姜油树脂对采后橄榄果实抑菌效果和贮藏品质的影响
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摘要
小孢拟盘多毛孢(Pestalotiopsis microspora)是引起橄榄果实腐烂的最主要病原菌之一。为给姜油树脂在采后橄榄果实贮藏保鲜应用提供科学依据和实践指导,本实验研究了姜油树脂对采后橄榄果实的抑菌效果和贮藏品质的影响。以‘长营’橄榄果实为材料,通过损伤接种法,研究不同剂量的姜油树脂对P. microspora接种橄榄果实的抑菌效果,并进一步探讨最佳抑菌剂量的姜油树脂对采后橄榄果实在25℃下贮藏49 d期间果实病害发生和品质的影响。结果表明:与对照比较,姜油树脂可显著抑制P. microspora侵染所致橄榄果实采后病害发生,其中姜油树脂的最佳抑菌剂量为30μL/mL;30μL/mL的姜油树脂处理可显著降低橄榄果实病害指数和果皮褐变指数(P<0.01),延缓橄榄果实可溶性固形物、可溶性总糖、可滴定酸、VC、总酚及类黄酮含量的下降,较好保持采后橄榄果实的外观颜色和营养品质。因此认为,30μL/mL的姜油树脂处理可有效控制橄榄果实采后病害发生,保持橄榄果实贮藏品质。
Pestalotiopsis microspora is one of the dominant pathogenic fungi causing postharvest decay in Chinese olives(Canarium album(Lour.) Raeusch). In order to provide a scientific basis and practical guidance for applying ginger oleoresin in postharvest preservation and storage of Chinese olives, the effect of ginger oleoresin on postharvest decay and storage quality of Chinese olives was investigated in this study. For this purpose, ‘Changying' Chinese olives were wounded and inoculated with P. microspore, and then injected with different doses of ginger oleoresin. Further, we examined the effect of the selected optimal dose of ginger oleoresin on disease development and quality of Chinese olives during storage at 25 ℃ for 49 days. The results showed that compared to the control treatment, ginger oleoresin remarkably suppressed disease development caused by P. microspore in Chinese olive fruits and the best effect was observed at a dose of 30 μL/m L. This treatment could significantly reduce fruit disease index and browning index(P < 0.01), retard the decrease in the contents of total soluble solids, total soluble sugars, titratalble acid, VC, total phenols and flavonoids, and maintain better fruit color and nutritional quality. From the above findings, it could be concluded that treatment with 30 μL/m L ginger oleoresin could effectively suppress disease development and maintain fruit quality during postharvest storage of Chinese olives.
Pestalotiopsis microspora is one of the dominant pathogenic fungi causing postharvest decay in Chinese olives(Canarium album(Lour.) Raeusch). In order to provide a scientific basis and practical guidance for applying ginger oleoresin in postharvest preservation and storage of Chinese olives, the effect of ginger oleoresin on postharvest decay and storage quality of Chinese olives was investigated in this study. For this purpose, ‘Changying' Chinese olives were wounded and inoculated with P. microspore, and then injected with different doses of ginger oleoresin. Further, we examined the effect of the selected optimal dose of ginger oleoresin on disease development and quality of Chinese olives during storage at 25 ℃ for 49 days. The results showed that compared to the control treatment, ginger oleoresin remarkably suppressed disease development caused by P. microspore in Chinese olive fruits and the best effect was observed at a dose of 30 μL/m L. This treatment could significantly reduce fruit disease index and browning index(P < 0.01), retard the decrease in the contents of total soluble solids, total soluble sugars, titratalble acid, VC, total phenols and flavonoids, and maintain better fruit color and nutritional quality. From the above findings, it could be concluded that treatment with 30 μL/m L ginger oleoresin could effectively suppress disease development and maintain fruit quality during postharvest storage of Chinese olives.
引文
[1]孔祥佳,周鹤,林河通,等.采收期对冷藏橄榄果实贮藏期间冷害的影响[J].食品科学,2016,37(22):255-262.DOI:10.7506/spkx1002-6630-201622039.
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[4]陈南泉,刘译蔓,林河通,等.橄榄果实采后病害和保鲜技术研究进展[J].包装与食品机械,2015,33(2):49-53.DOI:10.3969/j.issn.1005-1295.2015.02.012.
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[6]杜正花.冷激与紫外(UV-C)处理对橄榄果实采后品质的影响[D].福州:福建农林大学,2015:48-55.
[7]陈蔚辉,张定娜.微波辐射对橄榄采后营养品质的影响[J].食品科技,2010,35(2):29-31.DOI:10.13684/j.cnki.spkj.2010.02.052.
