中草药熬制剂处理对黄花梨品质的影响

Effects of the Quality Changes of Huanghua Pear Fruits Treating with the Boiling Preparations of Chinese Herbal Medicine

试验采用5种含栀子的不同中草药熬制剂处理黄花梨，在室温（20-28℃）条件下贮藏15 d，分析了贮藏期间黄花梨的品质变化。结果表明：栀子抗氧化防衰老的药用价值存在，不同中草药组合效应不同。黄花梨经栀子熬制剂处理可不同程度地降低腐烂率，抑制果实硬度下降，提高Vc保存率、可溶性固形物保存率、有机酸保存率。就综合效应而论，栀子＋大黄处理效应最强，优于多菌灵。

5 kinds preparation of boiled with natural Chinese herbal medicine and Zhizi were used as fresh-keeping agent to treat Huanghua Pear fruits for a fifteen days under the condition of common temperature（20-28℃）,analyzed the changes of the storage quality.The results showed that Zhizi had the function of resistance to oxidize and senescence.The different Chinese herbal medicine had different fresh-keeping effects（a=0.05）.The boiling preparations of Chinese Herbal Medicine treatment decreased the rotten fruit rate and inhibited the hardness decrease of the fruit.Maintained the higher content level of Vc and soluble solids and organic.In the terms of synthetically relevant data,Zhizi＋Dahuang had significant positive effects to the fruits quality,exceeded carbendazim.