Technology Optimization of Lysozyme's Fresh Maintaining Effect on Apple

Area of Science:

• Biochemistry
• Food Science
• Microbiology

Background:

• Lysozyme, an alkaline protein, degrades microbial cell walls.
• It has broad applications in medicine, food, and dairy industries.
• Lysozyme utilization offers significant economic advantages.

Purpose of the Study:

• To investigate the fresh-keeping effects of lysozyme on apples.
• To determine optimal parameters for lysozyme application in fruit preservation.

Main Methods:

• Apples were used as the test material.
• Key factors studied included lysozyme concentration, soaking time, modified temperature, and reaction time.
• Weight loss ratio and reducing sugar content were measured as indicators of preservation.

Main Results:

• The optimal conditions for fresh-keeping were identified as: 0.5 g/L lysozyme concentration, 2 min soaking time, 65 °C modified temperature, and 4 days reaction time.
• Under these conditions, the reducing sugar content was 2.043%.
• The minimum weight loss ratio was achieved with these parameters.

Conclusions:

• Lysozyme demonstrates significant potential as a natural preservative for apples.
• Optimized application parameters enhance lysozyme's efficacy in extending fruit shelf life.
• This study provides valuable insights for the industrial application of lysozyme in fruit preservation.