蜡处理对沙糖桔贮藏期间果实的影响  

Effects of soluble wax treatment on postharvest physiology of Shatang mandarin

作　　者：陈燕妮[1] 胡位荣[2] 黄雪梅[1] 季作梁[1] 张昭其[1] 胥华伟[3] 

机构地区：[1]华南农业大学园艺学院,广东广州510642 [2]广州大学生命科学学院,广东广州510006 [3]河南科技大学,河南洛阳471003

出　　处：《广东农业科学》2007年第10期64-67,共4页Guangdong Agricultural Sciences

基　　金："十一五"科技部支撑项目重点项目(2006BAD22B06);广东省自然科学基金团队项目(06200670);广州市属高校科技计划项目(2009)

摘　　要：以无核沙糖桔果实为材料,研究了不同蜡处理对常温贮藏果实品质、乙醛和乙醇含量、丙酮酸脱氢酶(PDC)和乙醇脱氢酶(ADH)活性的影响。结果表明:涂蜡和0.5%、1%蜡液处理均降低了果实腐烂率和失重率,涂蜡果实在42 d时仍保持较高的果汁TSS、TA和Vc含量。贮藏30 d后涂蜡果实的PDC、ADH活性和乙醇、乙醛含量明显增加,且显著高于浸蜡处理的果实,果实仍保持良好的风味。Effects of different soluble wax treatments on postharvest physiology of seedless Shatang mandarin stored at room temperature were studied. The results showed that the soluble wax （100%, v/v） coating and soluble wax solution （0.5% and 1%, v/v） dipping obviously decreased the rate of weight loss and rotting, improved the surface smoothness of fruits. After stored 42 days, fruits treated with soluble wax coating had better fresh-keeping quality with higher content of total soluble solids,titratable acidity and ascorbic acid. Compared to the two kinds of soluble wax solution dipping, the activities of alcohol dehydrogenase and pyruvate decarboxylase as well as the content of internal ethanol and acetaldehyde increased significandy in the fruits treated with soluble wax coating after stored 30 days, but the fruits remained good flavor.

关 键 词：沙糖桔 蜡处理 品质 乙醇 乙醛 

分 类 号：S666.209.3[农业科学—果树学]