食品工业科技2016，Vol.37Issue(11)：323-327,366,6.DOI:10.13386/j.issn1002-0306.2016.11.058
桂枝及其复合涂膜对‘新余蜜橘’常温贮藏效果的研究
Research of effects of Ramulus cinnamomi and combined coating on 'Xinyu tangerine' during ambient temperature storage
摘要
Abstract
To keep a better quality and prolong the storage time of'Xinyu tangerine'.The preservation effects of 'Xinyu tangerine'during ambient temperature storage were conducted with Ramulus cinnamomi extracts and combined coating.In comparision with the control group,during the storage period,treatments with Ramulus cinnamomi or combined coating could decrease the weight loss and decay rate of fruit effectively,substantially delayed the reduction of total soluble solids (TSS),Vitamin C (VC) and total sugar content,and reduce the degradation rate of titratable acidity(TA);those treatments also can obviously restrain the increasement of MDA content,keep higher activities of SOD,CAT and POD at the later storage period,delay the arrival of PAL and PPO top activity and present a significant difference with the control group.It suggested that treatments with plant extracts and coating had effects on the storage quality,delay senescence process and prolong the shelf life of 'Xinyu tangerine',and Ramulus cinnamomi extracts combined coating (treatment 1)present the best effect,which provided feasibility for the use of Ramulus cinnamomi extracts combined coating in the storage of'Xinyu tangerine'as a kind of biological antistaling agent.关键词
桂枝提取液/复合涂膜/新余蜜橘/常温贮藏/保鲜效果Key words
Ramulus cinnamomi extracts/combined coating/Xinyu tangerine/ambient temperature/preservation effects分类
轻工纺织引用本文复制引用
陈玉环,彭旋,陈楚英,高阳,万春鹏,陈金印..桂枝及其复合涂膜对‘新余蜜橘’常温贮藏效果的研究[J].食品工业科技,2016,37(11):323-327,366,6.基金项目
国家自然科学基金项目(31460533) （31460533）
江西省教育厅科技落地计划项目(111) （111）
江西省教育厅科技项目(GJJ-14287) （GJJ-14287）
江西省博士后科研择优资助项目(2013KY31) （2013KY31）
留学人员科技活动项目(人社厅函[2013]277号) （人社厅函[2013]277号）
中国博士后科学基金第54批面上项目(2013M541870)资助. （2013M541870）
