| 李奕星，李芬芳，陈 娇，马伏宁，袁德保*.芥末精油微胶囊结合咪鲜胺处理对荔枝贮藏品质的影响[J].海南师范大学学报自科版,2020,33(1):58-63 |
| 芥末精油微胶囊结合咪鲜胺处理对荔枝贮藏品质的影响 |
| Effects of Mustard Essential Oil Microencapsulation Combined withProchloraz Treatments on Quality of Litchi (Litchi chinensis Sonn.)Fruit During Storage |
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| DOI：10.12051/j.issn.1674-4942.2020.01.011 |
| 中文关键词: 荔枝 芥末精油 咪鲜胺 贮藏 品质 |
| 英文关键词: litchi mustard essential oil prochloraz storage quality |
| 基金项目:海南省科技计划项目（ZDYF2018147）；海南省重点研发项目（ZDYF2019208）；中国热带农业科学院基本科研
业务费专项（1630092018008） |
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| 摘要点击次数: 674 |
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| 中文摘要: |
| 采用芥末精油微胶囊结合咪鲜胺处理新鲜采摘的无核荔枝，以好果率、褐变指数、果皮
色泽、可溶性固形物含量以及相对电导率为评价指标，研究其对无核荔枝贮藏品质的影响，探索室
温条件下芥末精油微胶囊结合咪鲜胺处理对荔枝的保鲜效果。结果表明，芥末精油微胶囊能改善
荔枝的贮藏品质，但是效果不如咪鲜胺；使用芥末精油微胶囊结合咪鲜胺处理荔枝时，随着咪鲜胺
浓度提高，保鲜效果逐渐提高，芥末精油微胶囊结合0.8倍或者0.9倍浓度的咪鲜胺保鲜效果最佳，
与咪鲜胺处理组无显著差别。 |
| 英文摘要: |
| The effects of mustard essential microencapsulation combined with prochloraz on postharvest quality of seedless
litchi were explored through the changes of marketable fruit rate, browning index, color difference, soluble solids content
and cell membrane permeability. The results showed that the combination treatment could improve the storage quality, but
less than the group with prochloraz alone. The preservation effects of combination treatment on postharvest quality in⁃
creased with the increase of prochloraz concentration, and the preservation effects were best when prochloraz was 0.8 times
or 0.9 times, with no significant difference from the group with prochloraz alone. |
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