果实生长发育后期喷施蔗糖溶液对井岗红糯荔枝采后品质的影响  

Effect of Pre-harvest Sucrose Solution Spray at the Latter Stage of Fruit Development on Quality of Litchi Fruit During Storage

作　　者：喻文涛 曲姗姗 李萌萌 王光 朱世江[1] YU Wentao;QU Shanshan;LI Mengmeng;WANG Guang;ZHU Shijiang(College of Horticulture,South China Agricultural University/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China,Ministry of Education,Guangzhou,Guangdong 510642,China)

机构地区：[1]华南农业大学园艺学院/广东省果蔬保鲜重点实验室/南方园艺产品保鲜教育部工程技术研究中心,广东广州510642

出　　处：《热带作物学报》2023年第4期799-808,共10页Chinese Journal of Tropical Crops

基　　金：国家荔枝龙眼产业体系采后贮藏与保鲜岗(No.CARS-32-15)。

摘　　要：对采后果实用化学药剂实施浸泡处理是水果保鲜的通用方法。但由于消费者对农残的担忧、荔枝产区采后处理条件缺乏等原因,亟需研发绿色环保且简便易行的荔枝保鲜新技术。本研究在果实生长发育后期(采前10 d)用5 mmol/L蔗糖溶液喷施井岗红糯荔枝,采收后置于常温(20℃)贮藏。结果表明:与对照相比,采前蔗糖处理降低了采后荔枝的褐变指数、病情指数和腐烂率,降低了红绿色度(a^(*))值,提高了亮度(L^(*))和黄蓝色度(b^(*))值,表明蔗糖处理改善了荔枝的外观品质。蔗糖处理的荔枝可溶性固形物(TSS)和可滴定酸(TA)含量与对照无明显差异,但维生素C(Vc)含量略低于对照,表明其对营养品质无明显不利影响。采前蔗糖处理抑制荔枝果皮多酚氧化酶(PPO)、过氧化物酶(POD)活性,降低果皮相对电导率(REC)、丙二醛(MDA)、过氧化氢(H_(2)O_(2))和超氧阴离子(O_(2)^(–)·)含量,以及提高荔枝果皮苯丙氨酸解氨酶(PAL)活性和总酚含量,从而延缓荔枝的褐变和腐烂。研究结果表明采前蔗糖处理作为一项新型荔枝保鲜技术在我国荔枝产区具有一定的应用前景。Soaking the harvested fruit with chemical fungicides is a general method for fruit preservation.However,due to the concerns of consumers about chemical residues and the lack of postharvest treatment conditions in litchi produc-ing areas,there is an urgent need to develop green,environment-friendly preservation techniques for litchi,which is also easy to apply.In this study,‘Jingganghongnuo’litchi was sprayed with 5 mmol/L sucrose solution at the latter stage of fruit development(10 days before harvest),and stored at room temperature(20℃)after harvest.The results showed that,compared with the control,pre-harvest sucrose treatment reduced the browning index,disease index and decay rate of harvested litchi,decreased the chromaticity a^(*)value and increased the L^(*)and b^(*)values,indicating that sucrose treatment improved the appearance quality of litchi.The sucrose-treated litchi was not significantly different from the control in the content of soluble solid(TSS)and titratable acid(TA),although they were slightly lower than that of the control in the content of Vc,suggesting that it had no significant adverse effect on nutritional quality.Sucrose treatment inhibited the activities of polyphenol oxidase(PPO)and peroxidase(POD)in litchi pericarp,reduced the contents of relative conductivity(REC),malondialdehyde(MDA),hydrogen peroxide(H2O2)and superoxide anion(O_(2)^(-)•),and in-creased the activity of phenylalanine ammonia lyase(PAL)and total phenol content in litchi pericarp,so as to delay the browning and decay of litchi.This study shows that pre-harvest sucrose treatment,as a new litchi preservation technol-ogy,has a certain prospect for application in litchi producing areas in China.

关 键 词：荔枝 蔗糖 采前处理 品质 褐变 腐烂 

分 类 号：S667.1[农业科学—果树学]