四种保鲜处理对蛋黄果贮藏品质的影响

Effects of Four Kinds of Preservation Treatments on the Storage Characteristics of Lucuma nervosa Fruits

摘要: 研究了水杨酸（SA）、茶多酚（TP）及两种可食性涂膜壳聚糖（CS）和羧甲基纤维素钠（CMC）对蛋黄果采后生理和贮藏性的影响。结果表明,所有处理中,10.0 g·L^-1CMC浸泡处理20 min对蛋黄果果实的保鲜效果最佳,与清水对照组相比,10.0 g·L^-1CMC浸泡20 min处理的蛋黄果果实可维持更高的硬度、超氧化物歧化酶（SOD）活性和总酚含量,抑制电解质渗透率、丙二醛（MDA）含量和多酚氧化酶（PPO）活性的升高,处理后的蛋黄果果实可在室温（≥25℃）下存放20 d,仍保持较好的光泽度和完整性。

Abstract: The effects of salicylic acid（SA）, tea polyphenol（TP）, two edible coatings chitosan（CS） and car-boxymethylcellulose（CMC） treatments on physiological and storage characteristics of postharvest Lucuma nervosa fruits were investigated in this paper. The results indicated that the best preservation effects for Lucuma nervosa fruits were determined after treated with 10.0 g·L^-1 CMC for 20 min. In comparison with clear water treated fruits,the 10.0 g·L^-1 CMC treatment maintained higher hardness, SOD activities and total phenol contents of the fruits,and retarded the increases of electrolyte leakage rates, MDA contents and PPO enzyme activities. After the treatment, the Lucuma nervosa fruits could be stored at room temperature（≥25℃） for 20 days, and still maintained good glossiness and integrity.