摘要
为了开发天然柑橘类果实保鲜剂,研究了竹醋液和壳聚糖对采后椪柑的主要致病菌-指状青霉菌的抑制作用,以及对贮藏期椪柑采后生理的影响。结果显示:竹醋液和壳聚糖对指状青霉菌均有抑制作用,最小抑菌浓度为竹醋液1.5%、壳聚糖0.8%。在椪柑采后贮藏中,用竹醋液、壳聚糖以及二者复合物分别处理果实,以清水处理为对照,通过测定椪柑采后生理生化指标来考察竹醋液壳聚糖复合涂膜对椪柑的保鲜效果。结果表明:与对照相比,各个处理都能够降低采后椪柑的病果率、失重率和丙二醛含量,延缓可溶性固形物、可滴定酸以及Vc含量的下降,以及诱导过氧化物酶活性上升。其中竹醋液壳聚糖复合涂膜效果优于二者单独使用。
The aim of this research was to develop the natural preservative for Citrus fruit.The inhibitory effect of the bamboo vinegar and chitosan on Penicillium digitatum,and their effects on the postharvest physiology of Citrus reticulata cv.Ponkan fruit were studied.The results showed that Penicillium digitatum were inhibited effectively in the presence of bamboo vinegar and chitosan,and the MIC for bamboo vinegar and chitosan were 1.5%and 0.8%,respectively.The Citrus reticulata cv.Ponkan fruit was used as material,and treatments of bamboo vinegar,chitosan,their complex coating and the control(water)were conducted to study the preservation effects by measuring the fruit quality and related physiological and biochemical indexes.The results showed that,compared to the control,the other treatments had significant effects on the preservation and quality maintenance of the Citrus fruit.The fruit infection rate,weight loss rate,and malonaldehyde content were reduced.The decrease of soluble solid,titratable acid and Vc content were delayed,and the activity of peroxidase(POD)was induced.Among these 3 treatments,the effect of the complex coating reached the best.
作者
陈艺
黎琴
吴亚倩
刘红
胡尚连
赵博
CHEN Yi;LI Qin;WU Ya-qian;LIU Hong;HU Shang-lian;ZHAO Bo(School of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621010,Sichuan,China)
出处
《竹子学报》
2019年第1期46-51,共6页
Journal of Bamboo Research
基金
国家级大学生创新训练计划项目(201710619027)
关键词
椪柑
竹醋液
壳聚糖
保鲜
Citrus reticulata cv.Ponkan fruit
Bamboo vinegar
Chitosan
Preservation
