蒽醌类化合物对遂川金柑采后生理及贮藏效果的影响  

Effects of Anthrquinones Treatments on Postharvest Physiology and Storage of Suichuan Kumquat Fruits

作　　者：王淑娟[1] 陈明[1] 陈金印[1] 

机构地区：[1]江西农业大学农学院,南昌330045

出　　处：《中国食品学报》2012年第1期118-123,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：江西省主要学科学术和技术带头人培养计划项目(050007)

摘　　要：以遂川金柑为研究对象，用0．1、0．2、0．3g，L3种质量浓度的蒽醌类化合物处理后，将金柑贮藏在T（7℃±1℃），RH85％～90％的条件下，并测定其贮藏期间的生理、生化指标的变化，结果表明，用蒽醌类化合物处理，能够有效降低金柑腐烂率、失重率和呼吸强度，延缓VC含量、可滴定酸含量、总糖含量、可溶性固形物及可溶性蛋白质含量的下降，其中0．2g，L蒽醌处理效果最好。In this study, Suichuan kumquat fruits were treated with 0.1 g/L, 0.2 g/L, 0.3 g/L anthrquinones, then stored at T：7℃（＋1℃） and RH：85%-90%, the changes of postharvest physiology and quality in fruits during storage were investigated. The results showed that anthrquinones treatment can significantly decreased rotting rate, weightloss rate and respiratory intensity and deferred the decrease of VC, titratable acid, total sugar, soluble solids, soluble protein contents in kumquat fruits during storage and treatment effect of 0.2 g/L anthrquinones was the best.

关 键 词：遂川金柑 蒽醌类化合物 贮藏效果 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]