复合涂膜保鲜剂对番荔枝模拟贮运期间品质的影响  

Effect of Compound Film Preservative on Quality of Annona squamosa L.During Simulated Storage and Transportation

作　　者：杨永利 袁俏玲 王丹 蔡敏瑜 高志盛 张琦晟 郭守军 YANG Yongli;YUAN Qiaoling;WANG Dan;CAI Minyu;GAO Zhisheng;ZHANG Qisheng;GUO Shoujun(School of Food Engineering and Biotechnology,Hanshan Normal University,Chaozhou Guangzhou 521000,China)

机构地区：[1]韩山师范学院食品工程与生物科技学院,广东潮州521000

出　　处：《西北农业学报》2020年第7期1106-1115,共10页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：广东省教育厅科技创新项目(2013 kjtX0129);广东省教育厅特色创新类项目(2018KTSCX138)。

摘　　要：研究大黄与五倍子复合涂膜保鲜剂涂膜对番荔枝模拟贮运期间贮藏品质的影响,明确该保鲜剂的保鲜效果。将保鲜剂涂膜的番荔枝作为处理组、未涂膜的果实作为对照(CK),分别置于加冰的泡沫箱中贮藏20 h模拟当地贮运技术,之后开箱放置于常温下贮藏,考察复合涂膜保鲜剂对番荔枝感官品质及其生理生化的影响。结果表明,与CK组比较,经涂膜处理后番荔枝果实的裂果、烂果、霉果和失重情况明显改善,褐变指数和乙烯释放量显著降低;有效延缓了果实软化,延迟了呼吸高峰第1次出现的时间,抑制呼吸高峰的第2次出现,可显著降低淀粉酶活性、减缓淀粉转化为可溶性固形物的速度。该保鲜剂可有效延缓番荔枝模拟贮运期间果实的衰老,起到较为理想的保鲜效果。The effects of rhubarb and gallnut composite film preservative(CCPRC)on the storage quality of Annona squamosa L.during simulated storage and transportation was studied.The Annona squamosa L.fruits were stored in two separate ice foam boxes,including the CK group without preservative and the treatment group with preservative,to simulate the local storage and transportation technology.After storage for 20 hours,it was exposed to room temperature for exploring the effects of the composite coating preservative on its taste qualities,physiological and biochemical changes.Compared with CK group,cracking,rotten,moldy fruits and weight loss of Annona squamosa L.had been significantly improved under the treatment with preservative,the browning index and ethylene release were significantly reduced;the softening in fruit was effectively delayed,the time of the first respiratory peak was delayed too.The second respiratory peak was inhibited,so the amylase activity was significantly reduced and a much lower rate of starch was converted to soluble solids.In conclusion,the preservatives can effectively delay the senescence of the fruits during the simulated storage and transportation,also can significantly improve the preservation effect.

关 键 词：番荔枝 涂膜保鲜 大黄和五倍子提取物 刺槐豆胶和黄原胶 

分 类 号：S661.2[农业科学—果树学]