Research of effects of Ramulus cinnamomi and combined coating on ‘Xinyu tangerine'during ambient temperature storage
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摘要: 为延长‘新余蜜橘’常温贮藏时间,维持其较好的果实品质,以桂枝提取液及其复合涂膜保鲜剂对‘新余蜜橘’进行涂膜处理,研究其常温贮藏条件下的果实生理及保鲜效果。结果表明,与对照相比,各处理均能有效地降低果实的失重率和腐烂率,延缓果实可溶性固形物(TSS)、总糖及维生素C(VC)含量峰值的到达及其含量的下降,降低可滴定酸(TA)的降解速率;各处理均能抑制丙二醛(MDA)的积累,维持果实后期较高的超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、过氧化物酶(POD)活性,延缓苯丙氨酸解氨酶(PAL)及多酚氧化酶(PPO)活性峰值的到达且均与对照差异显著。因此,桂枝提取液及复合涂膜处理对‘新余蜜橘’果实保持了较好的贮藏品质,延缓了果实的衰老进程,且以桂枝提取液复合膜处理(处理1)效果最优,桂枝复合膜在‘新余蜜橘’贮藏保鲜应用有较好的前景。Abstract: To keep a better quality and prolong the storage time of ‘Xinyu tangerine'. The preservation effects of‘Xinyu tangerine'during ambient temperature storage were conducted with Ramulus cinnamomi extracts and combined coating. In comparision with the control group,during the storage period,treatments with Ramulus cinnamomi or combined coating could decrease the weight loss and decay rate of fruit effectively,substantially delayed the reduction of total soluble solids( TSS),Vitamin C( VC) and total sugar content,and reduce the degradation rate of titratable acidity( TA); those treatments also can obviously restrain the increasement of MDA content,keep higher activities of SOD,CAT and POD at the later storage period,delay the arrival of PAL and PPO top activity and present a significant difference with the control group. It suggested that treatments with plant extracts and coating had effects on the storage quality,delay senescence process and prolong the shelf life of‘Xinyu tangerine',and Ramulus cinnamomi extracts combined coating( treatment 1) present the best effect,which provided feasibility for the use of Ramulus cinnamomi extracts combined coating in the storage of ‘Xinyu tangerine'as a kind of biological antistaling agent.
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