期刊论文

Change of Cuticle Components in Mature Satsuma Mandarin Fruits (Citrus unshiu) during Cold Storage and Their Effects on the Growth of Penicillium digitatum

中文

食品科学

1002-6630

2019

40

1

233-239

10.7506/spkx1002-6630-20170928-411

国家自然科学基金青年科学基金项目(31501543) 湖南省自然科学基金项目(2016JJ6077) 公益性行业(农业)科研专项(201303076) 农业科研杰出人才及其创新团队项目(农办人[2012]64号) "***"领军人才项目(财教[2014]412号)。

本校为第一机构

角质层在果实采后贮藏中具有多重重要的生理功能。本实验以温州蜜柑(Citrus unshiu)为材料,对其冷藏过程中角质层的变化特征及其对指状青霉(Penicillium digitatum)孢子萌发和菌丝生长的影响进行了分析。结果表明:温州蜜柑冷藏过程中蜡质、角质含量整体上呈先上升后下降的趋势,其中角质含量的变化幅度最大;脂肪酸是外蜡中含量最丰富的蜡质组分,在冷藏前10 d,脂肪酸含量从0.73 μg/cm~2增加到3.09 μg/cm~2,之后下降至0.64 μg/cm~2(40 d);萜类物质主要存在于内蜡中,内蜡中萜类物质含量在冷藏过程中呈下降-上升的反复波动状态;角质单体成分主要为肉桂酸和十六碳二酸,冷藏时,肉桂酸含量逐渐下降,在...

The cuticle plays multiple important roles in the postharvest physiology of fruits. In this study, we examined the change of cuticle components during the postharvest cold storage of Satsuma mandarin (Citrus unshiu) and we also investigated their effects on the spore germination and mycelial growth of Penicillium digitatum. The results showed that the amounts of cutin and wax, the main components of cuticle, increased firstly and then decreased during cold storage and the amount of cutin changed more significantly. Free fatty acids were the mos...