Effects of three coating treatments on storage quality and physiology of Citrus Sinensis Osbeck at room temperature
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摘要: 为研究不同保鲜处理对伏令夏橙常温贮藏下的保鲜效果,分别用2.0%壳聚糖、0.04%丁香精油和0.05%的姜黄素对伏令夏橙进行处理,于常温(25±1)℃(相对湿度均为90%)贮藏75 d,从部分品质和生理的角度探讨三种不同处理对夏橙果实的常温保鲜效果。结果表明:与对照组相比,三种保鲜处理均可明显降低夏橙果实的腐烂率和失重率,其中,姜黄素组对果实腐烂的抑制效果最佳;壳聚糖和姜黄素处理组均可明显降低果实的呼吸强度,维持果实内部较高的可滴定酸(TA)和VC含量,抑制可溶性固形物(SSC)含量变化;三种处理组中过氧化氢酶(CAT)和超氧化物歧化酶(SOD)等指标均优于对照组,有效地抑制了丙二醛(MDA)的积累。其中,姜黄素和壳聚糖处理效果均较好,但二者间差异性不显著。Abstract: In order to explore the preservation effect of different treatments on Citrus Sinensis Osbeck fruit at room temperature,2.0% chitosan,0.04% clove essential oil and 0.05% curcumin were used for coating. Citrus Sinensis Osbeck was stored at( 25 ± 1) ℃ to investigate the changes of storage quality during 75 d.The results showed that the three treatments could significantly decrease disease index and weight loss rate,the curcumin treatment had the best effect. Meanwhile,chitosan and curcumin treatments could also decrease respiration intensity,maintain higher contents of titratable acids and vitamin C and stabilize the content of soluble solids. Moreover,compared with the black treatment,three treated groups could maintain higher activities of CAT and SOD in Citrus;consequently inhibiting the accumulation of malondialdehyde( MDA). Among them,the curcumin and chitosan treatments both had the good inhibition of CAT and MDA,but the difference was not significant between chitosan and curcumin treatment group.The chitosan was cheaper and easier to get,and had more advantages.
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Keywords:
- Citrus Sinensis Osbeck /
- chitosan /
- clove essential oil /
- curcumin /
- storage
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