竹叶与松针黄酮提取液对橄榄果实的保鲜效果  

Effect of Flavonoids Extracts from Bamboo Leaves and Pine Needle on the Preservation of Chinese Olive

作　　者：叶清华[1] 李泽坤[1] 张舒婷[1] 周相助 谢倩[1] 陈清西[1] YE Qinghua;LI Zekun;ZHANG Shuting;ZHOU Xiangzhu;XIE Qian;CHEN Qingxi(College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China)

机构地区：[1]福建农林大学园艺学院,福建福州350002

出　　处：《热带作物学报》2018年第12期2479-2485,共7页Chinese Journal of Tropical Crops

基　　金：福建省中央引导地方科技发展专项"特色果蔬新品种推广与优质高效生产技术集成示范"(No.2017L3001)

摘　　要：提取箬竹和马尾松叶片总黄酮作为天然保鲜剂用于橄榄浸泡处理,以研究竹叶和松针黄酮提取液对橄榄果实的保鲜效果。结果表明,不同浓度的竹叶和松针黄酮提取液均能对橄榄果实起到一定的保鲜作用,其中393 mg/L竹叶黄酮提取液、330 mg/L松针黄酮提取液处理的橄榄果实好果率均高于对照,贮藏第77天时,橄榄好果率分别为76.11%、78.89%。2种处理均可延缓果实可溶性总糖含量下降,促进多酚含量下降,提高橄榄果实的糖酚比,能有效改善橄榄果实贮藏期内的鲜食品质。The total flavonoids from the leaves of Indocalamus and Pinus massoniana were extracted and used as natural preservatives for Chinese olive [Canarium album (Lour.)Raeusch.]soaking treatment.Different concentrations of bamboo leaves and pine needle flavonoids extracts could preserve Chinese olive fruits fresh.Among them,Chinese olive fruits treated with 393 mg/L bamboo leaf flavonoid extract and 330 mg/L pine needle flavonoid extract had good results.The good fruit rate was higher than that of the control.On the 77th day of storage,the good fruit rate of these two treatment was 76.11% and 78.89%,respectively.Both treatments could delay the decrease of total soluble sugar content of Chinese olive fruits,promote the decrease of polyphenols content,increase the ratio of total sugar and polyphenols,and can effectively improve the quality of Chinese olive fruit during storage period.

关 键 词：橄榄 竹叶 松针 黄酮 提取液 贮藏保鲜 

分 类 号：TS255-3[轻工技术与工程—农产品加工及贮藏工程] S667.5[轻工技术与工程—食品科学与工程]