中草药制剂对黄花梨保鲜效应研究

Study on the Preservation Effects in Huanghua Pear Fruits Treated with Different Chinese Herbal Medicine Preparations

试验选用具有杀菌作用的5种中草药处理黄花梨,在室温(20～28℃)条件下贮藏15d,分析了贮藏期间黄花梨的贮藏品质和商品率变化.结果表明,供试的3种中草药单方处理,栀子、青蒿处理对提高黄花梨商品率有显著效应,商品率分别比清水高12.21%、0.46%,与多菌灵效应一致;供试的3种中草药复方处理,果实商品率均显著高于清水;青蒿+黄芩处理还显著高于多菌灵,果实商品率最高,高于清水16.56%,高于多菌灵5.78%.栀子+大黄处理与多菌灵效应相同.复方处理保鲜效应高于单方处理.

Five kinds of natural Chinese herbal medicine which have bacteriostasic effect were used as freshkeeping agents to treat Huanghua Pear fruits for fifteen days under ambient temperature （20-28 ℃）, and the changes in their marketable proportion and storage quality were analyzed. The results indicated that different Chinese herbal medicines had different fresh-keeping effects （r=0.05）. Of the 3 fresh-keeping agents used alone, ZhiZi and QingHao showed significant effect on the marketable proportion of the Huanghua Pear fruits, 12.21% and 0.46%, respectively, higher than the water-treated control. Their freshkeeping effect was comparable to that of carbendazim. When used in combination, the 3 kinds of compound fresh-keeping agents improved marketable proportion as compared with the control （by 15.56%）. The effect of QingHao＋HuangQin was better than that of carbendazim （by 5.78%）. ZhiZi＋DaHuang showed similar fresh-keeping effect to that of carbendazim.