| 丁香和石菖蒲提取物对采后芒果贮藏品质的影响 |
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| 引用本文： | 弓德强,何衍彪,张鲁斌,王松标,詹儒林,谢江辉.丁香和石菖蒲提取物对采后芒果贮藏品质的影响[J].中国农学通报,2010,26(2):267-271. |
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| 作者姓名： | 弓德强 何衍彪 张鲁斌 王松标 詹儒林 谢江辉 |
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| 作者单位： | 中国热带农业科学院南亚热带作物研究所,广东湛江,524091 |
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| 基金项目： | 农业科技成果转化资金项目"芒果安全高效标准化生产技术的示范与推广"，中国热带农业科学院基金项目"天然植物型保鲜剂对芒果保鲜效应与生理机制研究"，中央级公益性科研院所基本科研业务费专项资金(中国热带农业科学院南亚热带作物研究所)资助项目"芒果果实贮运保鲜关键技术研究" |
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| 摘 要： | 以"台农1号"芒果(Mangifera indica L.cv.Tainung No.1)为材料,研究了丁香和石菖蒲丙酮提取物处理对芒果在常温(28~30℃)贮藏条件下果实品质的影响。结果表明:与对照相比,丁香提取物处理显著降低了果实的失重率和病果率,延缓了果皮颜色的转黄,保持较高的果实硬度,能够显著延缓芒果VC含量的降解和TSS含量的积累,维持芒果果实较高的品质和风味。在降低果实的病果率,延缓果皮颜色的转黄方面,石菖蒲提取物处理作用比较显著,但显著促进了芒果果实的软化,VC含量的降解和TSS含量的积累,降低芒果果实的品质和风味。从综合保鲜效果来看,丁香提取物要优于石菖蒲提取物。
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| 关 键 词： | 营养特性 营养特性 营养诊断 研究进展 咖啡 |
| 收稿时间： | 2009-10-20 |
| 修稿时间： | 2009-11-15 |
Effects of Extracts from Clove and Acorus gramineus on Quality in Mango Fruit |
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| Gong Deqiang,He Yanbiao,Zhang Lubin,Wang Songbiao,Zhan Rulin,Xie Jianghui.Effects of Extracts from Clove and Acorus gramineus on Quality in Mango Fruit[J].Chinese Agricultural Science Bulletin,2010,26(2):267-271. |
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| Authors: | Gong Deqiang He Yanbiao Zhang Lubin Wang Songbiao Zhan Rulin Xie Jianghui |
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| Institution: | Gong Deqiang,He Yanbiao,Zhang Lubin,Wang Songbiao,Zhan Rulin,Xie Jianghui(South Subtropical Crops Research Institute,CATAS,Zhanjiang Guangdong 524091) |
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| Abstract: | The effects of extracts from clove and acorus gramineus on postharvest quality of ＇Tainung No.1＇ mango fruits were investigated during storage at ambient temperature（28-30℃）.The results indicated that clove extracts significantly reduced the fruit weight loss and decay index,delayed yellowing of pericarp,maintained higher fruit firmness,compared to control..At the same time,clove extract was effective in maintaining fruit quality and flavor,as it significantly slowed the degradation of vitamin C（Vc） and the accumulation of total soluble solids（TSS）.Extract from acorus gramineus was more remarkable in reducing the fruit decay index and delaying yellowing of pericarp,however,it significantly accelerated the ripening process,the degradation of Vc and the accumulation of TSS,consequently reduced fruit quality and flavor of mango fruits.In conclusion,the effect of extract from clove was better than acorus gramineus. |
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| Keywords: | mango clove Acorus gramineus extract postharvest storage quality |
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