姜油树脂对采后橄榄果实抑菌效果和贮藏品质的影响

doi:10.7506/spkx1002-6630-201823027

食品科学 ›› 2018, Vol. 39 ›› Issue (23): 176-181.doi: 10.7506/spkx1002-6630-201823027

姜油树脂对采后橄榄果实抑菌效果和贮藏品质的影响

陈团伟1，卢菊1，康彬彬2，张玲艳1，林河通1,*

1.福建农林大学食品科学学院，福建福州 350002；2.福建生物工程职业技术学院，福建福州 350002

出版日期:2018-12-15 发布日期:2018-12-17
基金资助:
国家自然科学基金面上项目（31871860）；国家自然科学基金青年科学基金项目（31201441）；福建省重点科技项目（2015N0002）；福建省财政厅科技项目（KLe16H01A；KLe16002A）；福建农林大学科技创新项目（CXZX2016093）

Effect of Ginger Oleoresin on Postharvest Decay and Storage Quality of Chinese Olive Fruits

CHEN Tuanwei1, LU Ju1, KANG Binbin2, ZHANG Lingyan1, LIN Hetong1,*

1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 2. Fujian Vocational College of Bioengineering, Fuzhou 350002, China

Online:2018-12-15 Published:2018-12-17

摘要/Abstract

摘要： 小孢拟盘多毛孢（Pestalotiopsis microspora）是引起橄榄果实腐烂的最主要病原菌之一。为给姜油树脂在采后橄榄果实贮藏保鲜应用提供科学依据和实践指导，本实验研究了姜油树脂对采后橄榄果实的抑菌效果和贮藏品质的影响。以‘长营’橄榄果实为材料，通过损伤接种法，研究不同剂量的姜油树脂对P. microspora接种橄榄果实的抑菌效果，并进一步探讨最佳抑菌剂量的姜油树脂对采后橄榄果实在25 ℃下贮藏49 d期间果实病害发生和品质的影响。结果表明：与对照比较，姜油树脂可显著抑制P. microspora侵染所致橄榄果实采后病害发生，其中姜油树脂的最佳抑菌剂量为30 μL/mL；30 μL/mL的姜油树脂处理可显著降低橄榄果实病害指数和果皮褐变指数（P＜0.01），延缓橄榄果实可溶性固形物、可溶性总糖、可滴定酸、VC、总酚及类黄酮含量的下降，较好保持采后橄榄果实的外观颜色和营养品质。因此认为，30 μL/mL的姜油树脂处理可有效控制橄榄果实采后病害发生，保持橄榄果实贮藏品质。

关键词: 橄榄, 果实, 小孢拟盘多毛孢, 采后病害, 抑菌活性, 贮藏品质, 姜油树脂

Abstract: Pestalotiopsis microspora is one of the dominant pathogenic fungi causing postharvest decay in Chinese olives (Canarium album (Lour.) Raeusch). In order to provide a scientific basis and practical guidance for applying ginger oleoresin in postharvest preservation and storage of Chinese olives, the effect of ginger oleoresin on postharvest decay and storage quality of Chinese olives was investigated in this study. For this purpose, ‘Changying’ Chinese olives were wounded and inoculated with P. microspore, and then injected with different doses of ginger oleoresin. Further, we examined the effect of the selected optimal dose of ginger oleoresin on disease development and quality of Chinese olives during storage at 25 ℃ for 49 days. The results showed that compared to the control treatment, ginger oleoresin remarkably suppressed disease development caused by P. microspore in Chinese olive fruits and the best effect was observed at a dose of 30 μL/mL. This treatment could significantly reduce fruit disease index and browning index (P < 0.01), retard the decrease in the contents of total soluble solids, total soluble sugars, titratalble acid, VC, total phenols and flavonoids, and maintain better fruit color and nutritional quality. From the above findings, it could be concluded that treatment with 30 μL/mL ginger oleoresin could effectively suppress disease development and maintain fruit quality during postharvest storage of Chinese olives.

Key words: Chinese olive (Canarium album (Lour.) Raeusch), fruit, Pestalotiopsis microspore, postharvest disease, antifungal activity, storage quality, ginger oleoresin

中图分类号:

陈团伟，卢菊，康彬彬，张玲艳，林河通. 姜油树脂对采后橄榄果实抑菌效果和贮藏品质的影响[J]. 食品科学, 2018, 39(23): 176-181.

