| 梁清志,弓德强,黄光平,李雄辉,王晓,朱世江.丁香和肉桂提取物处理对芒果采后品质及生理特性的影响[J].中国南方果树,2015,44(4): |
| 丁香和肉桂提取物处理对芒果采后品质及生理特性的影响 |
| Effects of extracts from clove and cortex cinnamomi on postharvest quality and physiology in mango fruit |
| 投稿时间：2014-12-11 修订日期：2014-12-19 |
| DOI： |
| 中文关键词: 芒果 丁香 肉桂 提取物 品质 采后生理 |
| 英文关键词:mango clove cortex cinnamomi extract quality postharvest physiology |
| 基金项目:国家自然科学基金项目（面上项目，重点项目，重大项目） |
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| 中文摘要: |
| 以‘台农1号’芒果为材料，研究了丁香和肉桂乙醇提取物处理对芒果在常温（22~25℃）贮藏条件下果实采后品质及生理特性的影响。结果表明，与对照相比，丁香和肉桂提取物处理均显著降低了芒果果实的病情指数，提高了商品果率，并且在一定程度上保持了果实品质，延长货架寿命，其中丁香提取物的防腐保鲜效果优于肉桂。同时，丁香和肉桂提取物处理显著提高了贮藏期间芒果果实的过氧化物酶（POD）和β-1,3-葡聚糖酶（GLU）防御酶活性及H2O2含量，抑制了了丙二醛（MDA）含量的积累，降低了膜脂过氧化程度。 |
| 英文摘要: |
| The effects of ethanol extracts from clove and cortex cinnamomi on postharvest quality and physiology in mango（Mangifera indica L. cv. Tainong No.1）fruits were investigated during storage at ambient temperature (22~25℃). The results indicated that the extracts from clove and cortex cinnamomi reduced significantly the the disease index, enhanced the commodity fruit rate of mango fruits comparing to the control. And to some extent, the extracts maintained fruit quality and extended shelf-life. Of the two, the preservation effect of the extract from clove was better than cortex cinnamomi. Meanwhile, the extracts also enhanced the activities of defense enzymes , including peroxidase (POD) and β-1,3-glucanase (GLU), increased the contents of hydrogen peroxide (H2O2), inhibited the accumulation of malondialdehyde (MDA) and reduced membrane-lipid peroxidation in the fruits during storage. |
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