马来海松酸聚乙二醇柠檬酸酯对椪柑的保鲜性能  

Study on property fresh-keeping of rosin-based preservatives for ponkan

作　　者：许嘉琍 姚姝凤 高宏[1,2] 张海波[1,2] 商士斌 XU Jiali;YAO Shufeng;GAO Hong;ZHANG Haibo;SHANG Shibin(Institute of Chemical Industry of Forest Products,CAF,National Engineering Lab for Biomass Chemical Utilization,Key and Open Lab of Forest Chemical Engineering,SFA,Nanjing 210042,China;Research Institute of Forestry New Technology,CAF,Beijing 100091,China)

机构地区：[1]中国林业科学研究院林产化学工业研究所,生物质化学利用国家工程实验室,国家林业和草原局林产化学工程重点开放性实验室,南京210042 [2]中国林业科学研究院林业新技术研究所,北京100091

出　　处：《林业工程学报》2020年第6期76-81,共6页Journal of Forestry Engineering

基　　金：国家重点研发计划(2016YFD0600804)。

摘　　要：以椪柑为试材,在室温贮藏条件下,用含有不同质量分数马来海松酸聚乙二醇柠檬酸酯(MRPC)(5%,10%和15%)的保鲜剂对采后果实进行了涂膜处理,并与市售保鲜剂(果蜡)和清水处理组(CK)进行对照,自然晾干后每6 d测定相关生理生化指标,包括质量损失率、硬度、可溶性固形物含量、超氧化物歧化酶(SOD)、过氧化物酶(POD)和过氧化氢酶(CAT)活性的变化。结果表明:与CK组相比,不同浓度的MRPC涂膜均能有效抑制椪柑的水分流失,减缓果实硬度和可溶性固形物含量的变化。经5%,10%和15%MRPC保鲜剂涂膜处理的椪柑,具有较高的POD、SOD和CAT活性,其POD酶活分别为1.65,1.16和1.07 U/g,分别比CK组高70.3%,57.8%和54.2%;SOD酶活分别比CK组高15.1%,16.5%和9.0%;CAT酶活分别为1.31,1.32和1.33 U/g,显著高于CK组。综合各指标发现,5%的MRPC保鲜剂对椪柑果实的保鲜效果最佳,在室温下贮藏42 d后,椪柑的质量损失率仅为10.18%,比CK组低38.68%,可以更有效地保持椪柑果实采后的贮藏质量。与市售保鲜剂果蜡相比,MRPC可更有效地抑制硬度和可溶性固形物含量的变化,维持SOD、POD和CAT酶活。这说明MRPC保鲜剂在水果保鲜领域具有较好的应用潜力。Rosin is an important natural,non-toxic and eco-friendly resource,which was obtained from pine and other conifer trees.Owing to the excellent properties of rosin,such as moisture-proof,good film forming ability,antiseptic,etc.,it is extensively used in food processing,medical and health products.As a biomass resource,ro sin is used in food preservation,which is in line with the trend of food safety and sustainable development.The effect of coating preservative with maleated rosin acid polyethylene glycol citrate(MRPC) as the main component on the physiological quality of postharvest citrus fruits was investigated.In this study,postharvest ponkans were coated by compound preservative with the contents of 5%,10% and 15% at room temperature,which was compared with the commercial fresh keeping agent and untreated control(CK).Then the ponkans were air-dried and the changes in weight loss,firmness,total soluble solids content,enzyme activities of peroxidase(POD),superoxide dismutase(SOD)and catalase(CAT) of ponkan were determined every 6 days.The results showed that preservatives with different concentrations of MRPC could effectively inhibit the loss of water,which can also slow down the changes of firmness and total soluble solids content of ponkan,compared to CK.Meanwhile,the activities of POD,SOD and CAT increased.The POD activities of ponkan treated with 5%,10% and 15% MRPC antistaling agent were 1.65,1.16 and1.07 U/g,which were 70.3%,57.8% and 54.2% higher than that of the control group,respectively;the enzyme activities of SOD were 15.1%,16.5% and 9.0% higher than the control group,respectively.The CAT activities were1.31,1.32 and 1.33 U/g,respectively,which were significantly higher than that in the control group.Preservatives with 5% MRPC had the better effect on the storage of ponkan,and the weight loss rate was only 10.18% after 42 days at room temperature storage,which was 38.68% lower than the control group,and it was more effective in maintaining the postharvest storage quality of ponkan fruits.Compared w

关 键 词：马来海松酸聚乙二醇柠檬酸酯 涂膜保鲜 椪柑 松香基保鲜剂 水果保鲜 

分 类 号：S666.1[农业科学—果树学] O629.9[农业科学—园艺学]