Effect of Different Preservative Paper on the Quality and Physiological Characteristics of Loquat Fruits during Shelf Life
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摘要: 为探究不同保鲜纸对采后枇杷货架品质及生理特性的影响。以"大五星"枇杷为试验材料，用不同处理的保鲜纸（500 mg·L-1纳他霉素、500 mg·L-1 ε-聚赖氨酸、500 mg·L-1二氧化氯）放入装有枇杷的保鲜箱内，在（20±0.5）℃货架条件下贮放，研究其枇杷在货架期品质及生理特性的变化。结果表明：与对照组（CK）比较，不同保鲜纸均能够延缓枇杷果实的腐烂率及失重率上升，抑制枇杷鲜果的VC含量、可滴定酸含量和可溶性固形物含量的下降，降低枇杷鲜果呼吸强度及乙烯生成速率，较好地抑制过多酚氧化酶（PPO）活性和氧化物酶（POD）活性。其中，在货架期12 d时，CK组、纳他霉素、ε-聚赖氨酸、二氧化氯的枇杷腐烂率分别为27.45%、22.56%、18.76%、14.62%。采后用二氧化氯型保鲜纸处理枇杷的保鲜效果最好，能够推迟枇杷的衰老进程，保持枇杷良好的货架期品质。Abstract: The work aimed to investigate the effect of different preservative paper on the quality and physiological characteristics of loquat fruits during shelf life."Dawuxing" loquat fruits were used different preservative paper(500 mg·L-1 Natamycin,500 mg·L-1 ε-Polylysine,500 mg·L-1 chlorine dioxide)after harvest. The four groups of fruits were stored at normal atmospheric temperature(20±0.5) ℃ and the physiological indexes of the four groups were determined. The results showed that:Compared with the control(CK),the different preservative paper could inhibition the increase of loquat fruits decay rate and weight loss rate,delay the decrease of VC content,titratable acid content and soluble solids content,reduce the respiration rate and ethylene production rate of loquat fruit. The PPO activity and POD activity were effectively maintained. The decay rates of loquat fruits in groups CK,Natamycin,ε-Polylysine and chlorine dioxide were 27.45%,22.56%,18.76% and 14.62%,respectively after storage for 12 days. The effect of chlorine dioxide preservative paper was better than that with natamycin and ε-Polylysine.The best preservation method is chlorine dioxide preservative paper,which can be used for loquat fruits preservation.
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Keywords:
- loquat fruits /
- preservative paper /
- shelf life /
- quality /
- physiological characteristics
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