壳聚糖涂膜处理对冷藏砂糖橘冷害和品质影响

Effect of Chitosan Treatments on Storage Quality and Membrane Lipid Peroxidation of Shatangju Under Chilling Temperature

为探究壳聚糖对砂糖橘果实冷害的影响,以1℃贮藏的砂糖橘为对象,对果实进行1.0%壳聚糖涂膜处理,以未涂膜的果实作为对照,研究了壳聚糖涂膜处理对果实贮藏品质和膜脂过氧化作用的影响。结果表明,1℃条件下采用1.0%壳聚糖处理砂糖橘可延缓果实冷害的发生,显著提高果实的好果率,同时可以抑制TSS、TA、Vc含量的下降;1.0%壳聚糖处理砂糖橘果实在低温下保持了较高的POD、CAT和SOD活性,壳聚糖处理抑制了果实MDA含量的上升。由此可见,1.0%壳聚糖处理可以降低砂糖橘果实由于1℃不适宜低温造成的膜脂过氧化,保持果实贮藏品质,减轻果实的冷害症状。本研究结果为减缓砂糖橘果实冷害提供了一定的理论依据。

To investigate the effects of chitosan on chilling injury of oranges,Shatangju treated with chitosan by 1. 0%concentration was stored under 1℃,and no-coating group was control group,the storage quality and membrane lipid peroxidation of Shatangju were studied. The results showed that chitosan treatment could not only delay the occurrence of chilling injury of fruit,but also increase fresh rate significantly. Chitosan treatment also could inhibit the decrease of TSS,TA,Vc content,and 1. 0% chitosan treatment have kept the Shatangju maintain higher POD,CAT and SOD activity under low temperature and inhibited the increase of MDA content. It was visible that 1. 0% chitosan treatment could reduce fruit membrane lipid peroxidation and relieve the symptams of chilling injury. This results of study provided a theoretical for alleviation of chilling injury of Shatangju.