贵州山地芒果复合保鲜剂的筛选及保鲜效应分析
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摘要
为研究复合保鲜剂对山地芒果的保鲜效应,选用赤霉素、壳聚糖和氯化钙3种保鲜剂对贵州山地芒果贮藏保鲜进行试验分析。以"桂热芒10号"为材料,综合发病指数、转黄率两个表观指标分析得出:单一保鲜剂处理的过程中,赤霉素浓度为300 mg/L,壳聚糖浓度为1.0%,芒果果实贮藏时间长,效果佳;复合保鲜剂处理中配制300 mg/L的赤霉素、0.75%壳聚糖和3%氯化钙组合溶液,芒果在常温贮藏下表现良好。并将这3种处理果实的呼吸强度、可溶性固形物和Vc含量进行比较表明:复合保鲜剂处理后,果实的可溶性固形物含量维持时间长、能有效延缓果实呼吸、维持Vc含量的降低。证实了芒果通过复合保鲜剂(300 mg/L赤霉素+0.75%壳聚糖+3%氯化钙)处理能有效增强果实在常温条件下的耐贮藏能力。
Gibberellic acid, chitosan and Ca Cl2 mixture were used for analysing the storage and fresh-keeping of mango. The storage time of mango treated by 300 mg/L gibberellin or 1.0% chitosan was longer than that of other treatments. Further, mango fruit performed well under room temperature storage when the compound preservatives was 300 mg/L gibberellin, 0.75% chitosan and 3% Ca Cl2 mixture. Respiratory intensity, soluble solid and Vc contents of the three treatments indicated that the compound preservative treatment kept a long time sugar levels, delayed effectively respiration, and reduced slowly Vc content of the fruit. It was confirmed that the compound preservative treatment(300 mg/L GA3+0.75% chitosan+3% Ca Cl2 mixture) could enhance effectively the storable capacity of mango fruit at room temperature.
Gibberellic acid, chitosan and Ca Cl2 mixture were used for analysing the storage and fresh-keeping of mango. The storage time of mango treated by 300 mg/L gibberellin or 1.0% chitosan was longer than that of other treatments. Further, mango fruit performed well under room temperature storage when the compound preservatives was 300 mg/L gibberellin, 0.75% chitosan and 3% Ca Cl2 mixture. Respiratory intensity, soluble solid and Vc contents of the three treatments indicated that the compound preservative treatment kept a long time sugar levels, delayed effectively respiration, and reduced slowly Vc content of the fruit. It was confirmed that the compound preservative treatment(300 mg/L GA3+0.75% chitosan+3% Ca Cl2 mixture) could enhance effectively the storable capacity of mango fruit at room temperature.
引文
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[25]曾凤,张淑娟,李雯.采前喷洒赤霉素对采后“贵妃”芒果外观品质的影响[J].保鲜与加工,2017,17(2):7-11.
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[27]马国军,沈世军,张惠雄.壳聚糖保鲜剂对芒果保鲜效果的影响[J].保鲜与加工,2006,(6):28-30.
[2]Sivakumar D,van Deventer F,Terry L A,et al.Combination of1-methylcycclopropene treatment and controlled atmosphere storage retains overall fruit quality and bioactive compounds in Mango[J].Journal of the science of food and agriculture,2012,92(4):821-830.
[3]Thai T H,Marie-Noelle D.Effects of different coatings on biochemical changes of“cat hoa loc”mangoes in storage[J].Postharvest biology and Technology,2008(48):150-152.
[4]何全光,任惠,苏伟强,等.1-MCP对田阳香芒采后生理指标和贮藏品质的影响[J].广西农业科学,2008,39(1):80-83.
[5]Dessalegn Y,Ayalew A,Woldetsadik K.Integrating plant defense inducing chemical inorganic salt and hot water treatments for the management of postharvest mango anthracnose[J].Postharvest biology and Technology,2013(85):83-88.
