蔗糖甲基丙烯单酯涂膜对温州蜜柑果实品质的影响

Effects of Sucrose Methacrylate Monomer Coating on Fruit Quality of Satsuma Mandarin

研究了0.2%(φ)蔗糖甲基丙烯单酯涂膜处理对宫川(Citrus unshiu Marc.cv.Miyagawa Wase)果贮藏品质的影响.结果表明,0.2%蔗糖甲基丙烯单酯处理能显著提高宫川果实可溶性固形物、Vc、总糖和总类胡萝卜素含量,提高固酸比、过氧化氢酶(CAT)和超氧化物歧化酶(SOD)活性,降低果实腐烂率、可滴定酸和多酚氧化酶(PPO)的活性,但变化趋势与对照相似.研究表明,蔗糖甲基丙烯单酯涂膜处理不仅能显著改善宫川果实品质,还能延缓果实衰老、延长果实货架期.

The effects of 0.2%（φ） sucrose methacrylate monomer（SMM） coating on the fruit quality of Satsuma mandarin（C.unshiu Marc.cv.Miyagawa Wase） were investigated.Results showed that,despite the similar fluctuation trends with the control fruit,0.2% SMM treatment could significantly increase the contents of total soluble solids（TSS）,Vc,total sugars and total carotenoids,as well as increasing the TSS/TA,CAT and SOD activities in Miyagawa Wase fruit.In contrast,the decay rate,titratable acidity（TA） content and PPO activity were reduced.Our present results showed that SMM not only improved the fruit quality of Miyagawa Wase,but also delayed the aging and extended the shelf life of this cultivar.