为了提高桑葚的贮藏品质，以大蒜提取液、壳聚糖进行涂膜，芳樟醇、香芹酚、丁香酚和1-MCP（1-甲基环丙烯）作为缓释保鲜剂对桑葚进行处理，研究其贮藏期品质的变化。实验结果表明：随着贮藏时间的延长，桑葚的营养成分和感官品质逐渐下降，经六种保鲜剂处理的桑葚可溶性固形物、可滴定酸、还原糖和Vc等营养成分显著高于对照组（p<0.05），且能有效降低桑葚的腐烂率和失重率，抑制丙二醛（MDA）的上升，延缓多酚氧化酶（POD）和超氧化物气化酶（SOD）活性的降低。其中，经芳樟醇缓释处理的桑葚在贮藏期（9 d）内，腐烂率、失重率、可溶性固形物、可滴定酸、Vc含量和丙二醛（MDA）以及多酚氧化酶（POD）和超氧化物气化酶（SOD）活性等品质指标均优于其他保鲜剂，能最大程度抑制桑葚的腐败变质。

In order to improve the storage quality of mulberry, the garlic extract, chitosan coating, linalool, carvacrol, eugenol and 1-MCP (1-methylcyclopropene) were used as slow-release preservatives on the mulberry processing to investigate the change of quality during storage. The experimental results showed that with the extension of storage time, the nutritional components and sensory quality of mulberry gradually decreased. After the treatment of six kinds of preservative, the soluble solids, titratable acid, reducing sugar, Vc and other nutrients were significantly higher than the control group (p<0.05), and it could effectively reduce the rotting rate and the weight loss rate of mulberry, inhibit the increase of malondialdehyde (MDA), delay the decrease of polyphenol oxidase (POD) and superoxide dismutase (SOD) activity. Among them, the rotting rate, weight loss rate, soluble solids, titratable acid, Vc content and MDA, POD and SOD activity as well as other quality indicators of mulberry treated with linalool during the storage (9 D) were better than the other preservative, which could inhibit the corruption of mulberry to the greatest extent.

农业部公益性行业（农业）科研专项-浆果贮藏与产地加工技术集成与示范（201303073）