研究复合保鲜剂(Compound preservative, CPP)、茶树精油纸(TTP)和复合保鲜剂结合茶树精油保鲜纸(CTP)对荔枝保鲜效果的影响。方法 本研究分别以未处理为对照组(CK),采用复合保鲜剂(CPP)、茶树精油纸(TTP)和复合保鲜剂结合茶树精油保鲜纸(CTP)处理荔枝,并于4 ℃贮藏21 d,对腐烂率等外观品质、花色苷等营养品质、超氧化物歧化物酶(Superoxide dismutase, SOD)等活性氧代谢以及多酚氧化酶(Polyphenol oxidase, PPO)等酶促相关酶进行检测。CPP和TTP处理与CK相比腐烂率差异明显,但CTP对荔枝腐烂率的抑制效果最强；在贮藏至12 d,CPP、TTP、CTP的花色苷含量相对CK均显著升高了34.67%、68%和90.67%；贮藏至21 d,CPP、TTP和CTP的丙二醛(Malondialdehyde, MDA)含量分别相对CK组降低了47.22%、56.83和68.18%。并且在整个贮藏过程中,CTP的多酚氧化酶(PPO)一直低于CPP、TTP和CK组。复合保鲜剂和茶树精油纸单独使用可以延缓褐变,维持荔枝较高的营养物质含量；复合保鲜剂结合茶树精油纸通过减缓活性氧代谢和降低酶促相关酶活性,维持细胞膜的完整性,从而延缓荔枝的褐变进程,效果更好。

To study the effects of compound preservative (CPP), tea tree essential oil paper (CTP) on the preservation effect of Litchi chinensis Sonn.. In this experiment, the untreated control group (CK), the composite preservative (CPP), tea tree essential oil paper (TTP) and composite preservative combined with tea tree essential oil preservation paper (CTP) were used to treat lychee, and the lychee was stored at 4 ℃ for 21 d. The appearance quality such as the decay rate, the nutritional quality such as the florid chromosome glycosides, the metabolism of the reactive oxygen species such as the superoxide dismutase (Superoxide dismutase, SOD), as well as the enzymes such as polyphenoloxidase ((Polyphenol oxidase, PPO) were detected. Promotion-related enzymes were assayed. The decay rate of CPP and TTP treatments differed significantly from that of CK, but CTP most significantly inhibited the decay rate of lychee; the anthocyanin content of CPP, TTP and CTP were significantly increased by 34.67%, 68% and 90.67% relat

广东省省级科技计划项目