导　　师： 赖健

学科专业： 0832

授予学位： 硕士

作　　者： ;

机构地区： 仲恺农业工程学院

摘　　要： 现代研究结果表明，从姜黄、莪术、郁金等姜科姜黄属/(Curcuma L./)植物根茎中提取的姜黄素，具有抑菌、抗氧化、抗癌、保肝及降血清胆固醇等保健功能，并作为集天然着色与防腐于一身的天然色素，被广泛应用于饮料、果酒、糕点等食品的加工生产中。但姜黄素作为天然防腐保鲜剂在采后果蔬贮藏保鲜的应用研究方面，才刚刚起步。 马水桔是原产于广东省阳春市的特色优良宽皮柑桔，种植马水桔是阳春当地农民的支柱产业之一。但马水桔采后难以保鲜、马水桔的产业化采后保鲜技术研究还基本处于空白的状况，导致马水桔采后损失极大。 化学防腐保鲜多年来一直是果实采后病害控制的主要途径，但随着人们对化学防腐剂可危害健康的认识，以及人们对化学防腐剂会导致果蔬采后腐败病菌产生抗药性和对环境造成污染的认识，使得化学防腐剂在果蔬贮藏保鲜上的应用受到质疑和限制。为了能采用天然无害的姜黄素保鲜剂替代化学防腐剂，本论文主要研究了姜黄素与黄原胶制备的姜黄素保鲜剂对采后马水桔果实的防腐效果、果实失重率、果实呼吸强度、果实营养成分、果实萼片色泽变化及果实商品外观的影响，并进行了姜黄素保鲜剂对采后马水桔果实的小规模推广应用研究，主要研究结果如下： （1）用含有0.03/%姜黄素、0.06/%黄原胶、Ph值为6.2的姜黄素保鲜剂处理采后马水桔果实，结合8℃～9℃的贮藏温度及85/%～90/%库内相对湿度的贮藏条件，可显著地降低采后马水桔果实的病烂率和失重率。90d的贮藏结束时，经姜黄素保鲜剂处理的果实病烂率为3.8/%～4.1/%，失重率为3.76/%～3.87/%；对照的果实病烂率为10.5/%～16.2/%，失重率为6.13/%～13.23/%。单纯黄原胶水溶液处理反而会增加采后马水桔果实的病烂率和失重率，这可能是因为较低的贮藏温度虽可在一定时间内抑制果表微生物的繁殖，但随着贮藏时间的延长，由于黄原胶水溶液导致的果表长时间保持的高湿度，使得果表微生物的繁殖速度显著高于添加了姜黄素的黄原胶保鲜剂。这一结果说明姜黄素对马水桔果实采后腐败菌的生长有抑制作用。 （2）在冷藏有效降低采后马水桔果实呼吸强度的基础上，姜黄素保鲜剂处理可进一步适当降低果实的呼吸强度，提高果实的保鲜效果。 （3）经姜黄素保鲜剂处理的采后马水桔果实，贮藏结束时产生乙醇的量为0.65/%～0.68/%,明显少于未经姜黄素保鲜剂处理的马水桔果实乙醇含量1.37/%。后者因果表微生物的生长未受到任何抑制，果实失水也较多，果实表面出现一定程度的干缩，可能由于果表气孔收小，果实呼吸需要的氧气受阻，使果实处于较严重的缺氧状态，导致较严重的无氧呼吸而产生较多的乙醇等累积，降低了果实对病害的抵抗力，也加速了果实的衰老、发病和腐烂。 （4）贮藏90d后,经姜黄素保鲜剂处理的采后马水桔果实的总糖、可滴定酸、维生素C及可溶性固形物的含量分别下降了0.94/%～1.1/%、0.2/%～0.22/%、1.27/%～1.2/%及0.56/%～0.61/%质量分数,而对照的这四种营养成分对应的下降了1.48/%～2.26/%、0.25/%~0.28/%、2.01/%～4.2/%及1.0/%～3.67/%，即：经姜黄素保鲜剂处理的采后马水桔果实,果实的总糖、可滴定酸、维生素C及可溶性固形物的含量损失均明显低于对照。 （5）经姜黄素保鲜剂处理的马水桔果实，在贮藏结束时，果实萼片叶绿素含量减少最少。姜黄素保鲜剂对马水桔果实的萼片有明显的保绿效果。 （6）贮藏结束时，经姜黄素保鲜剂处理的马水桔果实，商品外观正常，商品性仍良好。 （7）姜黄素保鲜剂对马水桔保鲜的小规模初步推广应用结果表明，姜黄素保鲜剂可应用于马水桔的采后规模化贮藏保鲜，并很有希望产生较好的经济、社会和环境效益。有别于实验室小量果实的采后处理工艺，马水桔大规模采后处理工艺中的预贮环节，应放在选果工艺之前，以利防止预贮时产生大量病烂果污染。 Modern research results show that the curcumin extracted from plant roots from turmeric, rhizoma zedoariae, turmeric zingiberaceae turmeric /(Curcuma L./) has health care function such as antibacterial, antioxidant, anticancer, protect liver, lower serum cholesterol, and as a collection of natural coloring and anti-corrosion of natural pigme nt, widely used in beverage, wine, cakes, and so on food processing production. But curcumin as a natural preservative antistaling agent in postharvest of fruit and vegetabl e fresh-keeping application research, just getting started. Mashui orange is native to Yangchun, Guangdong Province, wide leather fine citr-us, planting Mashui orange was Yangchun local pillar industry. But postharvest Mashui orange are very difficult storaged,and postharvest Mashui orange fresh-keeping technol ogy research and industrialization is the basic processing blank, lead to a great Mashu i orange postharvest losses. Chemical antisepsis for many years has been the main way to control postharvest diseases of fruit, but as people understanding of chemical preservative can be hazard ous to health, and people to the chemical preservative leads to fruits and vegetables postharvest corruption resistant bacteria and understanding of environmental pollution, make chemical preservatives application in fruit and vegetable storage questioned and restrictions. In order to using natural harmless curcumin preservatives instead of chemi cal preservatives, this thesis mainly studies storage effects of curcumin preservatives on fruit weight loss rate, fruit respiration intensity, fruit nutrition ingredient and the impact of fruit sepals color changes of postharvest Mashui orange and the main resear ch conclusions are as follows: 1. Using Containing0.03/%of curcumin,0.06/%xanthan gum, Ph6.2curcumin pre servatives processing postharvest