罗勒水提取物涂膜对珍珠番石榴耐藏性的影响  

Effects of water extract of Ocimum basilicum coating on the storage property of Zhenzhu Psidium guajava fruits

作　　者：许银冰 肖智丽 马晓敏 曾健浩 陈晓琪 李运生 张福平 XU Yin-bing;XIAO Zhi-li;MAXiao-min;ZENG Jian-hao;CHEN Xiao-qi;LI Yun-sheng;ZHANG Fu-ping(School of Food Engineering and Biotechnology,Hanshan Normal University,Chaozhou,Guangdong 521041,China)

机构地区：[1]韩山师范学院食品工程与生物科技学院

出　　处：《南方农业学报》2019年第12期2764-2770,共7页Journal of Southern Agriculture

基　　金：广东省科技计划项目(2014A070713040,2019A141407029);2018年广东大学生科技创新培育专项(pdjhb0325);广东省“冲补强”提升计划专项(GJ2018002)

摘　　要：【目的】探究罗勒水提取物涂膜对珍珠番石榴耐藏性的影响,筛选出适合珍珠番石榴采后保鲜的罗勒水提取物最佳浓度,为番石榴的采后贮藏保鲜提供技术参考。【方法】以玉米粉、地瓜粉和罗勒水提取物制成3个浓度(2.5%、5.0%和7.5%)的涂膜液,分别浸泡番石榴果实3 min,以蒸馏水浸泡果实3 min为对照(CK),各处理果实置于室温条件(20~25℃、相对湿度40%~60%)下贮藏,每3 d测定1次果实的生理指标、贮藏品质及果皮叶绿素,并统计好果率和失重率。【结果】2.5%、5.0%和7.5%的罗勒水提取物涂膜对番石榴采后贮藏期间的呼吸强度、质膜相对透性和过氧化物酶(POD)活性均有明显抑制作用,同时提高过氧化氢酶(CAT)活性,有效保持番石榴外观品质,减缓水分含量下降,以5.0%罗勒水提取物涂膜的保鲜效果最佳。番石榴果实贮藏至第12 d时,CK果实的可溶性固形物(TSS)、维生素C(Vc)和蛋白质含量分别下降38.24%、34.57%和28.19%,好果率仅为52.00%,失重率达26.10%;而5.0%罗勒水提取物涂膜处理果实的TSS、Vc和蛋白质含量仅分别下降15.69%、16.05%和5.69%,好果率为88.00%,失重率为9.25%,比CK延长贮藏时间6 d。【结论】罗勒水提取物涂膜能有效保持番石榴果实原有的风味品质,延长贮藏时间,且以5.0%罗勒水提取物涂膜的保鲜效果最佳。【Objective】Effects of water extract of Ocimum basilicum coating on the storage property of Zhenzhu Psidium guajava fruits were studied in order to find out the optimum concentration of the O. basilicum water extract suitable for postharvest preservation and to prolong the storage life of P. guajava fruits.【Method】Three concentrations of coating solution were made from corn flour,sweet potato powder and O.basilicum water extract,and then the P. guajava fruits were soaked in 2.5%,5.0% and 7.5% O. basilicum coating solution 3 min respectively,in the control(CK)P. guajava,the fruits were soaked in distilled water for 3 min,and then each group of fruits was stored at room temperature(20-25 °C,relative humidity was 40%-60%). The physiological indexes,storage quality,and chlorophyll in the peel of the fruit were measured once every 3 d,and counted the good fruit rate and weight loss rate.【Result】The water extract of 2.5%,5.0%and 7.5% O. basilicum coating inhibited respiratory intensity,plasma membrane permeability and peroxidase(POD)activity of P. guajava during postharvest storage. At the same time,the activity of catalase(CAT)was increased,the appearance quality of P. guajava was effectively maintained,and the water content was slowed down,the best preservative effect was obtained by using 5.0% O. basilicum water extract. At the 12 thday of storage,the soluble solid(TSS),vitamin C(Vc)and protein contents of fruits in the control group decreased by 38.24%,34.57% and 28.19%,respectively,the good fruit rate was only 52.00%,and the weight loss rate was 26.10%. However,the TSS,Vc and protein content of fruits in 5.0% O. basilicum water extract coating group only decreased by 15.69%,16.05% and 5.69%,the good fruit rate was 88.00%,the weight loss rate was 9.25%,and the storage time was 6 d longer than that of the control.【Conclusion】O. basilicum water extract coating can effectively maintain the original flavor quality of P. guajava fruit and prolong its storage time. The best preservation effect is obtained

关 键 词：番石榴 罗勒水提取物 涂膜 生理指标 贮藏品质 

分 类 号：S667.9[农业科学—果树学]