贮藏温度对砂糖橘果皮表面结构及蜡质的影响

Effect of Storage Temperature on the Peel Surface Structure and Wax Content of ’Shatangju’ Mandarin(Citrus reticulata)Fruit

为揭示柑橘果实冷藏保鲜效应与果皮表面结构、蜡质质量及其化学组成的关系,以成熟‘砂糖橘’果实为试材,采后装入塑料薄膜微孔保鲜袋,分别在(14.2±2.8)℃自然室温(对照)和(6.5±0.5)℃冷库中贮藏90d,定期检测分析果皮表面结构、蜡质及果实风味品质、失水率、腐烂率等的变化。结果表明,室温下贮藏‘砂糖橘’果皮蜡质降解迅速、表面结构变化显著,而冷藏果实果皮的蜡质和表面结构保持较好。冷藏处理显著抑制‘砂糖橘’果皮蜡质质量的降低,尤其是长链脂肪伯醇和支链烷烃、烯烃及烯醛;果实可溶性糖和有机酸含量及糖酸比保持相对稳定。冷藏也降低了‘砂糖橘’异味物质乙醇和乙醛的水平,抑制膜脂过氧化作用和细胞膜透性升高,有效减轻了果实失重和腐烂。

To reveal the relationship between cold storage effect of citrus fruit and peel surface structure,wax content and chemical composition,this study took the mature fruits of‘Shatangju’mandarin(Citrus reticulata)as study materials,collected into plastic film microporous fresh-keeping bags,and stored under(14.2±2.8)℃natural room temperature(the control)and(6.5±0.5)℃refrigerated warehouse temperature(cold storage)for 90 d,respectively.During storage,peel surface structure,wax content and composition,flavor quality,water loss and decay indexes of the fruits were analyzed periodically.The results showed that the peel wax of‘Shatangju’mandarin fruits stored under room temperature was degraded rapidly,and peel surface structure changed significantly,whereas the peel wax and surface structure of fruits stored under cold temperature was well protected.Cold storage significantly inhibited the reduction of peel wax of‘Shatangju’mandarin,especially the reduction of long-chain aliphatic alcohol,branched paraffin,olefin,and olefin aldehyde;the soluble sugar and organic acid contents and sugar-acid ratio were kept relatively stable.Cold storage reduced the odorous substances ethanol and acetaldehyde contents of‘Shatangju’mandarin,inhibited membrane lipid peroxidation and increase of cell membrane permeability,and effectively reduced the fruit weight loss and decay.