文献类型：期刊文献

中文题名：邻苯基苯酚结合果蜡涂膜处理对采后贡柑贮藏品质的影响

英文题名：Effect of O-Phenyl Phenol Coating on Storage Quality of Postharvest Gonggan Citrus

作者：蔡智敏[1];颜珲璘[1];黄和[1];钟赛意[1];何俊杰[1];李映志[2];刘海[1]

机构：[1]广东海洋大学食品科技学院,广东省亚热带果蔬加工现代农业科技创新中心,广东湛江524088;[2]省级现代农业(热带特色园艺)产业技术研发中心,广东湛江524088

年份：2022

卷号：43

期号：6

起止页码：327

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心、北大核心2020

基金：国家自然科学基金(31271965);广东省公益研究与能力建设专项资金(2015A020209165);广东省高等教育“创新强校工程”(GDOU2013050244)。

语种：中文

中文关键词：邻苯基苯酚;贡柑;果蜡涂膜;贮藏品质

外文关键词：o-phenyl phenol;Gonggan citrus;wax coating;storage quality

中文摘要：为延长贡柑贮藏期,探究邻苯基苯酚结合果蜡涂膜处理对采后贡柑果实的保鲜效果,本研究以采后德庆贡柑果实为实验材料,研究了0.2%浓度邻苯基苯酚结合果蜡涂膜处理对采后贡柑在常温贮藏期间果实品质的影响,观察和测定了贮藏期间果实的腐烂率、硬度、可滴定酸(TA)、可溶性固形物(TSS)、维生素C(VC)、细胞膜的通透性、丙二醛(MDA)以及超氧化物歧化酶(SOD)和过氧化氢酶(CAT)的活性。结果表明,对照果在第6 d就开始腐烂,而0.2%邻苯基苯酚涂膜处理果实在第12 d才开始腐烂,并在贮藏后期处理组腐烂率明显低于对照组,显著延长了采后贡柑的常温贮藏时间(P<0.05)。与对照相比,经0.2%邻苯基苯酚结合果蜡涂膜处理能有效维持贡柑果实较高的TA、TSS和VC的含量;同时,0.2%邻苯基苯酚结合果蜡涂膜处理明显减缓了果实的软化,降低了采后贡柑果实的失水率,保持了较高的硬度。此外,经0.2%邻苯基苯酚结合果蜡涂膜处理可有效维持果实组织中SOD和CAT活性在贮藏后期保持较高水平,并减少丙二醛(MDA)的积累,进而延缓果实组织细胞膜透性增加,有效抑制采后贡柑果实品质的劣变。因此,0.2%邻苯基苯酚结合果蜡涂膜处理可作为有效的保鲜方式用于贡柑果实的采后保鲜。

外文摘要：In order to extend the storage time of Gonggan citrus and explore the preservation effect of o-phenyl phenol(OPP) combined with wax coating on postharvest Gonggan citrus fruit, Deqin Gonggan citrus fruit was used as test material to study effects of 0.2% OPP combined with wax coating on quality of postharvest Deqin Gonggan citrus fruit stored at room temperature, and decay rate, hardness, titratable acidity(TA), total soluble solids(TSS), ascorbic acid(VC), cell membrane permeability, malondialdehyde(MDA), superoxide dismutase(SOD) and catalase(CAT) were measured during the storage time. The results showed that controlled fruit began to rot after 6 days of storage and fruit treated with 0.2%OPP combined with wax coating began to rot after 12 days of storage, and decay rate of treated group was obviously slower than the controlled group during anaphase storage, as markedly extending storage time of postharvest Gonggan citrus at ambient temperature(P<0.05). Compared with the controlled fruit, the fruit treated with 0.2% OPP combined with wax coating maintained higher contents of TSS, TA and VC. The treatment with 0.2% OPP coating obviously retarded fruit softening, reduced loss of water in fruit and kept higher hardness of fruit during storage. Furthermore, the result also indicated that the treatment with 0.2% OPP effectively maintained higher SOD and CAT activities of Gongan citrus fruit during latter stage of storage, reduced MDA accumulation and delayed increment of fruit cell membrane permeability during storage compared with the control, thus, efficiently delayed quality deterioration of postharvest Gonggan citrus fruit during storage at room temperature. Therefore, the treatment with 0.2% OPP combined with wax coating could be used as an effective way to preserve the freshness of gonggan citrus fruit after harvest.