摘要
为了延长番木瓜在贮运过程中的保鲜期,以番木瓜品种日升为试验材料,分别采用0μl/L、5μl/L、10μl/L、15μl/L和20μl/L的黄皮精油密闭熏蒸果实72 h,定期测定常温贮藏的番木瓜果实的外观和营养品质指标。结果显示,黄皮精油熏蒸处理对番木瓜果实采后具有明显的保鲜效果,其中10μl/L黄皮精油熏蒸处理能减少番木瓜果实失重率和硬度的下降,同时能维持可溶性固形物(TSS)和维生素C含量,抑制相对电导率的增加及丙二醛(MDA)含量的积累,提高超氧化物歧化酶(SOD)的活性,显著抑制番木瓜果实腐烂指数上升,延缓果实腐烂。因此,10μl/L的黄皮精油熏蒸处理番木瓜能维持果实较好的贮藏品质,延长果实的贮藏时间。
The objective of this study was to prolong the storage time of papaya fruits. The papaya fruits （ Carica pa-paya L.） were fumigated with Clausena lansium oil at differnent concentrations （0 μl/L, 5 μl/L, 10 μl/L, 15 μl/L and 20 μl/L） in a sealed container at 25 ℃, the appearance, nutritional quality and physiological changes of the fruits were monitored periodically. The C. lansium oil at 10μl/L concentration could decrease the weight loss rate, preserve hardness and maintain the content of vitamin C （ VC ） and total soluble solid （ TSS） . With the application of 10μl/L C. lansium oil, the activity of superoxide dismutase （ SOD） was increased, while the relative conductivity, papaya decay index and accu-mulation of malondialdehyde （ MDA） were inhibited. Therefore, papaya fumigated by essential oil at 10 μl/L could main-tain a better fruit quality and achieve a longer storage time.
出处
《江苏农业学报》
CSCD
北大核心
2017年第3期667-673,共7页
Jiangsu Journal of Agricultural Sciences
基金
海南省重点研发计划项目(ZDYF2016090)
关键词
番木瓜
黄皮精油
熏蒸
保鲜
papaya fruit
Clausena lansium oil
fumigation
fresh-keeping
