| 王倩,陈迪新,张洋,杨英军,詹栩,李宜航.蜡梅提取物对玉露香梨的鲜切保鲜效果[J].中国南方果树,2023,52(6): |
| 蜡梅提取物对玉露香梨的鲜切保鲜效果 |
| Effect of wintersweet extract on fresh cut and fresh preservation of Yuluxiang pear |
| 投稿时间：2023-02-24 修订日期：2023-05-11 |
| DOI：10.13938/j.issn.1007-1431.20230077 |
| 中文关键词: 蜡梅提取物，鲜切，玉露香梨，保鲜 |
| 英文关键词:wintersweet extract, fresh-cut, Yuluxiang pear, fresh keeping |
| 基金项目: |
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| 中文摘要: |
| 为了研究蜡梅提取物对鲜切玉露香梨保鲜效果的影响。分别将鲜切玉露香梨浸泡在蒸馏水、0.3、0.5、0.7和0.9 mg/mL的蜡梅提取物中5 min,取出沥干后放入保鲜袋中,每隔两天测其生理生化指标。结果表明：与对照组相比,蜡梅提取物处理均能抑制果实失水,保持果实原有色泽,减缓果实褐变上升的速度；提高了果实清除DPPH自由基的能力；维持了果实的硬度；减缓了总酚含量的下降,降低PPO的酶活性；同时抑制了微生物的增长。另外,在研究的4种不同浓度的蜡梅提取物中,0.7 mg/mL蜡梅提取物的保鲜效果最为明显,其次是0.9 mg/mL蜡梅提取物处理组,0.3、0.5 mg/mL蜡梅提取物的保鲜效果不明显。 |
| 英文摘要: |
| In order to study the effect of wintersweet extract on fresh-cut Yuluxiang pear. Immerse the fresh-cut Yuluxiang pear in distilled water, 0.3, 0.5, 0.7 and 0.9 mg/mL of wax plum extract for 5 minutes, take it out and drain it into a fresh-keeping bag, and measure its physiological and biochemical indexes every two days. The results showed that compared with the control group, wintersweet extraction treatment could inhibit fruit water loss, maintain the original color of fruit, and slow down the rising speed of fruit browning; Improve the ability of fruit to scavenge DPPH free radicals; Maintain fruit firmness; It slows down the decline of total phenol content and reduces the enzyme activity of PPO; At the same time, inhibit the growth of microorganisms. In addition, among the four different concentrations of wintersweet extract studied, 0.7 mg/mL wintersweet extract had the most obvious fresh-keeping effect, followed by 0.9 mg/mL wintersweet extract treatment group, and 0.3 and 0.5 mg/mL wintersweet extract had no obvious fresh-keeping effect. |
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