沃柑采用香茅草精油-羧甲基壳聚糖复合液涂膜保鲜的效果  

Effect of citronella essential oil and chitosan compound coating on the preservation of Orah fruits

作　　者：杜倩洁 杨阔 周慧琴 刘地 邓佳 王芳[1,2] DU Qianjie;YANG Kuo;ZHOU Huiqin;LIU Di;DENG Jia;WANG Fang(College of Forestry,Southwest Forestry University,Kunming,Yunnan,650224,China;Key Laboratory of Biodiversity Conservation of Southwest China,State Forestry and Grassland Administration,Kunming,Yunnan,650224,China;Key Laboratory of Southwest Mountain Forest Resources Conservation and Utilization,Ministry of Education,Kunming,Yunnan,650224,China)

机构地区：[1]西南林业大学林学院,昆明650224 [2]西南地区生物多样性保育国家林业和草原局重点实验室,昆明650224 [3]西南山地森林资源保育与利用教育部重点实验室,昆明650224

出　　处：《中国南方果树》2024年第3期28-36,共9页South China Fruits

基　　金：国家自然科学基金(NO.32160395);云南省“兴滇英才支持计划”青年人才项目(XDYC-QNRC-2022-0226);云南省农业联合专项面上项目(202301BD070001-102);云南省教育厅科学研究基金项目(2018JS327);西南林业大学科研启动基金(NO.111923)资助。

摘　　要：为开发安全高效的可食性涂膜用于沃柑采后保鲜,以羧甲基壳聚糖(carboxymethyl chitosan,CMCS)和香茅草精油(XMC)两种天然材料为原料制备复合涂膜材料,并检验复合涂膜材料的理化性质,后以蒸馏水为对照,研究0.5%香茅草精油-1.0%羧甲基壳聚糖复合液涂膜处理对沃柑果实青霉、绿霉病害的防控效果及其对果实抗病防御酶活性和果实品质的影响。结果表明,羧甲基壳聚糖添加香茅草精油后,提高了膜的韧性、完整性、粗糙度和不透明度,降低了膜的水蒸气透过率。0.5%香茅草精油-1.0%羧甲基壳聚糖复合液涂膜处理显著(p<0.05)抑制了沃柑果实青霉、绿霉病的发病率及病斑直径的扩展。与对照(无菌水)相比,0.5%香茅草精油-1.0%羧甲基壳聚糖复合液涂膜处理诱导提高了沃柑果皮中苯丙氨酸解氨酶、过氧化物酶、多酚氧化酶、几丁质酶等抗病相关酶的活性及总酚、类黄酮、花青素等抗性物质的含量,且在整个试验期间(25 d)保持了果实品质。羧甲基壳聚糖加入香茅草精油提高了复合膜的整体性能,0.5%香茅草精油-1.0%羧甲基壳聚糖复合液涂膜处理诱导提高了采后沃柑果实的抗病能力,且能有效地维持果实品质。In order to find a safe and efficient edible coating material for the preservation of Orah fruits,a composite coating material was prepared using carboxymethyl chitosan(CMCS)and citronella essential oil(XMC)as raw materials.The physicochemical properties of the composite coating material were tested.The effects of 0.5%citronella essential oil and 1.0%carboxymethyl chitosan coating(0.5%XMC-1.0%CMCS)on the prevention and control of Penicillium italicum and P.digitatum of Orah fruits,as well as on enzyme activity and quality of the fruit were then studied with distilled water as a control.The results showed that the addition of citronella essential oil improved the toughness,integrity,roughness and opacity of the film,and decreased the water vapor transmittance.At the same time,the treatment of 0.5%citronella essential oil and 1.0%carboxymethyl chitosan significantly(p<0.05)inhibited the incidence of P.italicum and P.digitatum,and the expansion of lesion on the peel of Orah.Compared with control group,the composite coating treatment of 0.5%citronella essential oil and 1.0%carboxymethyl chitosan induced and increased the activities of phenylalanine ammonia lyase(PAL),peroxidase(POD),polyphenol oxidase(PPO),chitinase(CHI),and the content of phenol,anthocyanins,flavonoids and other resistant substances in Orah peel.The fruit quality was maintained during the entire storage process.In conclusion,adding citronella essential oil into carboxymethyl chitosan improved the whole performance of the composite membrane,and composite of 0.5%XMC-1.0%CMCS coating induced improved disease resistance of postharvest Orah fruits,maintained the fruit quality.

关 键 词：沃柑 采后保鲜 羧甲基壳聚糖 香茅草精油 诱导抗病 果实品质 

分 类 号：TS2[轻工技术与工程—食品科学与工程]