| 高阳,陈楚英,陈明,陈玉环,陈金印,万春鹏.桂枝提取液复合涂膜对南丰蜜桔冷藏效果的影响[J].中国南方果树,2015,44(6): |
| 桂枝提取液复合涂膜对南丰蜜桔冷藏效果的影响 |
| Effects of carboxymethyl cellulose coating enriched with Ramulus cinnamomi for cold-stored Nanfeng mandarin preservation |
| 投稿时间：2015-09-06 修订日期：2015-11-21 |
| DOI： |
| 中文关键词: 桂枝 复合涂膜 南丰蜜桔 冷藏保鲜 羧甲基纤维素 |
| 英文关键词:Ramulus cinnamomi Complex coating Nanfeng mandarin Cold storage carboxymethyl cellulose |
| 基金项目:“十二五”国家科技支撑计划项目（2012BAD38B03），国家自然科学基金项目(31460533) |
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| 中文摘要: |
| 摘要：为了开发南丰蜜桔的保鲜新技术，以‘97-1’南丰蜜桔为试验材料，研究了桂枝提取液与羧甲基纤维素（CMC）、蔗糖酯、柠檬酸及丙酸钙制成可食性复合涂膜对南丰蜜桔在冷藏（5± 1℃）条件下保鲜效果的影响。研究结果表明：桂枝复合涂膜处理能显著降低南丰蜜桔果实采后腐烂和水分损失，延缓果实可溶性固形物、抗坏血酸、可滴定酸和总糖含量的下降，在贮藏第90天时复合涂膜和对照的腐烂率分别为5%和10.44%，失重率分别为4.69%和6.24%，复合涂膜和对照的可溶性固形物、可滴定酸、抗坏血酸和总糖分别为16.90%和15.63%、1.15%和0.96%、27.83mg/100g和26.55mg/100g及14.09%和11.97%；桂枝复合涂膜处理还能保持较高超氧化物歧化酶（SOD）、过氧化物酶（POD）的活性，抑制丙二醛（MDA）的生成从而延缓果实衰老。与CMC涂膜处理相比，桂枝复合涂膜可以显著降低南丰蜜桔果实的腐烂率，对果实品质无显著性影响，在贮藏后期能提高苯丙氨酸解氨酶（PAL）的活性，说明了桂枝提取液复合涂膜用于南丰蜜桔的保鲜切实可行。 |
| 英文摘要: |
| To develop new preservative technology of Nanfeng mandarin, the effects of edible complex coating (Ramulus cinnamomi, carboxymethyl cellulose, citric acid，sucrose ester and calcium propionate) on postharvest fruit quality were evaluated during cold storage (5± 1℃). The results suggested that the complex coating could significantly decrease decay rate and weight loss rate compared with the uncoated fruits，in 90 day of the storage decrease decay rate of the complex coating ,and CK were 5% and 10.44%, weightlessness rate were 4.69% and 6.24% the composite coating and contrast of the soluble solids, titratable acid, ascorbic acid and total sugar were 16.90% and 15.63% respectively, 1.15% and 0.96%, and 26.55 mg, 27.83 mg / 100 g / 100 g and 14.09% and 11.97%; Furthermore, it could also decrease MDA content and maintain higher contents of total soluble solids, titratable acids and vitamin C and tatol sugar. The compound coating could effectively enhance the activities of superoxide dismutase (SOD) and peroxidase (POD) as well. Compared with CMC coating, the complex coating could reduce the decay rate significantly with no risk to fruit quality. Meanwhile, it could increase the activities of phenylalnine ammonialyase (PAL). The edible complex coating with Ramulus cinnamomi extracts provided feasibility for cold-stored Nanfeng mandarin preservation. |
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