纪颖 林河通 刘晔 蒋璇靓 黄华明 刘少彦

摘  要：為了防止橘柚采后枯水腐烂，采用酸性电解水浸果处理，并结合海藻酸钠、羧甲基纤维素钠、茶多酚、抗坏血酸配制成的复合保鲜剂进行涂膜处理后，将橘柚果实置于温度为 （8±1）℃、湿度为75%～80%的条件下存放120 d，以好果率、失重率、细胞膜透性、可滴定酸度、可溶性固形物以及类胡萝卜素为指标进行保鲜效果的评价，通过正交试验确定最佳保鲜方法。本研究所用的复合膜是多孔网络结构的薄膜，空隙小而细腻、均匀分散，复合膜处理后的果皮表面平整光滑，断面结构致密，在果实表面形成屏障。结果表明：酸性电解水处理能有效控制橘柚果实采后病害的发生，复合膜处理可以较好地控制橘柚的腐烂和失水现象，延缓果实衰老，有效保持可滴定酸和可溶性固形物的含量，还能提高果皮色泽;正交试验优化得出最优的保鲜方法，以有效氯含量为30 mg/L的酸性电解水浸果15 min，并联合海藻酸钠0.5%、羧甲基纤维素钠0.5%、茶多酚2.0%、抗坏血酸1.0%配比组合下的复合保鲜剂涂膜20 min。因此认为，酸性电解水结合复合膜处理能提高采后橘柚的品质、延长果实保鲜期。

关键词：酸性电解水;复合膜;橘柚;保鲜

Abstract： In order to prevent the water loss and rot of postharvest tangelo fruit， the fruits were soaked in acidic electrolyzed water， and then were coated by a composite preservative prepared with sodium alginate， sodium carboxymethyl cellulose， tea polyphenol and ascorbic acid. After the combination treatments， the tangelo fruits were stored at the temperature of （8±1）℃ and humidity of 75%～80% for 120 d. The commercially acceptable fruit rate， weight loss rate， membrane permeability， as well as the contents of titratable acidity， soluble solids and carotenoids were used to evaluate the preservation effect of combination treatments on the treated tangelo. The suitable preservation method was determined by an orthogonal experiment. The composite membrane used in this experiment was a porous network structure membrane， with small and fine gaps and uniform dispersion. The surface of the peel treated by the composite membrane was smooth and smooth， and the cross-section structure was dense， forming a barrier on the surface of the fruit. Acidic electrolyzed water treatment could effectively control the postharvest diseases of tangelo. And composite preservative coating treatment could control the rot and water loss， delay the senescence， maintain the contents of titratable acid and soluble solid， and improve the peel color of tangelo. The orthogonal test results showed that the optimal preservation method was the fruits were immersed in acidic electrolyzed water with available chlorine content of 30 mg/L for 15 min， and then coated by the composite preservative， which was prepared by the combination of 0.5% sodium alginate， 0.5% sodium carboxymethyl cellulose， 2.0% tea polyphenol and 1.0% ascorbic acid， for 20 min. Therefore， treatment for tangelo fruit was acidic electrolyzed water and composite coating， which might be a promising method for keeping quality and prolonging shelf-life of harvested tangelo fruit.

Keywords： acidic electrolyzed water; composite coating; tangelo; preservation

橘柚外表金黄艳丽、果面粗糙、果实扁圆，兼具橘和柚的香气，果汁清甜爽口、果肉细嫩，富含维生素及人体必需的微量元素，深受百姓喜爱。但由于橘柚采后生理代谢旺盛，贮藏期间易发生枯水病、油斑病，也易受病原菌侵染而导致腐烂[1-3]，因此研发一种安全高效的保鲜方法，提高橘柚采后贮藏品质十分重要。……