香芹酚包合物对莲雾采后保鲜效果的研究

Study on the Effect of Carvacrol Inclusion Complex on the Preservation of Postharvest Wax-Apple(Syzygium samarangense)

莲雾在采后贮藏期间易腐烂变质,试验将香芹酚环糊精包合物应用于莲雾包装中,研究不同量的包合物对莲雾在贮藏过程中的微生物总数和品质的影响。结果表明,香芹酚包合物对莲雾微生物生长有抑制作用,约0.5 kg的莲雾果实在贮藏12 d后,包合物组的菌落总数都处于10-6数量级内,且包合物量越多,菌落总数的上升幅度越小;0.5g包合物对莲雾保鲜效果最好,该组的失重率比对照组降低了4.3%,并且在减少莲雾可溶性固含量的损失,维持较高的过氧化氢酶的活性和总酚含量方面表现明显,而1 g包合物会对莲雾产生一定的药害,导致莲雾品质下降。适量的香芹酚包合物对莲雾有较好的防腐保鲜效果。

Wax-apples （Syzygium samarangense） got rotten easily during postharvest storage. Carvacrol cyclodextrin inclusion complex was applied in the wax-apple packaging, and the effect of the different amount of inclusion complex on microbial number and quality ofpostharvest wax-apple was studied. The results showed that the carvacrol inclusion complex had inhibition effect on the growth of microbial in wax-apples. The total number of bacterial colonies was in the 106 orders of magnitude after 0.5 kg wax-apples were stored for 12 d, and decreased with the increase amount of inclusion complex. Compared with the control group, 0.5 g carvacrol inclusion complex reduced the weight loss of wax-apple by 4.3%, lowed the loss of total soluble solids and maintained the catalase （CAT） activity and total phenol content in high level significantly. And 1 g inclusion complex produced certain phytotoxicity to wax-apples, which leaded to lower quality. The appropriate amount of carvacrol inclusion complex had a good effect on the antimicrobial and preservation of wax-apples during the storage.