大蒜素处理对刺梨采后贮藏保鲜效果的影响

Effect of Allicin Treatment on Postharvest Storage of Rosa roxburghii Tratt.

为提高刺梨果实贮藏品质,延长保鲜期,以"贵农5号"采后果实为试验材料,采用浓度为20,30,60和120mg·m L^-1的大蒜素保鲜液处理,以清水作为对照(CK),并在4℃下贮藏;通过测定贮藏期间果实腐烂率、失重率、可溶性固形物含量、VC含量、呼吸强度、丙二醛含量等指标,研究大蒜素处理对刺梨采后保鲜效果的影响。结果表明,大蒜素处理显著抑制刺梨果实呼吸强度、减少丙二醛产生,延缓可溶性固形物、VC含量下降,降低腐烂率和失重率,保持刺梨果实较好的营养品质,延长保鲜期;随大蒜素浓度的增加,保鲜效果显著提高,但浓度增加到一定程度时(大于60 mg·m L^-1),各处理组之间保鲜效果无明显差异;从保鲜效果和投资成本方面考虑,4个大蒜素处理浓度中,60 mg·m L^-1为适宜浓度,作为生产中推荐使用的浓度。

In order to improve the storage quality and extend shelf life of Rosa roxburghii Tratt.,the effect of allicin treatment on preservation of Rosa roxburghii Tratt.named‘Gui Nong No.5’was studied by measuring fruit decay rate,weight loss rate,soluble solids content,VC content,respiration intensity,and MDA content during storage at 4℃.The allicin with a concentration of 20,30,60,and 120 mg·m L^-1 was treated,and water was used control(CK).The results showed that allicin treatment significantly inhibited the respiration intensity,reduced the malondialdehyde content,delayed the decrease of soluble solids and VC content,reduced the rate of decay and weight loss rate,maintained the better nutritional quality of the fruit and extended shelf life;With the increase of the concentration of allicin,the preservation effect increased significantly,but when the concentration increased to a certain level(greater than 60 mg·m L^-1),there was no significant difference in preservation effect between the treatment groups;From the perspective of preservation effect and investment cost,among the 4 allicin treatment concentrations,60 mg·m L^-1 is the appropriate concentration,which can be popularized in the production.