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- Title
罗勒水提取物涂膜对珍珠番石榴耐藏性的影响.
- Authors
许银冰; 肖智丽; 马晓敏; 曾健浩; 陈晓琪; 李运生; 张福平
- Abstract
【Objective】Effects of water extract of Ocimum basilicum coating on the storage property of Zhenzhu Psidium guajava fruits were studied in order to find out the optimum concentration of the O. basilicum water extract suitable for postharvest preservation and to prolong the storage life of P. guajava fruits.【Method】Three concentrations of coating solution were made from corn flour,sweet potato powder and O.basilicum water extract,and then the P. guajava fruits were soaked in 2.5%,5.0% and 7.5% O. basilicum coating solution 3 min respectively,in the control(CK)P. guajava,the fruits were soaked in distilled water for 3 min,and then each group of fruits was stored at room temperature(20-25 °C,relative humidity was 40%-60%). The physiological indexes,storage quality,and chlorophyll in the peel of the fruit were measured once every 3 d,and counted the good fruit rate and weight loss rate.【Result】The water extract of 2.5%,5.0%and 7.5% O. basilicum coating inhibited respiratory intensity,plasma membrane permeability and peroxidase(POD)activity of P. guajava during postharvest storage. At the same time,the activity of catalase(CAT)was increased,the appearance quality of P. guajava was effectively maintained,and the water content was slowed down,the best preservative effect was obtained by using 5.0% O. basilicum water extract. At the 12 thday of storage,the soluble solid(TSS),vitamin C(Vc)and protein contents of fruits in the control group decreased by 38.24%,34.57% and 28.19%,respectively,the good fruit rate was only 52.00%,and the weight loss rate was 26.10%. However,the TSS,Vc and protein content of fruits in 5.0% O. basilicum water extract coating group only decreased by 15.69%,16.05% and 5.69%,the good fruit rate was 88.00%,the weight loss rate was 9.25%,and the storage time was 6 d longer than that of the control.【Conclusion】O. basilicum water extract coating can effectively maintain the original flavor quality of P. guajava fruit and prolong its storage time. The best preservation effect is obtained with 5.0% O. basilicum water extract.
- Subjects
GUAVA; DISTILLED water; MEMBRANE permeability (Biology); FRUIT storage; FRUIT skins; FRUIT; BASIL
- Publication
Journal of Southern Agriculture, 2019, Vol 50, Issue 12, p2764
- ISSN
2095-1191
- Publication type
Article
- DOI
10.3969/j.issn.2095-1191.2019.12.19