CHEN Tuanwei, LU Ju, KANG Binbin, ZHANG Lingyan, LIN Hetong. Effect of Ginger Oleoresin on Postharvest Decay and Storage Quality of Chinese Olive Fruits[J]. FOOD SCIENCE, 2018, 39(23): 176-181.

[1]	刘慧，吕真真，杨文博，张春岭，刘杰超，焦中高. 不同模拟流通温度对桃果实硬度和糖酸品质的影响[J]. 食品科学, 2021, 42(9): 199-205.
[2]	黄天姿，梁锦，王丹，张璐，李瑞娟，杨淑霞，罗安伟. 电子束辐照对猕猴桃品质及抗性系统的影响[J]. 食品科学, 2021, 42(9): 70-76.
[3]	李玲，李智，石玲，李亚玲，何欢，张亚琳，芦玉佳，朱璇. 臭氧对杏果实黑斑病的抑制及贮藏保鲜作用[J]. 食品科学, 2021, 42(5): 215-220.
[4]	杨洋，张小虎，张亚红，李光宗，杨新宇. 设施调控夜间温度对赤霞珠葡萄果实品质的影响[J]. 食品科学, 2021, 42(4): 80-86.
[5]	张萌，曹婷婷，程紫薇，金文渊，金鹏，郑永华. 高湿贮藏对青椒果实冷害和抗氧化活性的影响[J]. 食品科学, 2021, 42(3): 243-250.
[6]	刘寒寒，杨书珍，李哲，张美红，彭丽桃. 碳酸铵对柑橘酸腐病菌的抑制效果及作用机制[J]. 食品科学, 2021, 42(3): 204-210.
[7]	戚英伟，刘悬烁，丁毓端，姜永华，张玉洁，刘佳，蒋紫洮，任小林. 脱落酸处理对苹果成熟、乙烯合成及其信号转导基因表达的影响[J]. 食品科学, 2021, 42(17): 225-232.
[8]	郭欣，林育钊，林河通，李倩，段睿琦，朱文婧. 壳聚糖处理对西番莲果实感病指数、抗病相关酶活性和抗病物质含量的影响[J]. 食品科学, 2021, 42(15): 206-212.
[9]	王懿, 侯媛媛, 马钰晴, 朱璇, 郑永华, 金鹏. 甘氨酸甜菜碱处理对桃果实冷害及抗坏血酸-谷胱甘肽循环代谢的影响[J]. 食品科学, 2021, 42(13): 158-165.
[10]	李保祥，余易琳，何悦，郭丽榕，任丹，徐丹. 壳聚糖-纳米纤维素复合涂膜对砂糖橘贮藏保鲜效果的影响[J]. 食品科学, 2021, 42(13): 185-192.
[11]	刘志恬，董玉鹏，李永才，毕阳，李宝军，景春苑. ε-聚赖氨酸对梨果实黑斑病菌Alternaria alternata的抑制作用及其机理[J]. 食品科学, 2021, 42(11): 213-220.
[12]	曹勇，张隋鑫，许秀颖，赵城彬，吴玉柱，张浩，刘景圣. 玉米薄饼贮藏品质分析及货架期预测模型建立[J]. 食品科学, 2021, 42(1): 235-242.
[13]	李英丽，张少颖，董宇. 采前1-甲基环丙烯处理对货架期‘Bartlett’梨虎皮病和抗氧化特性的影响[J]. 食品科学, 2021, 42(1): 250-256.
[14]	刘慧，张静林，刘杰超，张光弟，方海田，张强，焦中高. 抗坏血酸结合自发气调包装对灵武长枣贮藏品质和抗氧化性的影响[J]. 食品科学, 2021, 42(1): 257-263.
[15]	石玲，李丽花，张瑞杰，李亚玲，李玲，张昱，廖海慧，朱璇. 24-表油菜素内酯调控活性氧代谢增强杏果实采后抗病性[J]. 食品科学, 2020, 41(9): 126-132.

姜油树脂对采后橄榄果实抑菌效果和贮藏品质的影响

Effect of Ginger Oleoresin on Postharvest Decay and Storage Quality of Chinese Olive Fruits

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价