Study on preservation of litchi and stability of crude extracts of antimicrobial peptide F1

To study on the activity stability of crude extracts of antimicrobial peptide F1 and investigate the effects of it on the preservation of litchi fruits. After litchi fruits were treated with the 0.05% crude extracts of antimicrobial peptide F1,0.1% crude extracts of antimicrobial peptide F1 and 0.05% Sportak,they were kept fresh at( 25 ± 3) ℃and( 4 ± 1) ℃. Beside,litchi fruits storaged test at( 4 ± 1) ℃ add the composite liquid group( crude extracts of antimicrobial peptide F1,sportak ratio was 1 ∶ 1,the final concentration was 0.025%). The healthy rate,browning index,pulp firmness,soluble solid content,reducing sugar content,vitamin C content of litchi were measured at regular intervals.The results showed that crude extracts of antimicrobial peptide F1 could be stored a long time,freeze- thaw resistance,security and it had a certain resistance to metal ions.Besides,compared with the control,crude extracts of antimicrobial peptide F1 treatments could effectively preserve litchi fruits,inhibite pericarp browning and flesh softening during storage.Moreover,crude extracts of antimicrobial peptide F1 treatments could dramatically decrease the nutrient consumption of soluble solids,reducing sugar and vitamin C. It could be concluded that crude extracts of antimicrobial peptide F1 treatments could improve storability of litchi fruits at( 25 ±3) ℃ and( 4 ± 1) ℃.In addition,the preservation of the mixture of crude extracts of antimicrobial peptide F1 and Sportak was stronger than single preservative.The compounds treatments could significantly preserve litchi fruits,and health fruit rate was 71.43% at( 4 ± 1) ℃ for 21 days.