蜂胶对粉红女士苹果的保鲜效应

Effects of propolis on the storage life of Pink Lady apple fruit

试验主要针对蜂胶的特性研究对粉红女士苹果的保鲜作用,初步确定能够保证无公害鲜食苹果质量的最佳蜂胶保鲜剂浓度。以无公害的天然物质蜂胶作为保鲜剂,粉红女士苹果作为试验材料。在(0±1)℃条件下贮藏180 d,对粉红女士苹果保鲜过程中各项生理活性指标定期跟踪测定,以观察各指标的动态变化。结果表明,采用蜂胶处理能有效抑制果实失水,降低呼吸速率及乙烯释放率,延缓果肉硬度的下降和可溶性固形物、可滴定酸、维生素C的降解。其中硬度、失重、可滴定酸含量、乙烯释放量等指标处理与对照差异达到极显著水平(P<0.01)。8%浓度蜂胶处理的保鲜效果最佳。

Experiment was conducted with the fruit collected from Pink Lady apple trees and treated with different concentra-tion of propolis for studying the effect of propolis on the storability when fruits were stored at temperature of（0± 1） ℃.The dynamic changes of the physiological activities were observed once every 10 d during the period of 180 d storage.Results showed the treatment with propolis could effectively inhibit the fruit water loss,decrease the respiration rate and the release rate of ethylene,and also delay the degeneration of total soluble solids,titratable acidity and the Vc oxidation loss.Comparing with control,the difference in flesh firmness,weight loss,titratable acidity and ethylene releasing rate reached the significant difference level（P 0.01）.The best result of treatments was received from the treatment with 8% concentration of propolis which kept the fruit freshness quite well.