、奇异莓等，是猕猴桃科、猕猴桃属的大型落叶藤本植物。（剩余9678字）