食品添加剂对芒果采后病原菌及保鲜效果的影响

Effect of Food Additives on Postharvest Pathogens and Preservation of Mango Fruit

研究18种食品添加剂对芒果采后病害的影响及对芒果的保鲜效果。结果表明:供试的食品添加剂对5种芒果采后病害病菌的毒力存在极显著差异,邻苯基苯酚钠对5种病原菌的平均EC50值和平均EC90值均最小,分别为14.05、49.06μg/mL,其次是阿魏酸和脱氢乙酸钠;脱氢乙酸钠对炭疽病和蒂腐病的防效最好,防治效果分别达到83.52%和59.32%,其次是阿魏酸和肉桂醛;阿魏酸处理的果实贮藏时间最长,平均贮藏时间达15.51 d,其次是脱氢乙酸钠和甘草抗氧化剂,而毒力最大的邻苯基苯酚钠易伤果。综合分析,脱氢乙酸钠、阿魏酸和肉桂醛等食品添加剂适用于芒果的采后保鲜处理。

The effects of 18 food additives on postharvest diseases and preservation of mango fruit were investigated.The results showed that all tested food additives in vitro significantly inhibited the five pathogens that caused mango postharvest diseases.Among these additives,sodium o-phenylphenate exhibited the lowest EC50 and EC90 of 5 pathogens,with the values reaching to 14.05 μg/mL and 49.06 μg/mL,respectively,followed by ferulic acid and sodium dehydroacetate.Furthermore,sodium dehydroacetate in vivo showed the optimal controlling effects on postharvest anthracnose and stem end rot in mango,in which the disease incidences was decreased by 83.52％ and 59.32％,respectively.The inhibition efficacy by ferulic acid and cinnamic aldehyde was in the next place,but ferulic acid treatment showed an optimal efficacy in extending the shelf life of mango fruit（15.51 d）,followed by sodium dehydroacetate and licorice antioxidant.In contrast,the sodium o-phenylphenate was able to bring about susceptibility of mango fruit to strong phytotoricity.Generally,postharvest application of sodium dehydroacetate,ferulic acid and cinnamic aldehyde could be potential strategies for mango preservation.