新型生物复合缓释型保鲜剂对印度红瓜保鲜生理及品质的影响  

Effect of a New Biological Compound Slow-released Preservative on Physiology and Quality of Ivy Gourd

作　　者：区仲甜 杨淑芳 王璐 蒋侬辉[2] 梁凯庭 杨奇平 OU Zhongtian;YANG Shufang;WANG Lu;JIANG Nonghui;LIANG Kaiting;YANG Qiping(Zhongshan Haizaoye Agricultural Technology Co.,Ltd.,Zhongshan,Guangdong 528400,China;Institute of Fruit Tree Research,Guangdong Academy of Agricultural Sciences,Guangzhou,Guangdong 510640,China)

机构地区：[1]中山市海枣椰农业科技有限公司,广东中山528400 [2]广东省农业科学院果树研究所,广东广州510640

出　　处：《热带农业科学》2021年第1期59-67,共9页Chinese Journal of Tropical Agriculture

基　　金：中山市社会公益科技研究项目(No.2018C2001):2018年广东省科技创新战略专项资金项目(乡村振兴战略和农业科技创新)。

摘　　要：研究自制的新型生物复合缓释型保鲜剂对印度红瓜保鲜效果。试验结果表明:与对照组相比,该保鲜剂可以较好地维持印度红瓜果实的色泽和营养物质,延长货架期;高释放速率的香樟叶提取物,可以有效地发挥保鲜剂的杀菌和抗氧化能力,减少印度红瓜的腐败微生物滋生,延缓果实品质下降,从而延长印度红瓜果实贮藏时间,保鲜效果较好。通过正交试验确定:环境温度4℃,相对湿度40%和吸附剂的比例1∶1为新型保鲜剂最佳作用条件。Ivy gourd was treated with a self-made new biological compound slow-released preservative to observe the effect of the preservative on the storage of the ivy gourd.The results showed that compared with the control the preservative treatment was better in maintaining the color and nutrients of the ivy gourd and prolonged the shelf life of the ivy gourd.The preservative made of Cinnamomum camphora leaf extract with high release rate effectively exerted the antiseptic and anti-oxidation ability of the preservative,reduced the growth of spoilage microorganisms of the ivy gourd,delayed the decline of fruit quality and thereby prolonged the storage of the ivy gourd.An experiment with orthogonal design of the preservative showed that the preservative had optimum effect on the storage of the ivy gourd under the conditions that the ambient temperature was 4°C,the relative humidity 40%and the ratio of preservative to adsorbent 1:1.

关 键 词：新型保鲜剂 印度红瓜 香樟叶提取物 保鲜效果 

分 类 号：S652.9[农业科学—果树学]