[8]陈瑾,许长同,吴如健,等.福州地区橄榄病害及防治调查分析[J].中国园艺文摘,2013,29(2):41-43.DOI:10.3969/j.issn.1672-0873.2013.02.019.
[9]JIA Y L,ZHENG J,YU F,et al.Anti-tyrosinase kinetics and antibacterial process of caffeic acid N-nonyl ester in Chinese Olive(Canarium album)postharvest[J].International Journal of Biological Macromolecules,2016,91:486-495.DOI:10.1016/j.ijbiomac.2016.05.098.
[10]SIRIPORN C,NARUMOL M,NIRUNDORN M.Effect of peppermint oil on the shelf-life of dragon fruit during storage[J].Food Control,2018,90:172-179.DOI:10.1016/j.foodcont.2018.03.001.
[11]李雯霞,于司达,诸葛斌,等.芍药花提取物对果蔬腐败菌的抑菌活性及其在樱桃番茄保鲜中的应用[J].食品发酵与工业,2018,44(2):228-232.DOI:1013995/j.cnki.11-1802/ts.015384.
[12]陈迪新,邓元平,李小静,等.茶叶水提取物对草莓保鲜效果的影响[J].食品科学,2014,35(2):310-315.DOI:10.7506/spkx1002-6630-201402061.
[13]赵文竹,张瑞雪,于志鹏,等.生姜的化学成分及生物活性研究进展[J].食品工业科技,2016,37(11):383-389.DOI:10.13386/j.issn.1002-0306.2016.11.070.
[14]陈燕,周希贵,李淑燕,等.生姜油树脂的抗菌性研究[J].食品与发酵工业,2001,27(4):30-34.DOI:10.13995/j.cnki.11-1802/ts.2001.04.007.
[15]BELLIK Y.Total antioxidant activity and antimicrobial potency of the essential oil and oleoresin of Zingiber officinale Roscoe[J].Asian Pacific Journal of Tropical Disease,2014,4(1):40-44.DOI:10.1016/S2222-1808(14)60311-X.
[16]SINGH G,KAPOOR I P,SINGH P,et al.Chemistry,antioxidant and antimicrobial investigations on essential oil and oleoresins of Zingiber officinale[J].Food and Chemical Toxicology,2008,46:3295-3302.DOI:10.1016/j.fct.2008.07.017.
[17]PUSHPA S M,RANGU G,PURA N J.Ginger oleoresin chemical composition,bioactivity and application as bio-preservatives[J].Journal of Food Processing and Preservation,2015,39(6):1905-1912.DOI:10.1111/jfpp.12428.
[18]周纷,杨文晶,冯叙桥,等.生姜提取物在食品贮藏保鲜中的应用[J].食品与发酵工业,2016,42(10):287-292.DOI:10.13995/j.cnki.11-1802/ts.201610046.
[19]李伟锋,何玲,冯金霞,等.生姜提取物对鲜切苹果保鲜效果研究[J].食品科学,2013,34(4):236-240.
[20]郭艳华.生姜复合抗氧化剂保鲜樱桃番茄的研究[J].食品科学,2008,29(10):608-611.
[21]康明丽,谷进军,郭小磊,等.不同精油-羧甲基纤维素钠复合涂膜对草莓贮藏品质的影响[J].保鲜与加工,2017,17(4):10-14.DOI:10.3969/j.issn.1009-6221.2017.04.003.
[22]陈南泉,陈艺晖,林河通,等.采后橄榄果实果腐病菌的分离与鉴定[J].现代食品科技,2016,32(10):138-142.DOI:10.13982/j.mfst.1673-9078.2016.10.022.
[23]陈南泉,林河通,陈艺晖,等.橄榄小孢拟盘多毛孢(Pestalotiopsis microspora)的生物学特性研究[J].保鲜与加工,2016,16(3):5-10.DOI:10.3969/j.issn.1009-6221.2016.03.002.
[24]孔祥佳,林河通,郑俊峰,等.诱导冷藏橄榄果实抗冷性的适宜热空气处理条件优化[J].农业工程学报,2011,27(8):371-376.DOI:10.3969/j.issn.1002-6819.2011.08.065.
[25]孔祥佳,林河通,周鹤,等.鲜食橄榄果实的适宜采收期及其品质评价参数的研究[J].保鲜与加工,2016,16(2):6-14.DOI:10.3969/j.issn.1009-6221.2016.02.002.
