| 张惠敏,尹豪杰,唐嘉怡,吴明月,金燕,盛玲.不同保鲜剂处理对血橙果实品质和贮藏性能的影响[J].保鲜与加工,2024,24(10):8~15 |
| 不同保鲜剂处理对血橙果实品质和贮藏性能的影响 |
| Effect of Different Preservative Treatments on the Quality and Storage Performance of Blood Orange Fruit |
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| DOI： |
| 中文关键词: 血橙 保鲜剂 花青素 品质 采后 |
| 英文关键词:blood orange preservative anthocyanin quality postharvest |
| 基金项目:湖南省自然科学基金项目（2022JJ30292） |
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| 摘要点击次数: 157 |
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| 中文摘要: |
| 为筛选血橙适宜的保鲜剂，以成熟‘塔罗科’血橙（Citrus sinensis L. Osbeck）果实为试材，用不同保鲜剂进行处理，分析各处理下果实在贮藏期间的品质变化及贮藏性能差异。结果表明：与对照（CK）相比，p-香豆酸（p-CA）、黄体酮（P）和脱落酸（ABA）处理均可促进贮藏期间果实中花青素的积累；相反，1-甲基环丙烯（1-MCP）、草酸（OA）、热水处理+γ-氨基丁酸（HW+GABA）、茉莉酸甲酯（MeJA）、热水+P、热水+水杨酸（HW+SA）、褪黑素（MT）、热水+OA 以及GABA 处理均对果实中花青素的积累有抑制作用。HW+GABA、MeJA、HW+P、HW+SA、p-CA 和甘氨酸甜菜碱（GB）处理可延缓贮藏过程中果实可滴定酸（TA）含量的下降，维持较好的果实品质。此外，OA、HW+GABA、HW+SA、HW、p-CA、GB、SA 和GABA 处理能显著抑制果实贮藏后期腐烂的发生。而OA、HW+P、HW+SA、MT、GB、SA、HW+OA、GABA 和P 处理均能抑制贮藏期间果实的失重。综合来说，HW+GABA、HW+SA、p-CA 和GB 处理对维持血橙果实贮藏品质和提高贮藏性能有较好的作用。本研究结果为血橙果实采后品质控制提供了依据。 |
| 英文摘要: |
| To screen suitable preservatives for blood orange, mature ‘Tarocco’ blood orange (Citrus sinensis L. Osbeck) fruits were selected as materials and treated with different preservatives to analyze the fruit quality changes during storage, as well as the differences in fruit quality and storage performance under each treatment. Compared with the control (CK), p-coumaric acid (p-CA), progesterone (P), and abscisic acid (ABA) treatments promoted the accumulation of anthocyanins in fruits during storage. On the contrary, 1-methylcyclopropene (1-MCP), oxalic acid (OA), hot water treatment+ γ- aminobutyric acid (HW+GABA), methyl jasmonate (MeJA), HW+P, HW+salicylic acid (HW+SA), glycine melatonin (GB), HW+OA, and GABA treatments all exhibited inhibitory effects on the accumulation of anthocyanins in fruits. HW+GABA, MeJA, HW+P, HW+SA, p-CA, and GB treatments could delay the decrease of TA content in fruits during storage and maintain good fruit quality. In addition, OA, HW+GABA, HW+SA, HW, p-CA, GB, SA, and GABA treatments could significantly inhibit the occurrence of rotting in the late storage period. However, OA, HW+P, HW+SA, MT, GB, SA, HW+OA, GABA, and P treatments could also inhibit the weight loss of postharvest stored fruits. Overall, HW+GABA, HW+SA, p-CA, and GB have better effects on maintaining the storage quality and improving the storage performance of blood orange fruits. The results of this study will provide a basis for postharvest quality control of blood orange fruits. |
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