海藻寡糖对琯溪蜜柚保鲜品质的影响  

Effects of algae-oligosaccharides treatment on storage quality of Guanxi honey pomelo fruit

作　　者：蓝炎阳 高剑龙[2] 曾润颖[3] 王少峰[1,2] 

机构地区：[1]漳州农业科技园区研发中心,福建漳州363000 [2]福建农林大学食品科学学院,福建福州350002 [3]国家海洋局第三海洋研究所,福建厦门361005

出　　处：《福建农林大学学报（自然科学版）》2013年第5期480-484,共5页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：福建省科技项目(201105027);厦门市科技项目(3502Z20112012)

摘　　要：以琯溪蜜柚为材料,用不同质量浓度的海藻寡糖浸泡处理采收后的果实,并在6±1℃冷库贮藏,在不同贮藏时间后,测定琯溪蜜柚的好果率、总糖、有机酸、木质素、可溶性固形物和维生素C等指标.结果表明,琯溪蜜柚在6±1℃冷库中贮藏120 d,海藻寡糖涂膜处理组的好果率均高于对照组,160和120 mg·L-1海藻寡糖处理组的好果率分别为94%和90%,而对照组的好果率为67%.经海藻寡糖处理后,可减少果实总糖、有机酸、木质素、可溶性固形物和维生素C的损耗,提高果实贮藏后的硬度,延长蜜柚的保鲜期和货架期,具有良好的保鲜效果.The effects of algae-oligosaccharides on the postharvest quality of honey pome]o fruit （ Citrue. grand/s L. Osbeek） were investigated. The harvested honey pomelo fruits were treated with different concentrations of algae-oligosaccharides and then stored at 6±1℃. The good fruit rate, total sugar, titratable acid, lignin, soluble solid and vitamin C during cold storage were determined. The good fruit rates of honey pomelo treated with 160 and 120mg·L^-1 of algae-oligosaccharides reached 94% and 90% respectively after 120 days＇ storage at 6±1℃,while the good fruit rate of control was only 67%. The treatment of algae-oligosaccharides reduced the consumption of total sugar, titratable acid, lignin, soluble solid and vitamin C of honey pomelo fruit, and remained the firmness of fruit after storage. The results showed that the treatment of algae-oligosaccharldes could increase the edible quality and extend the shelf-life of honey pomelo fruit efficiently.

关 键 词：海藻寡糖 蜜柚 保鲜 

分 类 号：S666.3[农业科学—果树学]