刘萍;范七君;牛英;娄兵海;刘冰浩;邓崇岭;

• 1:广西柑橘生物学重点实验室·广西特色作物研究院

摘要(Abstract)：

【目的】探讨次氯酸钙在金柑果实贮藏保鲜上的应用效果。【方法】以‘金弹’(Fortunella crassifolia Swingle)为材料,分别使用质量浓度为0.15、0.6 g·L~(-1)的次氯酸钙水溶液浸泡金柑果实2 min(温度10~12℃),然后在室温为(10±2)℃、湿度为85%~90%的条件下贮藏30 d,每隔5~7 d取样1次,研究次氯酸钙处理对金柑果实腐烂率、品质以及抗氧化酶活性的影响。【结果】经0.6 g·L~(-1)次氯酸钙处理的果实总酸含量较低,在0.3%左右;贮藏第30天失重率达到4.2%,与对照相比提高1.4%;各处理间可溶性固形物含量在17%上下波动且差异不显著;次氯酸钙处理可有效降低果实腐烂率,减小果实青霉病病斑直径,提高贮藏过程中金柑果实过氧化物酶活性,减缓超氧化物歧化酶活性的降低速率,降低过氧化氢酶活性,减少过氧化氢含量,从而延缓果实衰老。【结论】次氯酸钙可有效延缓金柑果实衰老,在金柑贮藏保鲜中,不同采收期的金柑所需的次氯酸钙浓度不同,对于采收较晚的金柑,0.6 g·L~(-1)次氯酸钙浸泡2 min可有效降低果实腐烂率。

关键词(KeyWords)： 金柑;次氯酸钙;腐烂率;品质;抗氧化物酶

Abstract:

Keywords:

基金项目(Foundation): 广西柑橘生物学重点实验室项目(201301X007);; 广西自然科学基金(2014GXNSFBA118130;2013GXNSFBA019112;桂科合1347004-11);; 桂北柑橘综合试验站项目;优质变异单株“滑皮金柑”的砧木筛选及综合评价(2011GXNSFA018112)

作者(Author): 刘萍;范七君;牛英;娄兵海;刘冰浩;邓崇岭;

Email:

DOI: 10.13925/j.cnki.gsxb.20150548

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