竹醋液对常温贮藏砂糖橘的保鲜效果

Effects of Bamboo Pyroligneous Acid on the Storability of‘Shatangju’Tangerine Fruits at Room Temperature

以不同浓度(50、150、250 mL/L)竹醋液(bamboo pyroligneous acid,BPA)和蒸馏水(对照)处理健康、机械造伤及接种指状青霉的砂糖橘,测定常温(25±1)℃贮藏过程中果实腐烂率、果实侵染率、病斑指数、果皮总类黄酮、总酚含量和苯丙氨酸解氨酶(phenylalanine ammonia lyase,PAL)、过氧化物酶(peroxidase,POD)活性等指标评价贮藏效果。结果显示,50、150 mL/L BPA处理能降低常温贮藏期间果实腐烂率(36 d时处理组比对照组低15%),提高果皮总类黄酮含量、PAL和POD活性(贮藏0~20 d),此外还降低了机械伤果实腐烂率。250 mL/L BPA处理能减缓指状青霉接种后砂糖橘的腐烂和病斑扩展,显著提高果皮总酚、总类黄酮含量和PAL活性(P<0.05)。综上,150 mL/L BPA可显著提高砂糖橘的常温贮藏性(P<0.05),而250 mL/L BPA抑制指状青霉的效果较好。

Healthy,mechanically damaged and inoculated(with Penicillium digitatum)Citrus reticulata Blanco cv. Shatangju fruits were treated by bamboo pyroligneous acid(BPA)solutions at different concentrations(50,150 mL/L and 250 mL/L)and distilled water(control)and then stored at room temperature(25±1)℃. The storage effect was evaluated by indicators such as rot rate,infection rate,disease index of spots,and total flavonoid content(TFC),total phenolics content(TPC)and the activities of phenylalanine ammonia lyase(PAL)and peroxidase(POD)in pericarp. The results showed that 50 mL/L and 150 mL/L BPA reduced the rot rate of’Shatangju’ fruits(the rot rate of treatment groups was 15% lower than that of the control group at 36 d),and increased TFC and the activities of PAL and POD in the pericarp during storage(0-20 d)at room temperature.Moreover,50 mL/L and 150 mL/L BPA lowered the rot rate of the mechanically damaged ’Shatangju’ fruits.More importantly,250 mL/L BPA delayed the rot and spot expansion of ’Shatangju’ fruits after inoculation with P. digitatum,and significantly increased TPC,TFC and the activity of PAL in the pericarp(P<0.05). Therefore,150 mL/L BPA had a significant effect in improving the performance of ’Shatangju’ fruits stored at room temperature(P<0.05),and 250 mL/L BPA exhibited a desirable inhibition effect on P. digitatum.