[6]白欢,祝美云.壳聚糖与1-MCP处理对芒果货架期品质的影响[J].食品科学,2010,31(24):461-468.
[7]江敏,胡小军,焦铭珊,等.柠檬酸-纳米氧化锌对芒果采后保鲜效果的影响[J].北方园艺,2012,11:172-176.
[8]罗双群,张彩芳,赵雅兰,等.燕麦β-葡聚糖-大豆分离蛋白涂膜对芒果保鲜研究[J].食品研究与开发,2016,37(21):187-191.
[9]麦馨允,陈庆金,谭彦妮,等.魔芋葡甘聚糖/纳米Si O2复合涂膜配方及其对芒果贮藏品质的影响[J].食品与发酵工业,2018,43(1):177-184.
[10]任邦来,靳文生.赤霉素对番茄保鲜效果的影响[J].中国食物与营养,2012,18(4):22-25.
[11]林宝凤.壳聚糖成膜剂特性的研究[J].食品与发酵工业,2003,24(1):44-48.
[12]Win N K K,Jitareerat P,Kanlayanarat S,et al.Effects of cinnamon extract,chitosan coating,hot water treatment and their combinations on crown rot disease and quality of banana fruit[J].Postharvest Biology and Technology,2007,45(3):333-340.
[13]Meng X H,Li B Q,Liu J,et al.Physiological responses and quality attributes of table grape fruit to chitosan preharvest spray and postharvest coating during storage[J].Food Chemistry,2008,106(2):501-508.
[14]关军锋.钙与果实生理生化关系的研究进展[J].河北农业大学学报,1991,14(4):105-108.
[15]梁和,马国瑞,石邦勇,等.钙硼营养与果实生理及耐贮性研究进展[J].土壤通报,2000,31(4):187-190.
[16]顾宝根,王壁生,吴新平,等.GB/T 19780.99-2004.农药田间药效试验准则(二)第99部分:杀菌剂防治芒果贮藏期炭疽病”[S].北京:农业部农药检定所,2004.
[17]狄华涛,杨敬辉,陈宏州,等.基于乙醇含量的杨梅果实腐烂指数预测模型研究[J].食品科学,2012,33(18):290-293.
[18]王彬,郑伟,何绪晓,等.Ca Cl2处理对火龙果低温贮藏期品质的影响[J].西南农业学报,2010,23(3):836-840.
[19]王永华.食品分析[M].北京:中国轻工业出版社,2010.
[20]陈标虎,陈道茂,陈卫民,等.赤霉素对柑桔果实贮藏保鲜效应的初步研究[J].浙江柑桔,1998,15(3):36-37.
[21]周会玲,李维.GA3处理对番茄采后耐贮性及品质的影响[J].西北农业学报,2002,11(3):101-103.
[22]李夫庆,张子德,李素玲,等.赤霉素(GA3)处理对甜樱桃果实品质和采后生理的影响[J].食品工业科技,2009,30(10):301-304.
[23]Khader S E S A,Singh B P,Khan S A.Effect of GA3 as a postharvest treatment of mango fruit on ripening,amylase and peroxidase activity and quality during storage[J].Scientia Horticulturae,1988,36(3-4):261-266.
[24]董真真,曾凤,徐孝兰,等.采前喷洒赤霉素对‘红贵妃’芒果色泽及相关酶活性的影响[J].热带生物学报,2017,8(2):178-184.
[25]曾凤,张淑娟,李雯.采前喷洒赤霉素对采后“贵妃”芒果外观品质的影响[J].保鲜与加工,2017,17(2):7-11.
[26]Chen W X,Jin T Z,Gurtler J B,et al.Inactivation of Salmonella on whole cantaloupe by application of an antimicrobial coating containing chitosan and allyl isothiocyanate[J].International Journal of Food Microbiology,2012,155(3):165.
[27]马国军,沈世军,张惠雄.壳聚糖保鲜剂对芒果保鲜效果的影响[J].保鲜与加工,2006,(6):28-30.