芥末精油微胶囊结合咪鲜胺处理对荔枝贮藏品质的影响  

Effects of Mustard Essential Oil Microencapsulation Combined with Prochloraz Treatments on Quality of Litchi(Litchi chinensis Sonn.)Fruit During Storage

作　　者：李奕星[1] 李芬芳[1] 陈娇[1] 马伏宁[1] 袁德保[1] LI Yixing;LI Fenfang;CHEN Jiao;MA Funing;YUAN Debao(Haikou Experimental Station,Chinese Academy of Tropical Agricultural Sciences/Hainan Key Laboratory of Banana Genetic Improvement,Haikou 571101,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

出　　处：《海南师范大学学报（自然科学版）》2020年第1期58-63,共6页Journal of Hainan Normal University（Natural Science）

基　　金：海南省科技计划项目(ZDYF2018147);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：采用芥末精油微胶囊结合咪鲜胺处理新鲜采摘的无核荔枝,以好果率、褐变指数、果皮色泽、可溶性固形物含量以及相对电导率为评价指标,研究其对无核荔枝贮藏品质的影响,探索室温条件下芥末精油微胶囊结合咪鲜胺处理对荔枝的保鲜效果。结果表明,芥末精油微胶囊能改善荔枝的贮藏品质,但是效果不如咪鲜胺;使用芥末精油微胶囊结合咪鲜胺处理荔枝时,随着咪鲜胺浓度提高,保鲜效果逐渐提高,芥末精油微胶囊结合0.8倍或者0.9倍浓度的咪鲜胺保鲜效果最佳,与咪鲜胺处理组无显著差别。The effects of mustard essential microencapsulation combined with prochloraz on postharvest quality of seedless litchi were explored through the changes of marketable fruit rate,browning index,color difference,soluble solids content and cell membrane permeability.The results showed that the combination treatment could improve the storage quality,but less than the group with prochloraz alone.The preservation effects of combination treatment on postharvest quality increased with the increase of prochloraz concentration,and the preservation effects were best when prochloraz was 0.8 times or 0.9 times,with no significant difference from the group with prochloraz alone.

关 键 词：荔枝 芥末精油 咪鲜胺 贮藏 品质 

分 类 号：S37[农业科学—农产品加工]