丁香提取液对脐橙贮藏保鲜效果研究  

Effect of Clove Extracts on Preservation of Navel Orange

作　　者：曾慧[1] 戴燕玲 杨文侠[1,2] ZENG Hui;DAI Yanling;YANG Wenxia(School of Life and Sciences,Gannan Normal University,Ganzhou 341000,China;National Naval Orange Engineering Research Center,Gannan Normal University,Ganzhou 341000,China)

机构地区：[1]赣南师范大学脐橙学院,江西赣州341000 [2].赣南师范大学国家脐橙工程技术研究中心,江西赣州341000

出　　处：《赣南师范大学学报》2019年第6期94-97,共4页Journal of Gannan Normal University

基　　金：江西省教育厅科研项目(GJJ14664);江西省2011协同创新中心研发项目(2014QC10);赣州市科技计划项目。

摘　　要：以丁香提取液为原料,应用于脐橙采后贮藏保鲜试验.采用0,2%,3%,4%的丁香提取液浸泡脐橙后贮藏,定期检测相关指标.结果表明2%,3%和4%质量分数的丁香提取液均能有效减少脐橙的失重率和腐烂率.常温贮藏100 d后,与对照相比,3%丁香提取液处理的果实腐烂率降低了22.79%,失重率减少了7.08%;且有效延缓果实总酸的消耗,保持较高的过氧化物酶(Peroxidase,POD)活性,减少丙二醛(Malondialdehyde,MDA)的积累,其保鲜效果最佳,说明丁香提取液可作为天然保鲜剂应用于脐橙采后贮藏保鲜.The clove extract was used as raw material and applied to the postharvest storage and preservation test of navel orange.The navel orange was stored after being immersed with 0,2%,3%,and 4%of clove extract,and its relevant indicators were periodically checked.The results showed that 2%,3%and 4%by mass of clove extract can effectively reduce the weight loss rate and decay rate of navel orange.After storage for 100 days at room temperature,compared with the control,the rot rate of 3%clove extract reduced by 22.79%and the weight loss rate decreased by 7.08%,and effectively delayed the total acid consumption,maintaining a high peroxidase(Peroxidase,POD)activity,reducing the accumulation of malondialdehyde(MDA).It has the best preservation effect which indicates that clove extract can be used as a natural preservative for postharvest storage and preservation of navel orange.

关 键 词：丁香提取液 脐橙 贮藏 防腐 保鲜 

分 类 号：S432.4[农业科学—植物病理学]