Kiwi fruit was treated with 0 (CK), 0.1, 0.2, 0.3, 0.4, 0.5 g/L Nisin solutions for 1 minute, and then stored at 3℃-4℃temperature. The effect of Nisin on storage quality of kiwi fruit was studied. The results showed that, comparing to the control , the treatment of 0.3 g/L Nisin had the best fresh-keeping quality, the rotten rate of fruits was 0, could reduce the weight loss rate, could maintain higher TSS content, titratable acid content and VC content of fruits in the late storage period, could keep good firmness of fruits for 12 days, and prolong the storage period of fruits.%以猕猴桃果实为试材,采用0(CK)、0.1、0.2、0.3、0.4、0.5 g/L的Nisin溶液浸泡果实1 min,在3℃~4℃下贮藏,研究Nisin对猕猴桃果实贮藏品质的影响.试验结果表明,经过12 d的贮藏,与对照相比,0.3 g/L Nisin溶液处理效果最好,腐烂率为零,而且显著降低果实失重率,有效抑制果实贮藏后期可溶性固形物、可滴定酸和VC量下降,保持果实较好的硬度,从而延缓了果实的衰老.
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