热带作物学报2024，Vol.45Issue(4)：804-812,9.DOI:10.3969/j.issn.1000-2561.2024.04.016
氧化白藜芦醇处理对黄皮果实贮藏特性和采后品质的影响
Effects of Oxyresveratrol Treatment on the Storage Behavior and Postharvest Quality of Wampee Fruit
摘要
Abstract
Wampee[Clausena lansium(Lour.)Skeels]is a species of Rutaceae family and native to Southern China,which contains a large number of bioactive compounds that are beneficial to human health.However,because of the thin pericarp and soft pulp,wampee fruit is susceptible to the mechanical damage and the quality deterioration symptoms of fruit rot,pericarp browning and storage characteristic loss,and thus reducing the commercial value and edible value of harvested wampee fruit.Therefore,it is necessary to develop a safe and environmentally friendly postharvest storage technology for enhancing the storage behavior and quality,and prolonging storage time of harvested wampee fruit.Oxyresveratrol(OXY)is a naturally active product,with the efficacies of anti-browning,anti-oxidation,antibacterial,anti-inflammatory and antiviral.OXY has been studied more in the field of medicinal health care,but less in the field of food preservation.However,there are no reports on increasing the storage behavior and postharvest quality of wampee fruit by the usage of exogenous OXY.The study was aimed to study the effects of exogenous OXY treatment on the preservation of harvested wampee fruit.The fruit of wampee cv.Jixin was used as the experiment material,and the wampee fruit was treated by OXY solution with concentration of 0.2 g/L and distilled water(CK)for 30 min,separately.Then,the fruit was air-dried and packaged(50 fruits per bag),and stored at relative humidity 85%and temperature(25±1)℃ for 10 days.The changes of related indices of the storage behavior and pos tharvest quality in wampee fruit were observed and measured every two days.Compared to CK,OXY treatment could delay the increments of pericarp cell membrane permeability,browning degree and browning index,and maintain a higher commercially acceptable fruit rate but a lower weight loss percentage of harvested wampee fruit.Furthermore,OXY treatment might keep the higher values of L* and hue angle,a higher total phenolics content,but the lower activities of phenolases such as peroxidase and polyphenol oxidase in pericarp of harvested wampee fruit.Moreover,OXY treatment could retain the higher con-tents of total soluble solids,vitamin C,titratable acidity,sucrose and total soluble sugar in pulp of harvested wampee fruit.Therefore,the treatment of exogenous OXY could effectively enhance the storage behavior,and retain the pericarp appearance quality and pulp nutritional quality,and thus prolong the storage time in harvested wampee fruit.关键词
黄皮果实/氧化白藜芦醇/贮藏特性/采后品质Key words
wampee fruit/oxyresveratrol/storage behavior/postharvest quality分类
轻工纺织引用本文复制引用
林育钊,冯梦棐,陈洪彬,蒋璇靓,郑金水,吴锦雯..氧化白藜芦醇处理对黄皮果实贮藏特性和采后品质的影响[J].热带作物学报,2024,45(4):804-812,9.基金项目
2022年度福建省中青年教师教育科研项目(No.JAT220265) （No.JAT220265）
福建省自然科学基金面上项目(No.2023J01902,No.2021J01976). （No.2023J01902,No.2021J01976）
