摘要
【目的】探讨荔枝低温自发气调贮藏过程中保鲜袋内的湿度对果皮褐变及果实病害发展的影响。【方法】以怀枝为材料,以聚丙烯酰胺(PAM)树脂作为湿度调控剂,在聚乙烯薄膜包装中添加PAM(10 g PAM/kg荔枝果实),研究荔枝贮藏过程中的病情指数、腐烂率及其他生理生化指标变化。【结果】与对照相比,在聚乙烯薄膜袋中添加PAM进行湿度调控,能有效降低荔枝5℃贮藏期间包袋内的相对湿度,波动范围为80%~90%。贮藏28 d后,对照果实腐烂率和病情指数分别为31%、2%,而PAM处理的仅为11%和1.2%,PAM显著抑制了病害发展;PAM处理果实的褐变指数和失重率略高于对照,果实含水量和果皮花色素苷含量比对照略低。【结论】PAM处理能有效降低荔枝低温自发气调贮藏过程中的病情指数和腐烂率,对果皮褐变影响不明显。筛选出合适剂量的PAM结合特定厚度的保鲜薄膜包装,以期解决荔枝贮运保鲜过程中果实腐烂与果皮褐变这一矛盾。
【Objective】The purpose of this study was to investigate the effect of humidity control on pericarp browning and fruit disease development during low-temperature storage with modified-atmosphere packaging of litchi.【Method】With polyacrylamide(PAM)resin as a humidity regulator,PAM(10 g PAM for 1 kg litchi fruit)was added in polyethylene(PE)film packaging bag with Huaizhi fruit,and the disease index,decay rate and other physiological and biochemical changes of litchi during storage were studied.【Result】Compared with the control treatment,the application of PAM resin in PE film packaging bag could effectively reduce the relative humidity in the litchi package during storage at 5℃,with the fluctuation range of 80%-90%.After 28 days of storage,the decay rate and the disease index of the control fruits were 31%and 2%,respectively while those of the litchi treated with PAM were 11%and 1.2%.PAM treatment inhibited the development of diseases significantly.However,The pericarp browning and loss of fresh weight of fruits treated with PAM were slightly higher than those of the control,while the water content in fruit and anthocyanin content in the pericarp were slightly lower than those of control.【Conclusion】PAM treatment significantly inhibited the disease index and fruit decay during lowtemperature storage with modified-atmosphere packaging,and had little effect on pericarp browning.Application of appropriate amount of humidity regulator and combining with the appropriate thickness film could be a promising strategy to solve the contradiction between fruit decay and pericarp browning during postharvest storage and transportation of litchi fruits.
作者
方方
马娜璇
张雪莲
庞学群
张昭其
FANG Fang;MA Naxuan;ZHANG Xuelian;PANG Xuequn;ZHANG Zhaoqi(College of Horticulture,South China Agricultural University,Guangzhou 510642,China;Guangdong Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China,Ministry of Education,Guangzhou 510642,China;College of Life Science,South China Agricultural University,Guangzhou 510642,China)
出处
《广东农业科学》
CAS
2020年第7期148-154,共7页
Guangdong Agricultural Sciences
基金
广东省自然科学基金(2018B030311057)
国家自然科学基金(31772036)
国家荔枝龙眼产业技术体系(CARS-32-15)。
关键词
荔枝果实
贮藏
聚丙烯酰胺
果皮褐变
果实腐烂
litchi fruit
storage
polyacrylamide(PAM)
pericarp browning
fruit decay
