青蒿熬制剂处理对黄花梨贮藏期生理代谢影响

Effect of Treatment with Artemisia arunua L.Decocting Preparation on Physiological Metabolism of Huanghuali Pear in Storage Stage

[目的]探索青蒿对黄花梨的保鲜效果。[方法]以清水为对照,分别用青蒿、青蒿+黄芩2种熬制剂浸泡黄花梨果实,自然晾干后在室温条件下贮藏15 d,分析贮藏期间黄花梨生理代谢指标的变化。[结果]青蒿、青蒿+黄芩熬制剂处理的果实腐烂率分别比对照降低40.59%、89.92%,出库时果实的果肉硬度分别比对照增加6.08%、14.19%,出库时的果实有机酸含量均明显高于对照,出库时的果实Vc含量分别比对照增加5.54%、4.62%。青蒿+黄芩熬制剂处理的果实MDA含量明显低于对照和青蒿熬制剂处理。[结论]青蒿熬制剂处理可延缓黄花梨果实营养成分的降解,维持细胞膜相对稳定,其中青蒿+黄芩熬制剂处理对黄花梨贮藏期生理代谢的影响较大,表现出显著的加合效应。

[Objective] The study was to explore the fresh-keeping effect of Artemisia arunua L.on Huanghua pear. [Method] With the treatment by clear water as CK,the Huanghua pear fruits were soaked by 2 decocting preparations of A. araruta and A. arwnua＋ Scutellaria and then were stored at room temperatttre condition for 15 d after they were air dried naturally. The change of physiological metabolism index of Huanghua pear in storage stage was analyzed. [ Result] The decay rate of Huanghua pear fruit treated by dececting preparation of A. arunua and A. arunua ＋ Scutellaria were decreased by 40.59% and 89.92% resp. than that of CK.When the fruits were out of storage, the flesh firmness of fruits were increased by 6.08% and 14.19% resp. than that of CK,the organic acid content in fruits were obviously higher than that of CK and VC content in fruits were increased by 5.54% and 4.62% resp. than that of CK. The MDA content in fruits treated by decocting preparation A. arunua ＋ Scutellaria was obviously lower than that of CK and that treated by decocting preparation of A. arunua. [ Conclusion] Treatment with A. arunua decocting preparation could delay the degradation of nutritional components in Huanghua pear fruit and maintain relatively stable of cell membrane. Among which the effect of treatment with deeccting preparation of A. arunua ＋Scutellaria. on physiological metabolism of Huanghua pear in storage stage was bigger, showing the significantly additive effect.