期刊论文

Effect of storability on compounds extracted from Scutellaria baicalensis and other traditional Chinese herbs in kiwifruit

中文

果树学报

1009-9980

2021

38

2

250-263

10.13925/j.cnki.gsxb.20200142

2017NK2071:湖南省科技厅重点项目 2018NK2013:湖南省科技厅重点项目 19C1353:教育厅项目

本校为第一机构

【目的】探讨中药提取物处理对猕猴桃果实耐贮性的效果,为其绿色采后保鲜技术的提出提供理论基础。【方法】以‘红阳’猕猴桃果实为试材,采用0.8 mg ·mL~(-1)中药提取物分别处理好果和病果,实验共分为4组,分别为药剂处理组、对照组、菌+药剂处理组和菌处理组。贮藏在(4±1)℃冷库中,每10 d测定1次相关指标。【结果】两类果实经提取物处理均可(1)延缓果实软化、降低果实失重率、提高果实好果率,如贮藏80 d时,4组好果率分别为86%、65%、70%、 6%。(2)延缓果实维生素C、可滴定酸含量的降低以及还原糖、可溶性固形物、可溶性果胶、可溶性淀粉、可溶性蛋白及氨基酸在贮藏前期的增加,例如在贮藏10 d时...

【Objective】Kiwifruit is tender and juicy, fresh and delicious, as well as sweet and sour. At the same time, it is loved by people because of its unique nutritional, high health care, certain medicinal and high economic values. However, it is easy to be infected by soft rot pathogens in the process of storage and transportation. At the same time, kiwifruit is a kind of respiratory climacteric fruit. In addition, kiwifruit picking season is very hot, which will easily lead to fruit softening and deterioration, seriously affecting the quality an...