[1]张祖姣,刘宏辉,沈玉平.银杏叶提取物处理对采后南丰蜜橘果实保鲜效果和品质的影响[J].江苏农业学报,2023,(06):1403-1413.[doi:doi:10.3969/j.issn.1000-4440.2023.06.017]
　ZHANG Zu-jiao,LIU Hong-hui,SHEN Yu-ping.Effects of Ginkgo biloba leaf extract treatment on preservation and fruit quality of postharvest Nanfeng mandarin[J].,2023,(06):1403-1413.[doi:doi:10.3969/j.issn.1000-4440.2023.06.017]
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银杏叶提取物处理对采后南丰蜜橘果实保鲜效果和品质的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2023年06期
页码:
1403-1413
栏目:
加工贮藏·质量安全
出版日期:
2023-09-30

文章信息/Info

Title:
Effects of Ginkgo biloba leaf extract treatment on preservation and fruit quality of postharvest Nanfeng mandarin
作者:
张祖姣1; 2; 刘宏辉3; 沈玉平1; 2
(1.湖南科技学院化学与生物工程学院，湖南永州425199；2.湖南省银杏工程研究中心，湖南永州425199；3.永州市永丰农林科技开发有限公司，湖南永州425000)
Author(s):
ZHANG Zu-jiao1; 2; LIU Hong-hui3; SHEN Yu-ping1; 2
(1.College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou 425199, China;2.Hunan Provincial Engineering Research Center for Ginkgo Biloba, Yongzhou 425199, China;3.Yongfeng Agriculture and Forestry Technology Development Co., Ltd., Yongzhou 425000, China)
关键词:
南丰蜜橘; GLE; 保鲜效果; 果实品质; 保鲜机制
Keywords:
Nanfeng mandarin; Ginkgo biloba leaf extract; Preservation effect(GLE); fruit quality; preservation mechanism
分类号:
S666.2
DOI:
doi:10.3969/j.issn.1000-4440.2023.06.017
文献标志码:
A
摘要:
为延长南丰蜜橘的保鲜期，研究了不同质量浓度的银杏叶提取物(GLE)对采后南丰蜜橘果实保鲜效果和品质的影响。结果表明，GLE处理可显著提升保鲜效果，延缓果实衰老，维持果实的品质。15 g/L GLE处理可显著降低果实的腐烂率和失重率；5 g/L GLE处理可显著提高果实的亮度，阻止果皮黄化；5 g/L、10 g/L和15 g/L GLE处理可显著延缓可溶性固形物含量、可溶性糖含量、维生素C含量和可滴定酸含量的下降，但更高质量浓度的GLE处理对果实的保鲜效果和品质无明显提升，因此15 g/L为南丰蜜橘果实保鲜的最适GLE质量浓度。对果实呼吸作用和意大利青霉病原菌良好的抑制作用，优良的抗氧化功能，以及对果实抗氧化酶活性的诱导提高，是GLE延缓南丰蜜橘果实衰老和维持品质的主要原因。本研究为南丰蜜橘的贮藏保鲜提供了新技术及理论依据，具有重要的应用价值和理论意义。
Abstract:
In order to prolong the shelf life of Nanfeng mandarin, the effects of different concentrations of Ginkgo biloba leaf extract (GLE) on the preservation and quality of postharvest Nanfeng mandarin were studied. The results showed that GLE could significantly improve the preservation effect, delay fruit senescence and maintain fruit quality. The 15 g/L GLE treatment could significantly reduce the decay rate and weight loss rate of the fruits. The 5 g/L GLE treatment could significantly increase the brightness of the fruits and prevent peel yellowing. Moreover, 5 g/L, 10 g/L, and 15 g/L GLE treatments could significantly delay the decrease in soluble solids content, soluble sugar content, vitamin C content, and titratable acid content, but higher concentration of GLE treatment had no significant effect on fruit preservation and quality. Therefore, 15 g/L was optimal GLE concentration for Nanfeng mandarin fruit preservation. The good inhibition of GLE on fruit respiration and pathogens, excellent antioxidant function, and induction of antioxidant enzymes in fruits were the main reasons for delaying fruit senescence and maintaining quality. This study provides a new technology and theoretical basis for the storage and preservation of Nanfeng mandarin, which has important application value and theoretical significance.

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备注/Memo

备注/Memo:
收稿日期:2022-09-07基金项目:湖南省自然科学基金项目(2022JJ30273、2020JJ5204)；湖南省教育厅科学研究项目(18C1068)作者简介:张祖姣(1985-)，女，湖南永州人，硕士，讲师，主要从事天然产物研究与开发。(E-mail)zhang_zujiao@126.com通讯作者:沈玉平，(E-mail)shenyup@mail3.sysu.edu.cn
更新日期/Last Update: 2023-11-17