摘要
研究了水杨酸(SA)、茶多酚(TP)及两种可食性涂膜壳聚糖(CS)和羧甲基纤维素钠(CMC)对蛋黄果采后生理和贮藏性的影响。结果表明,所有处理中,10.0 g·L-1 CMC浸泡处理20 min对蛋黄果果实的保鲜效果最佳,与清水对照组相比,10.0 g·L-1 CMC浸泡20 min处理的蛋黄果果实可维持更高的硬度、超氧化物歧化酶(SOD)活性和总酚含量,抑制电解质渗透率、丙二醛(MDA)含量和多酚氧化酶(PPO)活性的升高,处理后的蛋黄果果实可在室温(≥25℃)下存放20 d,仍保持较好的光泽度和完整性。
The effects of salicylic acid(SA),tea polyphenol(TP),two edible coatings chitosan(CS)and carboxymethylcellulose(CMC)treatments on physiological and storage characteristics of postharvest Lucuma nervosa fruits were investigated in this paper.The results indicated that the best preservation effects for Lucuma nervosa fruits were determined after treated with 10.0 g·L-1 CMC for 20 min.In comparison with clear water treated fruits,the 10.0 g·L-1 CMC treatment maintained higher hardness,SOD activities and total phenol contents of the fruits,and retarded the increases of electrolyte leakage rates,MDA contents and PPO enzyme activities.After the treatment,the Lucuma nervosa fruits could be stored at room temperature(≥25℃)for 20 days,and still maintained good glossiness and integrity.
作者
李文砚
周彩霞
卢美瑛
黄丽君
韦优
卓福昌
周婧
LI Wen-yan;ZHOU Cai-xia;LU Mei-ying;HUANG Li-jun;WEI You;ZHUO Fu-chang;ZHOU Jing(Sciences Guangxi South Subtropical Agricultural Science Research Institute,Guangxi Academy of Agricultural,Chongzuo 532415,China)
出处
《保鲜与加工》
CAS
2021年第8期28-34,共7页
Storage and Process
基金
广西农业科学院科技发展基金(桂农科2020YM147)
崇左市科技计划项目(崇科FB2020004)
中央引导地方科技发展专项(桂科ZY19183010)
广西农业科学院基本科研业务专项项目(桂农科2021YT165)。
关键词
蛋黄果
保鲜
贮藏品质
可食性涂膜
CMC
Lucuma nervosa fruits
preservation
storage characteristics
edible coating
CMC
