肉桂提取物处理对‘红阳’猕猴桃果实耐贮性的影响

Effects of cinnamon extracts on storability of ‘Hongyang' kiwifruit

为了探讨肉桂提取物对猕猴桃耐贮性的影响,以促进其产业健康、可持续的发展,以湖南湘西‘红阳’猕猴桃为试材,果实经肉桂提取物、Vc及其混合物处理后在15℃的冷库进行贮藏。结果表明,在果实贮藏70 d时,混合物处理组的果实好果率相对于CK组提高了51.22%、失水率减少了4.04%,糖度和可溶性固形物分别增加31.16%和11.18%,Vc提高了52.53%;同时处理组相对于CK组淀粉酶和果胶酶(PG)的活性得到了抑制,从而抑制了淀粉及果胶等大分子的分解;超氧化物歧化酶(SOD)和过氧化氢酶(CAT)的活性得到了加强,从而加快了果实体内氧自由基、羟自由基等小分子的清除;同样经处理后果实呼吸作用以及乙烯释放量均有所降低,且上述均具有极显著性差异(P<0.01)。总体上,在3个阳性处理组和1个阴性CK对照中,混合物组对果实耐贮性的效果最好,肉桂提取物作为一种新型植物源保鲜剂为猕猴桃果实长期高效、绿色、环保贮藏提供了方向并且具有一定实际意义。

In order to promote the healthy and sustainable development of kiwifruit industry, we studied the storage capacity of cinnamon extract for kiwifruit, taken Hongyang kiwifruit from Hunan Xiangxi as the test material. The fruits treated with cinnamon extract, Vc and its mixture were stored in a cold storage at 15℃. The experimental results showed that when the fruits were stored for 70 days, the good fruit rate in the mixture treatment group was increased by 51.22%, water loss rate was decreased by 4.04%, sugar content, soluble solids and Vc was increased by 31.16%, 11.18%, and 52.53%, respectively compared with the control group. At the same time, compared with the control group, the activities of amylase, pectinase（PG） in the teratment groupwere inhibited, thus, the decomposition of macromolecules such as starch and pectin was inhibited; while the activities of superoxide dismutase（SOD） and catalase（CAT） were enhanced, thus, the scavenging of small molecules such as oxygen free radicals and hydroxyl free radicals in fruits was accelerated. Similarly, the respiration and ethylene release was reduced in the treated fruits, and all above mentioned had extremely significant difference（P0.01）between the CK and the treatment groups. Overall, the mixture treatment group had the best effect on kiwifruit storability among the three positive treatment groups and one CK control.Therefore, cinnamon extract is a new plant source preservative, which provides a direction and practical significance for long-term, efficient, green and environmentally friendly storage way of kiwifruit.