姜黄素对采后马水桔保鲜效果的研究

Storage effects of curcumin on postharvest Mashui orange with preparation

中文关键词:  姜黄素保鲜剂  马水桔  保鲜效果

英文关键词:curcumin preparation  Mashui orange  storage effect

中文摘要:

      目的 以阳春马水桔为试材, 研究了姜黄素保鲜剂对马水桔保鲜效果的影响。方法 将马水桔果实用姜黄素保鲜剂(含姜黄素0.05%, 黄原胶0.06%)浸果处理1?3 min后, 在贮藏库温度8±1 ℃及相对湿度85%~90%的条件下贮藏。结果 采用姜黄素保鲜剂处理的马水桔果实, 经90 d贮藏后, 果实病烂率为3.8%~4.1%, 失重率为3.76%~4.06%, 均显著低于对照, 果实主要营养成分总糖、可滴定酸、Vc及可溶性固形物的损失也明显低于对照。结论 该研究为姜黄素应用于采后果实的保鲜提供了依据。

英文摘要:

      Objective To explore the effects of curcumin preparation treatment on storage of the postharvest Mashui orange. Methods The postharvest Mashui orange fruits were immersed in the curcumin preparation (formulation: 0.05% curcumin, 0.06% xanthan gun) for 1, 2 and 3 min, then were stored at the condition of 8±1 ℃ and RH 85%?90%. Results The result showed that the percent of rotten, the loss of weight, the loss of total sugar, acids, vitamin C and dissoluble solid bodies content of the fruit were less obviously than the com-parison fruits after stored for 90 d. Conclusion It provides a basis for the storage of postharvest fruits with curcumin as preservative.