采后氧化白藜芦醇处理对荔枝果实品质与耐贮性的影响 姜雪.pdf

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食品与发酵工浓度为 %。而后以 % OXY 溶液和去离子水（对照组）处理采后荔枝果实，进一步探究
OXY 对荔枝果实采后品质和耐贮性的影响。结果表明，% OXY 处理可保持果实较高的可溶性固形物、可滴定
酸、可溶性糖和维生素 C 的含量，延缓采后荔枝果皮 L*值和 a*值的下降，较好地保持荔枝果实的外观色泽；抑制贮
藏后期呼吸强度和失重率的增加，有效控制采后荔枝果实褐变指数和感病指数的升高，显著提高采后荔枝果实的商品
率。
关键词 荔枝；氧化白藜芦醇；耐贮性；抗褐变；商品率
DOI: .11-1802/
Effects of oxyresveratrol treatment on quality and storability of postharvest litchi
fruit
JIANG Xue1 , JIANG Xuanjing 1,2, CHEN Hongbin1,2, WU Yijing3 , ZHENG Zongping1,2, LIN Hetong4
(1 College of Oceanology and Food Science Quanzhou Normal University, Quanzhou 362000, China; 2 Fujian Province Key Laboratory for the
Development of Bioactive Material from Marine Algae ( Quanzhou Normal University), Quanzhou 362000, China; 3 College of Geography and
Oceanography Minjiang University, Fuzhou 350108, China; 4 College of Food Science Fujian Agriculture and Forestry University, Fuzhou 350002,
China)
Abstract To study the effects of oxyresveratrol (OXY) treatment on the preservation of litchi fruit, Litchi chinensis Sonn.
cv. Hushanwanli was used as the experiment material. The litchi fruits were treated with OXY solutions at concentrations of
%, %, % and % and deionized water (control group) for 5 minutes, respectively. Through observing and
evaluating the browning index, disease index and marketable fruit rate, the appropriate OXY treatment concentration was
selected as %. Then the postharvest litchi fruits were treated with % OXY solution and deionized water (control
group) to further explore the effects of OXY on the postharvest quality and storability of litchi fruits. The results showed that
compared with control fruits, % OXY treated fruits maintained higher contents of total soluble solids, titratable acid,
soluble