|Table of Contents|

Effect of Extracts From Ramulus cinnamomi and Clove on Postharvest Fruit Quality of Nanfeng Tangerine(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年17
Page:
124-128
Research Field:
Publishing date:

Info

Title:
Effect of Extracts From Ramulus cinnamomi and Clove on Postharvest Fruit Quality of Nanfeng Tangerine
Author(s):
GAO Yang; ZHENG Jiapeng; CHEN Ming; WAN Chunpeng; CHEN Jinyin
(Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables College of Agronomy/Collaborative Innovation Center of Post-harvest Key Technology and Quality Safety of Fruits and Vegetables in Jiangxi Province/Agricultural College,Jiangxi Agricultural University，Nanchang，Jiangxi 330045)
Keywords:
Ramulus cinnamomi; clove; extracts; Nanfeng Tangerine; storage quality
PACS:
-
DOI:
10.11937/bfyy.201617029
Abstract:
‘97-1’ Nanfeng Tangerine fruits were used to investigat the effect of extracts from Ramulus cinnamomi and clove on postharvest quality of fruits under cold storage ((5±1) ℃).The results showed that Ramulus cinnamomi and clove extracts could significantly decrease decay rate and weight loss rate，delay the decrease of total soluble solids，titratable acidity，ascorbic acid and total sugar content compared with the control；Ramulus cinnamomi and clove extracts could also reduce malondialdehyde (MDA) generation and improve the activities of superoxide dismutase (SOD)，peroxidase (POD) and phenylalanine ammonia lyase (PAL) during fruit storage，then delayed the senescence of fruit.The preservation effect of Ramulus cinnamomi extract was better than clove extracts for Nanfeng Tangerine storage based on comprehensive preservation effect.

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Last Update: 2016-10-14