文章摘要
李奕星1,2,陈美娟3,陈 娇1,2,李芬芳1,2,马伏宁1,2,袁德保1,2.咪鲜胺、芥末精油微胶囊对红毛丹果实保鲜效果的 研究[J].海南师范大学学报自科版,2019,32(4):390-396
咪鲜胺、芥末精油微胶囊对红毛丹果实保鲜效果的 研究
Effects of Prochloraz and Microencapsulation of Mustard EssentialOil on Preservation of Rambutan (Nephelium lappaceum Linn.) Fruit
  
DOI:10.12051/j.issn.1674-4942.2019.04.006
中文关键词: 红毛丹果实  防腐保鲜剂  贮藏品质  生理
英文关键词: rambutan fruit  preservative  storage quality  physiology
基金项目:海南省科技计划项目(ZDYF2018147);海南省自然科学基金青年项目(318QN289);海南省重点研发项目 (ZDYF2019208);中国热带农业科学院基本科研业务费专项(1630092018008)
作者单位
李奕星1,2,陈美娟3,陈 娇1,2,李芬芳1,2,马伏宁1,2,袁德保1,2 1. 中国热带农业科学院 海口实验站/海南省香蕉遗传改良重点实验室海南 海口 571101 2. 海南省热带园艺产品采后生理与保鲜重点实验室广东 湛江 524091 3. 海南大学 食品学院海南 海口 570228 
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中文摘要:
      针对海南产红毛丹果实存在采后处理及物流保鲜技术不足等问题,为考察具有应用前 景的采后处理技术方法对果实贮藏品质与生理的影响,使用咪鲜胺或芥末精油微胶囊处理采收的 “保研-7号”红毛丹果实(对照为不作任何处理),考察8 d贮藏期内好果率、褐变指数、色差、硬度、 可溶性固形物含量、细胞膜透性等变化。贮藏中后期咪鲜胺或芥末精油微胶囊处理果实在好果 率、褐变指数方面明显优于对照(P<0.05);咪鲜胺或芥末精油微胶囊处理在延缓果实色泽、可溶性 固形物含量、可滴定酸含量方面具有一定效果;咪鲜胺或芥末精油微胶囊处理果实的细胞膜透性 在大部分贮藏期内显著低于对照(P<0.05);芥末精油微胶囊保鲜效果不如咪鲜胺。
英文摘要:
      In view of the technical shortage for postharvest handling and logistics preservation in rambutan fruit in Hainan, the effects of two postharvest treatments on fruit storage quality and physiology were investigated. Harvested rambutan fruit (Baoyan-7) was treated with prochloraz or microcapsules of mustard essential oil and fruit without any treatment served as the control. Then the changes of marketable fruit rate, browning index, color difference, firmness, soluble solids content and cell membrane permeability were investigated during the 8-day storage. Fruit treated with prochloraz or microcapsules of mustard essential oil exhibited better results than the control fruit in the aspects of marketable fruit rate and browning index (P<0.05) especially in the middle and late storage period. Prochloraz or microcapsules of mustard essential oil could delay fruit color, soluble solids content and titratable acid content to a certain extent. Cell membrane permeability of treated fruit by prochloraz or microcapsules of mustard essential oil was significantly superior to that of control fruit during most of stor⁃ age time (P<0.05). The fresh-keeping effect of microcapsules of mustard essential oil was inferior to that of prochloraz treat⁃ ment. Microcapsules of mustard essential oil have a certain application prospect, and they could be used in production with prochloraz together.
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