陈晓晶，帅希祥，杜丽清，谷会

摘  要：本文以‘美中红番木瓜为试材，研究了热处理复合香茅精油处理对番木瓜果实采后保鲜效果及软化相关酶的影响，测定了贮藏过程中果实失重率、硬度、颜色、可溶性固形物（TSS）、可滴定酸（TA）、维生素C（Vc）和呼吸速率，还测定了多聚半乳糖醛酸酶（PG）、果胶甲酯酶（PE）、纤维素酶（CL）和β-半乳糖苷酶（β-GAL）等软化相关酶的活性。结果表明：热处理复合香茅精油处理可显著降低番木瓜果实病情指数和失重率，延缓果实硬度下降和颜色的转黄，提高果实中的TSS和Vc含量和果实固酸比，降低果实呼吸速率，延迟呼吸高峰的出现;复合处理可降低果实PG酶、PE酶和β-GAL酶活性，延迟PE酶峰值的出现，对CL酶活性影响不显著。可见，复合处理对番木瓜果实有较好的保鲜效果，复合处理延缓果实硬度下降与降低呼吸速率以及降低PG酶、PE酶和β-GAL酶活性密切相关。

关键词：番木瓜;热处理;香茅精油;保鲜效果;软化相关酶

中图分类号：S667.9;TS255.3      文献标识码：A

Effects of Heat Combined Citronella Essential Oil Treatment on the Preservation and Softening Related Enzymes of Papaya

CHEN Xiaojing1，2， SHUAI Xixiang1， DU Liqing1*， GU Hui1*

1. South Subtropical Crops Research Institute， Chinese Academy of Tropical Agricultural Sciences / Hainan Key Laboratory for Postharvest Physiology and Technology of Tropical Horticultural Products， Zhanjiang， Guangdong 524091， China; 2. College of Horticulture， Hainan University， Haikou， Hainan 570228， China

Abstract： In this paper， the effects of heat combined citronella essential oil treatment on the preservation and activity of softening related enzymes were studied by using ‘Meizhonghong papaya as the test materials， and the fruit weight loss rate， hardness， color， titratable acid （TA）， vitamin C （Vc）， galacturonic acid polymer （PG）， cellulase enzyme （CL）， β-galactose glucoside enzyme （β-GAL） and methyl pectin enzyme （PE） activities were determined in the process of storage. Heat combined citronella essential oil treatment could improve the preserving quality by significantly reducing the disease index of papaya fruit， weight loss rate， decrease of firmness and yellow rate， and increasing the content of TSS and VC and TSS/TA ratio， slowing down the respiration rate and delaying the occurrence of respiration peak， meanwhile the activity of PG， PE and β-GAL enzymes， involved in the degradation of cell wall were significantly reduced by the combined treatment except the activity of CL enzyme which was not significantly influenced. In conclusion， heat combined citronella essential oil treatment showed good preservation effect on papaya fruit， delaying the decrease of fruit firmness， reducing the respiration rate and the activity of PG enzyme， PE enzyme and β-GAL enzyme.

Keywords： papaya; heat treatment; citronella essential oil; preservation effect; softening-related enzyme

DOI： 10.3969/j.issn.1000-2561.2021.10.036

番木瓜（Carica Papaya L.），番木瓜科番木瓜屬，是热带与亚热带地区广泛种植的水果之一[1]。番木瓜营养丰富，经济价值高，但由于番木瓜是呼吸跃变型果实，采后易失水和软化，导致番木瓜采后不耐贮运、商品价值下降，限制了番木瓜产业持续健康发展。因而，延缓番木瓜采后品质劣变，提升番木瓜商品价值是该产业亟待解决的问题。目前，番木瓜采后常采用涂膜、气调和传统化学药剂等保鲜方法。但这些方法存在投资大和药剂残留等问题[2]。而热处理和精油熏蒸处理具有绿色、安全无毒、无残留、设备及操作方法简单等优点，愈发受到国内外研究者的关注。……