咪鲜胺壳寡糖复合涂膜对脐橙果实采后品质的影响

以脐橙为试材,果实采后以1％的壳寡糖为涂膜剂,分别与质量分数为0.01％,0.05％,0.10％浓度的咪鲜胺(有效成份450 g/L水乳剂)组合,浸泡处理后置于18～25℃,75％～85％RH环境中贮藏,比较与不涂膜处理及仅用1％的壳寡糖处理对脐橙贮藏品质、采后生理的影响.结果表明:不同浓度的咪鲜胺壳寡糖复合涂膜均能降低果实的失重率、腐烂率；延缓果实可溶性固形物、可滴定酸、还原性抗坏血酸含量的下降；抑制呼吸强度、丙二醛含量、相对电导率的上升；有效保持贮藏脐橙果实的感官品质、风味品质、营养品质,延长果实的贮藏期.其中,0.05％咪鲜胺与1％壳寡糖复合涂膜处理果实的各项品质、生理指标优于其它处理组,为有效延长脐橙果实贮藏时间的最经济、安全组合浓度.

Effect of Oligochitosan and Prochloraz Complex Coating on the Postharvest Quality of Citrus Sinensis Osbeck

Postharvest Citrus sinensis Osbeck has been stored after being soaked in 18-25 ℃,75%-85%RH environment,by the treatment of 1.0% of Oligochitosan Combined with 0.01%,0.05% and 0.1% of Prochloraz(active ingredient 450 g/L of water emulsion) respectively.The effects of 1% Oligochitosan treatment and uncoating treatment on the postharvest physiology and storage quality of Citrus sinensis Osbeck have been compared.The result illustrates that all kinds of Oligochitosan and Prochloraz Complex coating could reduce rate of weight loss and decay,delay the decline of soluble solids,titratable acidity and the content of ascorbic acid in fruits,inhibit the increase of the respiration rate,MDA content and relative electrical conductivity,maintain effectively the sensory,flavor,nutritional quality of Citrus sinensis Osbeck stored,and extend the storage period of Citrus sinensis Osbeck.Furthermore,the most economical and secure combination is 0.05% of Prochloraz(active ingredient 450 g/L of water emulsion) and 1% of Oligochitosan,which can make all kinds of the quality,physiological indexes better than others to extend the storage period.