保鲜剂对桑椹采前活性物质积累及采后保鲜效果的影响  

Effects of Preservatives on Active Substance Accumulation to the Preharvest Mulberries and Preservation Effect to the Postharvest Mulberries

作　　者：赵珮 高琴琼 周利华 朱荣霞 张莉 吴均 ZHAO Pei;GAO Qinqiong;ZHOU Lihua;ZHU Rongxia;ZHANG Li;WU Jun(Chongqing Sericultural Science and Technology Research Institute,Chongqing 400700)

机构地区：[1]重庆市蚕业科学技术研究院,重庆400700

出　　处：《北方园艺》2025年第3期88-96,共9页Northern Horticulture

基　　金：2019年重庆市自然科学基金面上资助项目(cstc2019jcyj-msxmX0664)。

摘　　要：以桑椹为试材,选择安全、无毒的保鲜剂,通过对桑椹采前喷施和采后保鲜处理,研究不同保鲜剂及包装对桑椹采前活性物质积累及采后品质的影响,筛选桑椹最佳保鲜方式,以期为桑椹综合保鲜应用技术提供参考依据。结果表明:采前喷施ClO_(2)和壳聚糖能够显著促进盛熟期桑椹多糖的累积,且最佳浓度分别为60 mg·L^(-1)、0.05 g·L^(-1)。在冷藏条件下,使用20μm保鲜膜包装的桑椹坏果率最低、贮藏品质相对较好。在冷藏使用20μm保鲜膜条件下,筛选ClO_(2)、壳聚糖抑制桑椹腐烂率最适浓度分别为60 mg·L^(-1)、0.05 g·L^(-1);分别将60 mg·L^(-1)ClO_(2)、0.05 g·L^(-1)壳聚糖与保鲜缓释剂1-MCP、芳樟醇组合使用,对比试验显示组合处理显著降低了冷藏桑椹的坏果率和失重率,同时更好的保持了桑椹的贮藏品质,表明ClO_(2)、壳聚糖与保鲜缓释剂组合使用效果显著优于其单独使用。Taking mulberry as the test material,safe and non-toxic preservatives were selected for spraying on mulberry fruits before harvesting and making preservation treatment after harvesting.The effects of different preservatives and packaging on the accumulation of active substances in mulberries before harvesting and the preservation effect after harvesting were studied,to sort out the best preservation method for mulberries,in order to provide reference for comprehensive mulberry preservation application technology.The results showed that spraying of ClO_(2)and chitosan could significantly promote the accumulation of polysaccharides during the mature period for pre harvest mulberry,and the optimal concentrations were 60 mg·L^(-1)and 0.05 g·L^(-1),respectively.Under refrigeration conditions,mulberry fruits packaged with 20μm fresh-keeping film had the lowest rate of bad fruit and relatively good storage quality.Under the condition of using 20μm cling film in refrigeration,the optimal concentrations of ClO_(2)and chitosan for inhibiting decay rate were selected as 60 mg·L^(-1)and 0.05 g·L^(-1),respectively.The combination of 60 mg·L^(-1)ClO_(2)and 0.05 g·L^(-1)chitosan with fresh-keeping slow-release agent 1-MCP and linalool were used separately.Comparative experiments showed that the combination treatment significantly reduced the bad fruit rate and weight loss rate of refrigerated mulberry.At the same time,the storage quality of the tested mulberry was better maintained,indicating that the combination of ClO_(2),chitosan,and preservation slow-release agent had a significantly better effect than their individual use.

关 键 词：采前 采后 保鲜剂 桑椹 活性物质 贮藏品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]