| 张福平,陈蔚辉,叶小萍,谢晓玲,郑楚萍,许梓璇.阴香叶乙醇提取物对番石榴耐藏性的影响[J].中国南方果树,2017,46(4): |
| 阴香叶乙醇提取物对番石榴耐藏性的影响 |
| Effects of ethanol extract of Cinnamomum burmannii leaves on the storage property of guava |
| 投稿时间：2016-08-03 修订日期：2016-10-31 |
| DOI： |
| 中文关键词: 番石榴 阴香叶乙醇提取物 生理指标 |
| 英文关键词:Psidium guajava ethanol extract of Cinnamomum burmannii leaves physiology |
| 基金项目:广东省科技计划项目（2014A070713040）、广东省普通高校工程技术开发中心项目"粤东食品加工与安全控制工程技术开发中心"（GCZX-A1415） |
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| 摘要点击次数: 2009 |
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| 中文摘要: |
| 以珍珠番石榴为试验材料，研究阴香叶乙醇提取物处理对番石榴耐藏性的影响，为番石榴保鲜技术提供参考。分别用不同浓度的阴香叶乙醇提取物处理番石榴果实10min，晾干后置于室温（5~15℃，相对湿度70~85%）条件下存放，贮藏期间每6 d测定1次番石榴果实的好果率、失重率及生理指标。结果表明：阴香叶乙醇提取物不仅能减缓番石榴果实水分散失，还有效抑制番石榴果实的过氧化物酶（POD）活性、呼吸强度和质膜相对透性，减缓苯丙氨酸酶（PAL）活性的下降，有利于延长果实的贮藏期限；以20%阴香叶乙醇提取物处理10min的保鲜效果为佳，贮藏24 d后，番石榴好果率仍达84.21%，贮藏时间比对照组延长了6 d。阴香叶乙醇提取物处理番石榴果实的保鲜效果良好。 |
| 英文摘要: |
| Using Zhenzhu Psidium guajava as experiment material, the effects of ethanol extract of Cinnamomum burmannii leaves on the storage property of Psidium guajava fruits was studied in order to provide reference for its fresh-keeping technique. During postharvest storage at ambient temperature (5~15℃, average relative humidity 70~85%), the good fruit rate, weight loss rate and physiological index of Psidium guajava fruits was determined 1 times every 6 days, which was treated with different concentration of ethanol extract of Cinnamomum burmannii leaves for 10 min. The results showed that the total moisture of Psidium guajava was well maintained with ethanol extract of Cinnamomum burmannii leaves, simutaneously, the Peroxidase (POD) activities, respiratory intensity and cell membrane permeability of Psidium guajava fruit were restrained significantly, slowed down the decrease of phenylalanine enzyme activity in the meantime, which were propitious to prolonging the storage longevity of Psidium guajava fruit. After 24 days storage, the good fruit rate of the ethanol extract of Cinnamomum burmannii leaves at concentration of 20% treatment for 10 min reached to 84.21%, and the storage longevity prolonged 6 days than that of the control, it was the best preservation. Ethanol extract of Cinnamomum burmannii leaves on the Psidium guajava fruits gained a good fresh preservation effect. |
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