文献类型：期刊文献

中文题名：开口箭根状茎提取物对椪柑贮藏品质的影响

英文题名：Effect of Tupistra chinensis Rhizoma Extracts on Postharvest Storage Quality of Ponkan

作者：姚姝凤[1,2] 许嘉琍[1,2] 高宏[1,2] 汪春学[3] 张海波[1,2] 商士斌[1,2]

第一作者：姚姝凤

机构：[1]中国林业科学研究院林产化学工业研究所,生物质化学利用国家工程实验室,国家林业和草原局林产化学工程重点实验室,江苏省生物质能源与材料重点实验室,江苏南京210042;[2]南京林业大学江苏省林业资源高效加工利用协同创新中心,江苏南京210037;[3]长春市生态环境保护研究所,吉林长春130041

年份：2021

卷号：41

期号：3

起止页码：26-32

中文期刊名：林产化学与工业

外文期刊名：Chemistry and Industry of Forest Products

收录：CSTPCD;;Scopus;北大核心:【北大核心2020】；CSCD:【CSCD2021_2022】；

基金：国家重点研发计划资助项目(2016YFD0600804)。

语种：中文

中文关键词：开口箭;真菌;柑橘;防腐保鲜;松香树脂

外文关键词：Tupistra chinensis Baker;fungus;citrus;preservation;rosin resin

分类号：TQ35;TS255.3

摘要：考察了开口箭根状茎石油醚提取物(A)、乙酸乙酯提取物(B)和正丁醇提取物(C)对水果致腐真菌(指状青霉、黑曲霉及匍枝根霉)的抑制效果,结果表明:B抑制真菌活性最强。以松香树脂(RAE)为被膜剂,研究了添加A、B、C为抑菌剂的3种保鲜剂AR、BR和CR对椪柑采后贮藏品质的影响,结果表明:A和B为抑菌剂添加在RAE被膜剂中能有效降低椪柑腐烂率,椪柑储藏36天后,添加AR和BR的涂膜处理组的腐烂指数分别为10.6%和7.2%,分别较未经任何处理的空白对照组(16.7%)降低6.1和9.5个百分点。同时,添加AR、BR和CR均能延缓丙二醛含量的升高,添加AR和BR还能使维生素C下降较慢,此外添加BR可使抗氧化酶活性保持较高水平。但与仅以RAE处理的对照组相比,AR、BR、CR处理对失重率、硬度影响较小,对可溶性固形物几乎无影响。综上,添加BR保鲜剂对采后椪柑具有良好的防腐保鲜效果。
The antifungal activities of petroleum ether extract(A),ethyl acetate extract(B)and n-butanol extract(C)of Rhizoma of Tupistra chinensis Baker against Penicillium digitatum,Aspergillus niger and Rhizopus stolonifer were investigated.The results showed that the antifungal activity of ethyl acetate extract was the strongest.On this basis,rosin resin(RAE)was used as coating agent,and the effects of preservatives(AR,BR and CR)with three kinds of Rhizoma extracts of T.chinensis(A,B and C)as antifungal agents on postharvest storage quality of ponkan were studied.The results showed that the petroleum ether extract and ethyl acetate extract in coating agent could effectively reduce the decay index of ponkan.After storage for 36 d,the decay indexes of ponkan treated by AR and BR coating were 10.6%and 7.2%,respectively,which were 6.1 and 9.5 percentage points lower than that of the blank control group(16.7%).At the same time,the addition of AR,BR and CR could delay the increase of malonaldehyde(MDA)content,the addition of AR and BR could delay the decrease of vitamin C and the addition of BR could keep the antioxidant enzyme activities at high level.However,AR,BR and CR had little effect on weight loss rate,hardness and soluble solids.Overall,the preservative BR had good preservative effect on postharvest ponkan.