| 曹森,雷霁卿,马超,巴良杰,吉宁,崔世江,龙扬,王瑞.不同生物保鲜剂对贵长猕猴桃货架期品质变化的影响[J].中国南方果树,2020,49(6): |
| 不同生物保鲜剂对贵长猕猴桃货架期品质变化的影响 |
| Quality changes in shelf-life of “Gui Chang” Kiwifruit after different Bio-preservatives |
| 投稿时间：2020-01-18 修订日期：2020-03-01 |
| DOI： |
| 中文关键词: 猕猴桃,生物保鲜剂,货架期,品质 |
| 英文关键词:kiwifruit biological preservative shelf life quality |
| 基金项目:贵阳市科技计划(筑科合同[2019] 5-2 号)；贵阳市科技计划(筑科合同[2019] 11-7 号) |
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| 中文摘要: |
| 以贵长猕猴桃为试验材料,采后通过3种不同的处理(800 mg.L-1纳他霉素,1000 mg.L-1ε-聚赖氨酸,800 mg.L-1壳聚糖)及对照研究果实货架期品质变化。结果表明：生物保鲜剂均能够延缓果实的后熟衰老,保持果实的货架期品质。其中纳他霉素处理能够更好地抑制果实的腐烂率上升,保持果实较好地硬度、固酸比、VC含量、还原糖含量,推迟果实的呼吸强度和乙烯生成速率的上升,维持果实SOD 活性、APX 活性、POD 活性和 LOX 活性。因此,采后用纳他霉素来处理猕猴桃对维持果实货架期品质的效果较好。 |
| 英文摘要: |
| The quality of Kiwifruit during shelf life was studied by three different treatments (800 mg · L-1 natamycin, 1000 mg · L-1 ε - polylysine, 800 mg · L-1 chitosan) and control. The results showed that the biological preservatives could delay the ripening and senescence of the fruits and keep the shelf life quality of the fruits. comparing comprehensively, natamycin treatment can better inhibit the increase of fruit decay rate, keep fruit firmness, ratio of sugar to acid, VC content, reducing sugar content, delay the increase of fruit respiration and ethylene production rate, and maintain SOD activity, APX activity, POD activity and LOX activity. Therefore, the effect of natamycin on Kiwifruit shelf life quality is better. |
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