苯乳酸处理对香蕉果实后熟品质的影响  

Effects of Phenyllactic Acid Treatment on Postharvest Qualities of Banana Fruits

作　　者：高羽莎 李奕星[2] 李芬芳 袁德保 陈娇[2] GAO Yusha;LI Yixing;LI Fenfang;YUAN Debao;CHEN Jiao(College of Food Science and Engineering,Hainan University,Haikou 570228,China;Institute of Tropical Bioscience and Biotechnology,Chinese Academy of Tropical Agricultural Sciences,Haikou 571101,China)

机构地区：[1]海南大学食品科学与工程学院,海南海口570228 [2]中国热带农业科学院热带生物技术研究所,海南海口571101

出　　处：《保鲜与加工》2024年第2期8-14,共7页Storage and Process

基　　金：海南省自然科学基金高层次人才项目(320RC682)。

摘　　要：以香蕉果实为试验材料,探究苯乳酸处理对香蕉果实贮藏期间品质的影响。采用0.6%苯乳酸对香蕉果实进行浸泡处理,以清水浸泡为对照,将果实置于23℃、相对湿度85%的环境中贮藏,定期(每2 d)测定果皮色度、果实硬度、可溶性固形物含量及乙烯释放量等指标,并观察记录果实腐烂率变化和发病情况。结果表明:随着贮藏时间的延长,苯乳酸处理能够有效抑制香蕉果实贮藏期间的乙烯释放量,并较好地保持果实的硬度和色度,减缓可溶性固形物含量的积累,同时有效减轻香蕉果实腐烂率和病情指数的上升。可见,苯乳酸处理能够有效延缓香蕉果实的后熟衰老进程,减轻香蕉果实的腐烂并保持香蕉果实的品质,对延长香蕉果实货架期具有重要作用。The study aimed to investigate the effects of phenyllactic acid treatment on the qualities of banana fruits during storage taking banana fruits as experimental materials.The banana fruits were treated with 0.6%phenyllactic acid solution,and the water treatment was used as the control.The fruits were stored in 23℃with relative humidity of 85%.Quality parameters including peel color,fruit firmness,soluble solid contents,and ethylene release were measured regularly(every 2 days),and the fruit decay rate changes and incidence were observed and recorded.The results showed that with the prolongation of storage time,phenyllactic acid treatment could effectively suppress ethylene release during the storage of banana fruits,maintain fruit firmness and peel color,slow down the accumulation of soluble solid contents,and effectively reduce the increase in decay rates and disease indices of banana fruits.Therefore,phenyllactic acid treatment can effectively delay the aging process of banana fruits after ripening,reduce the decay rates,and maintain the qualities,which plays an important role in prolonging the shelf life of banana fruits.

关 键 词：香蕉 苯乳酸 后熟 品质 贮藏 

分 类 号：S668.1[农业科学—果树学] S609.3[农业科学—园艺学]