Mashui orange, combining with8℃-9℃storage temperature and85/%～90/%relative humidity of the storage conditions, can significan tly reduce the rotten rate and weightlessness rate of postharvest Mashui orange. At the end of the90d storage, rotten fruit treated by curcumin preservatives at a rate of3.8/%～3.8/%, the weightlessness rate was3.76/%～3.87/%; rotten fruit rate of compar ison is10.5/%～16.2/%, weightlessness rate was6.13/%～13.23/%. Curcumin preservati ves treatment can significantly reduce rotten rate and the weightlessness rate of postha rvest Mashui orange. Pure xanthan glue solution treatment, will can increase bad rate and the weightlessness rate, this may be because the low temperature can although in hibit fruit table microbial reproduction within a certain amount of time, but with the extension of storage time, the fruit due to xanthan glue solution table long time high humidity, make fruit table microbial propagation velocity is significantly higher than adding the xanthan gum antistaling agent of curcumin. This result showed at the curc-umin can inhibition the growth of postharvest corruption bacteria. 2. Curcumin preservatives treatment can further decrease the fruit respiration inte Nsity on basis of cold storage effectively reduce respiration intensity of postharvest Mashui orange. 3. Postharvest Mashui orange were treated by curcumin preservative, at the end of the storage, quantity to produce ethanol is less than that of without curcumin antist aling agent. The latter causal the growth of fruit table microbial not subjected to any suppressed, and more fruit water loss, and the fruit surface appear a certain degree of drying shrinkage, may be due to stomatal of fruit tables closed small, fruit respiratio n need oxygen blocked, make the fruit in a more serious hypoxia state, lead to more serious anaerobic respiration and produce more ethanol accumulation, such as reduced the fruit's ability to fight disease, also accelerate the aging, illness and decay of the fruit. 4. After90d storage, the curcumin preservative treatment of postharvest Mashui orange of total sugar, titratable acid, vitamin C and soluble solids content were reduce d by0.94/%-1.1/%,0.94/%-0.22/%,1.27/%-1.2/%and1.27/%-1.2/%mass fractio n, and contrast the four corresponding nutrients decreased by1.48/%-2.26/%,0.25/%-0.28/%,2.01/%-4.2/%and1.0/%-3.67/%, namely:the curcumin preservative treatm ent of postharvest horse water JieGuo, content of total sugar, titratable acid, vitamin C and soluble solids content loss were significantly lower than control. 5. Mashui orange treated by curcumin antistaling agent, at the end of storage,fru-it sepals chlorophyll content reduced at least. Curcumin antistaling agent fruit sepalsM ashui orange had obvious effect of green. 6. Mashui orange of curcumin preservatives to handle had a good product appea- rance, commercial of the fruits is still good, storage at the end. 7. Preliminary application results of curcumin preservative on Mashui orange sto-rage indicate that curcumin preservative can be applied to Mashui orange postharvest scale storage, and was expected to produce good economic, social and environmental benefits. Postharvest-processing technology link of large-scale storage of Mashui orange, was different from the laboratory postharvest-treatment technology, the pre-storage link should be on before sorting process for prevent disease rotten fruit pollution produced when pre-storage.

关 键 词： 姜黄素 保鲜剂 马水桔 贮藏

分 类 号： [TS255.3]

领　　域： [轻工技术与工程] [轻工技术与工程]