柑橘精油及壳聚糖复合处理对橄榄果实采后生理和耐贮性的影响

Effects of Citrus Essential Oil Combined with Chitosan Treatment on Post Harvest Physiology and Storability of Chinese Olive Fruits

摘要:

为探究柑橘精油（0.25%、0.75%、1.5%）和壳聚糖（0.25%、0.75%、1.5%）复合处理对橄榄（Canarium album）果实采后生理和耐贮性的影响，以鲜食橄榄品种（系）‘檀香’、‘梅埔2号’为材料，对采后贮藏期间的腐烂率、褐变指数、相对电导率、呼吸强度、丙二醛含量、内源抗氧化物质谷胱甘肽含量、过氧化物酶（POD）、抗坏血酸过氧化物酶（APX）活性进行测定，筛选橄榄果实复合保鲜剂的最佳浓度组合。结果表明，与对照相比，所有柑橘精油和壳聚糖复合处理均可有效降低橄榄果实在贮藏期间腐烂率、褐变指数和丙二醛的积累，抑制呼吸作用，保持较高的内源抗氧化物质谷胱甘肽含量和POD、APX活性。因此柑橘精油及壳聚糖处理能够有效延长橄榄果实的保鲜时间，提高耐贮性，其中以1.5%柑橘精油和1.5%壳聚糖组合的保鲜效果最佳。

Abstract:

In order to explore the effects of citrus essential oil (0.25%,0.75%,1.5%) and chitosan (0.25%,0.75%,1.5%) on postharvest physiology and storability of Chinese olive (Canarium album) fruits, the fruit decay rate, browning index, relative conductivity, respiratory intensity, malondialdehyde content, endogenous antioxidant substance glutathione content, activities of peroxidase (POD) and ascorbate peroxidase (APX) of cv. ‘Tanxiang’ and ‘Meipu 2’ fresh fruits during postharvest storage were determined to screen the best concentration combination of compound preservatives. The results showed that the combinations of citrus essential oil and chitosan could effectively reduce decay rate, browning index and malondialdehyde content in fruits during storage, inhibit respiration, maintain a high content of endogenous antioxidant glutathione, as well as activities of POD and APX. Therefore, the combination of citrus essential oil and chitosan could effectively prolong the fresh-keeping period of Chinese olive fruits and improve the storability, the mixed 1.5% citrus essential oil and 1.5% chitosan had the best fresh-keeping effect.