咪鲜胺、芥末精油微胶囊对红毛丹果实保鲜效果的研究  

Effects of Prochloraz and Microencapsulation of Mustard Essential Oil on Preservation of Rambutan(Nephelium lappaceum Linn.) Fruit

作　　者：李奕星[1,2] 陈美娟 陈娇 李芬芳[1,2] 马伏宁 袁德保[1,2] LI Yixing;CHEN Meijuan;CHEN Jiao;LI Fenfang;MA Funing;YUAN Debao(Haikou Experimental Station/Hainan Key Laboratory of Banana Genetic Improvement,Chinese Academy of Tropical Agricultural Sciences,Haikou 570102,China;Key Laboratory of Hainan Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products,Zhanjiang 524091,China;Food college,Hainan University,Haikou 570228,China)

机构地区：[1]中国热带农业科学院海口实验站/海南省香蕉遗传改良重点实验室,海南海口571101 [2]海南省热带园艺产品采后生理与保鲜重点实验室,广东湛江524091 [3]海南大学食品学院,海南海口570228

出　　处：《海南师范大学学报（自然科学版）》2019年第4期390-396,共7页Journal of Hainan Normal University（Natural Science）

基　　金：海南省科技计划项目（ZDYF2018147）;海南省自然科学基金青年项目（318QN289）;海南省重点研发项目（ZDYF2019208）;中国热带农业科学院基本科研业务费专项（1630092018008）

摘　　要：针对海南产红毛丹果实存在采后处理及物流保鲜技术不足等问题,为考察具有应用前景的采后处理技术方法对果实贮藏品质与生理的影响,使用咪鲜胺或芥末精油微胶囊处理采收的"保研-7号"红毛丹果实(对照为不作任何处理),考察8 d贮藏期内好果率、褐变指数、色差、硬度、可溶性固形物含量、细胞膜透性等变化。贮藏中后期咪鲜胺或芥末精油微胶囊处理果实在好果率、褐变指数方面明显优于对照(P<0.05);咪鲜胺或芥末精油微胶囊处理在延缓果实色泽、可溶性固形物含量、可滴定酸含量方面具有一定效果;咪鲜胺或芥末精油微胶囊处理果实的细胞膜透性在大部分贮藏期内显著低于对照(P<0.05);芥末精油微胶囊保鲜效果不如咪鲜胺。In view of the technical shortage for postharvest handling and logistics preservation in rambutan fruit in Hainan,the effects of two postharvest treatments on fruit storage quality and physiology were investigated. Harvested rambutan fruit(Baoyan-7) was treated with prochloraz or microcapsules of mustard essential oil and fruit without any treatment served as the control. Then the changes of marketable fruit rate, browning index, color difference, firmness, soluble solids content and cell membrane permeability were investigated during the 8-day storage. Fruit treated with prochloraz or microcapsules of mustard essential oil exhibited better results than the control fruit in the aspects of marketable fruit rate and browning index(P<0.05) especially in the middle and late storage period. Prochloraz or microcapsules of mustard essential oil could delay fruit color, soluble solids content and titratable acid content to a certain extent. Cell membrane permeability of treated fruit by prochloraz or microcapsules of mustard essential oil was significantly superior to that of control fruit during most of storage time(P<0.05). The fresh-keeping effect of microcapsules of mustard essential oil was inferior to that of prochloraz treatment. Microcapsules of mustard essential oil have a certain application prospect, and they could be used in production with prochloraz together.

关 键 词：红毛丹果实 防腐保鲜剂 贮藏品质 生理 

分 类 号：S37[农业科学—农产品加工]