三种复配生物保鲜剂处理对红毛丹贮藏效果的影响  

Effects of Three Compound Biological Preservatives on the Storage Effect of Nephelium lappaceum L.

作　　者：潘晓翠 成宏斌 王帆林 贾笑英 王代军 PAN Xiao-cui;CHENG Hong-bin;WANG Fan-lin;JIA Xiao-ying;WANG Dai-jun(Hainan Academy of Agricultural Sciences Group Co.,Ltd.,Haikou 570216,China;Hainan Nongken Nanfan Industry Group Co.,Ltd.,Sanya 572025,China)

机构地区：[1]海南省农垦科学院集团有限公司,海南海口570216 [2]海南农垦南繁产业集团有限公司,海南三亚572025

出　　处：《保鲜与加工》2023年第6期1-9,共9页Storage and Process

基　　金：海南省农垦科学院集团有限公司英才托举项目(CR202101;ABR202102)。

摘　　要：以“保研-7号”红毛丹为试材,采用厚朴提取液、竹醋液、松针精油和胡椒碱复配制备生物保鲜剂,比较13℃下3种复配生物保鲜剂处理对红毛丹贮藏品质的影响。结果表明:3种复配生物保鲜剂处理均能有效抑制红毛丹果实的腐烂、变软及果皮褐变,保持较高的好果率,抑制呼吸作用,保持较高的可溶性固形物(TSS)含量、较低的可滴定酸(TA)含量及多酚氧化酶(PPO)活性,在调控苯丙氨酸解氨酶(PAL)和超氧化物歧化酶(SOD)活性,维持贮藏期间红毛丹果实正常代谢,提升抗逆性,促使红毛丹果实保持细胞膜完整性,延长内稳态时间方面具有较好的作用。其中,厚朴提取液、竹醋液、松针精油及胡椒碱复配的生物保鲜剂处理配合真空包装对保持红毛丹果实品质,延长贮藏时间效果较好。Using‘Baoyan-7’rambutan as test material,the biological preservative was prepared by compounding Magnolia officinalis extract,bamboo vinegar,pine needle essential oil and piperine,the effects of three kinds of biolog⁃ical preservative treatments on the storage quality of rambutan at 13℃were compared.Results showed that,three kinds of compound biological preservative treatment could effectively inhibit the decay,softening and skin browning of rambutan fruit,maintain high good fruit rate,inhibit respiration,maintain high TSS content,low TA content and PPO activity,and had good effect on regulating PAL and SOD activity,maintaining the normal metabolism of rambutan fruit during storage,improving the stress resistance,keeping cell membrane integrity and prolonging homeostasis time of rambutan fruit.Among them,the treatment of magnolia officinalis extract,bamboo vinegar,pine needle essential oil and piperine combined with vacuum preservation had better storage effect on maintaining the quality of rambutan fruit,and prolonging the storage time.

关 键 词：红毛丹 复配生物保鲜剂 贮藏 

分 类 号：S609.3[农业科学—园艺学]