采后氧化白藜芦醇处理对荔枝果实品质与耐贮性的影响

Effects of oxyresveratrol treatment on quality and storability of postharvest litchi fruit

为研究氧化白藜芦醇(oxyresveratrol,OXY)对采后荔枝果实的保鲜作用,该试验以“岵山晚荔”荔枝果实为试材,采用0.05、0.1、0.2、0.3 g/L 4种不同质量浓度的OXY溶液和去离子水(对照组)对采后荔枝果实进行浸泡5 min的处理,通过测定贮藏期间OXY处理组和对照处理组对荔枝果实褐变指数、感病指数和商品率的影响,筛选出适宜的OXY处理浓度为0.2 g/L。而后以0.2 g/L OXY溶液和去离子水(对照组)处理采后荔枝果实,进一步探究OXY对荔枝果实采后品质和耐贮性的影响。结果表明,0.2 g/L OXY处理可保持果实较高的可溶性固形物、可滴定酸、可溶性糖和维生素C的含量,延缓采后荔枝果皮L^(*)值和a^(*)值的下降,较好地保持荔枝果实的外观色泽;抑制贮藏后期呼吸强度和失重率的增加,有效控制采后荔枝果实褐变指数和感病指数的升高,显著提高采后荔枝果实的商品率。

The aim of this study was to study the effects of oxyresveratrol(OXY)treatment on the preservation of litchi fruit.Litchi chinensis Sonn.cv.Hushanwanli was used as the experiment material in this study,and the litchi fruits were treated with OXY solutions at concentrations of 0.05,0.1,0.2,0.3 g/L and deionized water(control group)for 5 minutes,respectively.Through observing and evaluating the browning index,disease index and marketable fruit rate,the appropriate OXY treatment concentration was selected as 0.2 g/L.Then the postharvest litchi fruits were treated with 0.2 g/L OXY solution and deionized water(control group)to further explore the effects of OXY on the postharvest quality and storability of litchi fruits.The results showed that compared with control fruits,0.02%OXY treated fruits maintained higher contents of total soluble solids,titratable acid,soluble sugar and vitamin C,possessed higher values of L^(*)and a^(*)of litchi pericarp,which was beneficial to keep the bright red color of litchi pericarp.Furthermore,OXY treatment inhibited the increases in respiration rate and weight loss rate at the later stage of storage.The browning index and disease index of OXY-treated litchi fruits were effectively suppressed,and the marketable fruit rate of OXY-treated litchi fruits was significantly increased.