丁香和石菖蒲提取物对采后芒果贮藏品质的影响

Effects of Extracts from Clove and Acorus gramineus on Quality in Mango Fruit

以＂台农1号＂芒果（Mangifera indica L.cv.Tainung No.1）为材料,研究了丁香和石菖蒲丙酮提取物处理对芒果在常温（2830℃）贮藏条件下果实品质的影响。结果表明：与对照相比,丁香提取物处理显著降低了果实的失重率和病果率,延缓了果皮颜色的转黄,保持较高的果实硬度,能够显著延缓芒果VC含量的降解和TSS含量的积累,维持芒果果实较高的品质和风味。在降低果实的病果率,延缓果皮颜色的转黄方面,石菖蒲提取物处理作用比较显著,但显著促进了芒果果实的软化,VC含量的降解和TSS含量的积累,降低芒果果实的品质和风味。从综合保鲜效果来看,丁香提取物要优于石菖蒲提取物。

The effects of extracts from clove and acorus gramineus on postharvest quality of ＇Tainung No.1＇ mango fruits were investigated during storage at ambient temperature（28-30℃）.The results indicated that clove extracts significantly reduced the fruit weight loss and decay index,delayed yellowing of pericarp,maintained higher fruit firmness,compared to control..At the same time,clove extract was effective in maintaining fruit quality and flavor,as it significantly slowed the degradation of vitamin C（Vc） and the accumulation of total soluble solids（TSS）.Extract from acorus gramineus was more remarkable in reducing the fruit decay index and delaying yellowing of pericarp,however,it significantly accelerated the ripening process,the degradation of Vc and the accumulation of TSS,consequently reduced fruit quality and flavor of mango fruits.In conclusion,the effect of extract from clove was better than acorus gramineus.