| 荔枝果实复合保鲜剂的筛选及其常温保鲜效果的研究 |
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| 引用本文： | 刘佩,韩冬梅,莫蔼妍,武惠桃,罗焘,郭晓萌,吴振先.荔枝果实复合保鲜剂的筛选及其常温保鲜效果的研究[J].热带作物学报,2020,41(1):175-183. |
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| 作者姓名： | 刘佩 韩冬梅 莫蔼妍 武惠桃 罗焘 郭晓萌 吴振先 |
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| 作者单位： | 1. 华南农业大学园艺学院/广东省果蔬保鲜重点实验室/南方园艺产品保鲜教育部工程研究中心,广东广州 5106422. 广东省农业科学院果树研究所/农业农村部南亚热带果树生物学与遗传资源利用重点实验室,广东广州 5106403. 广东省荔枝工程技术中心,广东广州 510642 |
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| 基金项目： | 国家荔枝龙眼产业技术体系项目(No.CARS-32-15);广东省扬帆计划团队项目(No.2014YT02H013);广东省普通高校国际暨港澳台合作创新平台及国际合作重大项目(No.2015KGJHZ016) |
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| 摘 要： | 为了筛选出有利于荔枝贮藏的复合保鲜剂,以‘井岗红糯’荔枝果实为试验材料,通过正交试验研究了不同浓度的油菜素内酯（brassinolide, BL）和曲酸（kojic acid, KA）配比对采后荔枝果实的保鲜效果。结果表明,在25 ℃贮藏条件下,对荔枝果实的最佳保鲜配方为：油菜素内酯40 μmol/L、曲酸35 mmol/L,浸泡时间为3 min,该复合保鲜剂配方能较好地抑制荔枝果实褐变和腐烂,降低果皮相对电导率、果皮pH和果皮丙二醛（malonaldehyde, MDA）含量,延缓果肉总可溶性固形物（total soluble solids, TSS）和维生素C（vitamin C, VC）含量的下降,维持较高的果皮色度L *值、a *值、C *值和花色苷含量,抑制了多酚氧化酶（polyphenol oxidase, PPO）、过氧化物酶（peroxidase, POD）及漆酶（laccase, Lac）的活性。
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| 关 键 词： | 荔枝果实 复合保鲜剂 油菜素内酯 曲酸 褐变 贮藏 |
| 收稿时间： | 2019-04-09 |
Screening of Complex Preservative and Its Preservation Effect on Litchi Fruits at Room Temperature |
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| LIU Pei,HAN Dongmei,MO Aiyan,WU Huitao,LUO Tao,GUO Xiaomeng,WU Zhenxian.Screening of Complex Preservative and Its Preservation Effect on Litchi Fruits at Room Temperature[J].Chinese Journal of Tropical Crops,2020,41(1):175-183. |
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| Authors: | LIU Pei HAN Dongmei MO Aiyan WU Huitao LUO Tao GUO Xiaomeng WU Zhenxian |
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| Institution: | (College of Horticulture,South China Agricultural University/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China,Ministry of Education,Guangzhou,Guangdong 510642,China;Institute of Fruit Tree Research,Guangdong Academy of Agricultural Sciences/Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization,Ministry of Agriculture and Rural Affairs,Guangzhou,Guangdong 510640,China;Guangdong Litchi Engineering Research Center,Guangzhou,Guangdong 510642,China) |
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| Abstract: | In order to screen out the compound preservative formula for litchi fruits storage,the effects of different concentrations of brassinolide(BL)and kojic acid(KA)on the preservation of‘Jingganghongnuo’litchi fruits were studied by an orthogonal test.The results showed that the optimum formula of preservative was 40μmol/L brassinolide,35 mmol/L kojic acid and soaking 3 min at 25℃.The selected preservative formula could inhibit the browning and decay of litchi fruits,reduce the relative conductivity,pH value and malondialdehyde(MDA)content of the pericarp,delay the decrease of total soluble solids(TSS)and vitamin C(VC)content in the pulp,maintain higher L*value,a*value,C*value and anthocyanin content in the pericarp,and inhibit the activities of polyphenol oxidase(PPO),peroxidase(POD)and laccase(Lac). |
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| Keywords: | litchi complex preservative brassinolide kojic acid browning storage |
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