保鲜剂处理对银杏果采后生理及贮藏品质的影响

doi:10.3864/j.issn.0578-1752.2012.18.016

摘要/Abstract

摘要： 【目的】探讨保鲜剂在银杏果贮藏保鲜中的应用效果。【方法】以银杏果主栽品种大佛指为试材，分别采用二氯异氰尿酸钠熏蒸、G型二氧化氯片剂、FK葡萄保鲜片剂以及噻苯咪唑悬浮剂处理银杏果，研究其在4℃冷藏过程中的生理生化及相关营养和贮藏品质的变化规律。【结果】采用噻苯咪唑悬浮剂浸泡处理银杏果，可有效抑制贮藏期间银杏果呼吸强度及MDA含量的升高，保持较低的细胞膜透性；贮藏末期，经噻苯咪唑处理的银杏果POD活性和CAT活性较高，分别为1970.3 U•g-1，826.2 U•g-1；噻苯咪唑处理可延缓银杏果还原糖、可溶性总糖的生成，保持淀粉含量在较高的水平，贮藏末期淀粉含量为21.39%；噻苯咪唑溶液浸泡也可使银杏果含水量增加；噻苯咪唑处理还可抑制银杏种仁霉变的发生，保持较高好果率。【结论】噻苯咪唑悬浮剂处理银杏果，可以保持其贮藏品质，延长其贮藏寿命，贮藏效果优于其它保鲜剂。

关键词: 银杏果, 保鲜剂, 生理生化, 贮藏品质, 营养品质, 二氯异氰尿酸钠, 二氧化氯, 噻苯咪唑, 葡萄保鲜片

Abstract: 【Objective】 The effects of different preservatives on post-harvest physiological and storage quality in Ginkgo biloba seeds were studied for the purpose to find a way to prolong the storage life of Ginkgo seeds. 【Method】 Ginkgo biloba seeds called“Buddha” were treated with different preservatives(sodium dichloroisocyanurate, ClO2 tablets, grape preservative tablets and thiabendazole ), and the changes rule about the physiology and biochemistry and the storage quality during storage under 4℃ were studied.【Result】The respiratory intensity of Ginkgo biloba seeds was inhibited and the increase of MDA content was suppressed by thiabendazole and low membrane permeability was maintained. The activities of POD and CAT were maintained at higher levels at the end of storage by thiabendazole, and they were 1970.3 U•g-1 and 826.2 U•g-1, respectively. The generation of reducing sugar and soluble sugar were postponed by thiabendazole ,and the starch content was maintained at higher levels which was 21.39% at the end of storage.The water content of Ginkgo biloba seeds soaked in thiabendazole solution was increased. The propagation of pathogens could be inhibited by thiabendazole and could keep good fruit rate higher.【Conclusion】Ginkgo biloba seeds treated with thiabendazole can keep better storage quality and longer storage life and the storage effect is better than other preservatives.

Key words: Ginkgo biloba seeds, preservatives, physiology and biochemistry, storage quality, nutritional quality, sodium dichloroisocyanurate, ClO2, thiabendazole, grape preservatives tablets

吴彩娥, 李婷婷, 范龚健, 陈榕, 吴海霞. 保鲜剂处理对银杏果采后生理及贮藏品质的影响[J]. 中国农业科学, 2012, 45(18): 3832-3840.

WU Cai-E, LI Ting-Ting, FAN Gong-Jian, CHEN Rong, WU Hai-Xia. Effect of Different Preservatives on Post-Harvest Physiological and Storage Quality in Ginkgo biloba Seeds[J]. Scientia Agricultura Sinica, 2012, 45(18): 3832-3840.

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