荔枝果实复合保鲜剂的筛选及其常温保鲜效果的研究

Screening of Complex Preservative and Its Preservation Effect on Litchi Fruits at Room Temperature

为了筛选出有利于荔枝贮藏的复合保鲜剂,以‘井岗红糯’荔枝果实为试验材料,通过正交试验研究了不同浓度的油菜素内酯(brassinolide,BL)和曲酸(kojic acid,KA)配比对采后荔枝果实的保鲜效果。结果表明,在25℃贮藏条件下,对荔枝果实的最佳保鲜配方为:油菜素内酯40μmol/L、曲酸35 mmol/L,浸泡时间为3 min,该复合保鲜剂配方能较好地抑制荔枝果实褐变和腐烂,降低果皮相对电导率、果皮pH和果皮丙二醛(malonaldehyde,MDA)含量,延缓果肉总可溶性固形物(total soluble solids,TSS)和维生素C(vitamin C,VC)含量的下降,维持较高的果皮色度L*值、a*值、C*值和花色苷含量,抑制了多酚氧化酶(polyphenol oxidase,PPO)、过氧化物酶(peroxidase,POD)及漆酶(laccase,Lac)的活性。

In order to screen out the compound preservative formula for litchi fruits storage,the effects of different concentrations of brassinolide(BL)and kojic acid(KA)on the preservation of‘Jingganghongnuo’litchi fruits were studied by an orthogonal test.The results showed that the optimum formula of preservative was 40μmol/L brassinolide,35 mmol/L kojic acid and soaking 3 min at 25℃.The selected preservative formula could inhibit the browning and decay of litchi fruits,reduce the relative conductivity,pH value and malondialdehyde(MDA)content of the pericarp,delay the decrease of total soluble solids(TSS)and vitamin C(VC)content in the pulp,maintain higher L*value,a*value,C*value and anthocyanin content in the pericarp,and inhibit the activities of polyphenol oxidase(PPO),peroxidase(POD)and laccase(Lac).