摘要
以＂纽荷尔＂赣南脐橙（Citrus reticulata Osbeck.cv.Newhall）为实验对象,研究肉桂乙醇提取物对赣南脐橙果实在冷藏（6±1）℃条件下的保鲜效果。结果表明：与对照相比,贮藏中后期（贮藏50-100 d）肉桂提取物处理显著降低了果实的腐烂率和失重率（p〈0.05）,延缓果实可溶性固形物（TSS）、可滴定酸（TA）和维生素C（Vitamin C,VC）、总糖含量的降解,保持果实良好的营养品质和风味。另外,肉桂提取物处理可以抑制果实的呼吸强度和丙二醛（MDA）含量的积累,肉桂提取物处理能保持果实较高的超氧化物岐化酶（Superoxide dismutase,SOD）、过氧化物酶（Peroxidase,POD）和多酚氧化酶（Polyphenol oxidase,PPO）活性,贮藏中后期较显著延缓抗氧化酶活性的降低。肉桂乙醇提取物对赣南脐橙具有较好的保鲜效果,是一种有潜在开发利用价值的天然保鲜剂。
Effect of ethanol extractions of Cinnamomum cassia on fresh- keeping of ‘Newhall＇navel orange fruits were investigated during storage at（ 6 ± 1） ℃.The results showed that Cinnamomum cassia extractions significantly reduced decay rate and weight loss rate in comparison with the controlled group（P〈0.05）.At the same time,the extractions treatment could effectively maintain the quality and flavor of fruit,for it could significantly slow the decreasing of total soluble solids（ TSS）,titratable acid（ TA） and Vitamin C（ VC）,decrease respiration intensity and MDA contents during the middle- later storage（ 50 - 100 d）. Cinnamomum cassia extractions treatment was remarkable in maintaining the activities of superoxide dismutase（ SOD）,peroxidase（ POD） and polyphenol oxidase（ PPO） and it could delay the activities degradation of above- mentioned antioxidant enzyme at the middle- later period.Cinnamomum cassia extractions can play a good role in the fresh- keeping of navel orange fruits and may be a potential natural preservative.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第17期317-321,共5页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31460533)
江西省教育厅科技落地计划项目(111)
"十二五"国家科技支撑计划项目(2012BAD38B03)
江西省教育厅科技项目(GJJ-14287)
江西省博士后科研择优资助项目(2013KY31)
留学人员科技活动项目(人社厅函[2013]277号)
中国博士后科学基金第54批面上项目(2013M541870)资助
关键词
脐橙
肉桂
采后生理
保鲜
navel orange
Cinnamomum cassia
postharvest physiology
fresh-keeping