[26]郑道序,谢晓娜,詹潮安,等.橄榄品种果实营养成分的比较[J].湖北农业科学,2015,54(16):3967-3969.DOI:10.14088/j.cnki.issn0439-8114.2015.16.034.
[27]ASHRAF S A,AL-SHAMMARI E,HUSSAIN T,et al.In-vitro antimicrobial activity and identification of bioactive components using GC-MS of commercially available essential oils in Saudi Arabia[J].Journal of Food Science and Technology,2017,54:3948-3958.DOI:10.1007/s13197-017-2859-2.
[28]VARAKUMAR S,UMESH K V,SINGHAL R S.Enhanced extraction of oleoresin from ginger(Zingiber officinale)rhizome powder using enzyme-assisted three phase partitioning[J].Food Chemistry,2017,216:27-36.DOI:10.1016/j.foodchem.2016.07.180.
[29]YAMAMOTO-RIBEIRO M M,GRESPAN R,KOHIYAMA C Y,et al.Effect of Zingiber officinale essential oil on Fusarium verticillioides and fumonisin production[J].Food Chemistry,2013,141:3147-3152.DOI:10.1016/j.foodchem.2013.05.144.
[30]MICHELE C M,MARCOS L C,PAPA M N,et al.Supercritical CO2extracts and essential oil of ginger(Zingiber officinale R.):chemical composition and antibacterial activity[J].The Journal of Supercritical Fluids,2013,80:44-49.DOI:10.1016/j.supflu.2013.03.031.
[31]YASODHA S,WONG K C,ABDUL H,et al.Essential oils of Zingiber officinale var.Rubrum Theilade and their antibacterial activities[J].Food Chemistry,2011,124:514-517.DOI:10.1016/j.foodchem.2010.06.062.
[32]卢菊.姜油树脂对橄榄采后主要病原菌小孢拟盘多毛孢的抑菌机理研究[D].福州:福建农林大学,2017:24-31.
[2]孔祥佳,任思琪,林河通,等.不同成熟度橄榄果实冷藏期间细胞壁代谢对采后冷害的响应特性[J].食品科学,2018,39(3):229-235.DOI:10.7506/spkx1002-6630-201803035.
[3]林毅雄,林河通,孔祥佳,等.采后‘长营’和‘惠圆’橄榄果实的耐贮性比较[J].热带作物学报,2016,37(3):622-626.DOI:10.3969/j.issn.1000-2561.2016.03.030.
[4]陈南泉,刘译蔓,林河通,等.橄榄果实采后病害和保鲜技术研究进展[J].包装与食品机械,2015,33(2):49-53.DOI:10.3969/j.issn.1005-1295.2015.02.012.
[5]孔祥佳,林河通,陈雅平,等.低温贮藏对“长营”橄榄果实采后生理和品质的影响[J].包装与食品机械,2011,29(2):1-5.DOI:10.3969/j.issn.1005-1295.2011.02.001.
[6]杜正花.冷激与紫外(UV-C)处理对橄榄果实采后品质的影响[D].福州:福建农林大学,2015:48-55.
[7]陈蔚辉,张定娜.微波辐射对橄榄采后营养品质的影响[J].食品科技,2010,35(2):29-31.DOI:10.13684/j.cnki.spkj.2010.02.052.
[8]陈瑾,许长同,吴如健,等.福州地区橄榄病害及防治调查分析[J].中国园艺文摘,2013,29(2):41-43.DOI:10.3969/j.issn.1672-0873.2013.02.019.
[9]JIA Y L,ZHENG J,YU F,et al.Anti-tyrosinase kinetics and antibacterial process of caffeic acid N-nonyl ester in Chinese Olive(Canarium album)postharvest[J].International Journal of Biological Macromolecules,2016,91:486-495.DOI:10.1016/j.ijbiomac.2016.05.098.
[10]SIRIPORN C,NARUMOL M,NIRUNDORN M.Effect of peppermint oil on the shelf-life of dragon fruit during storage[J].Food Control,2018,90:172-179.DOI:10.1016/j.foodcont.2018.03.001.
[11]李雯霞,于司达,诸葛斌,等.芍药花提取物对果蔬腐败菌的抑菌活性及其在樱桃番茄保鲜中的应用[J].食品发酵与工业,2018,44(2):228-232.DOI:1013995/j.cnki.11-1802/ts.015384.
[12]陈迪新,邓元平,李小静,等.茶叶水提取物对草莓保鲜效果的影响[J].食品科学,2014,35(2):310-315.DOI:10.7506/spkx1002-6630-201402061.
[13]赵文竹,张瑞雪,于志鹏,等.生姜的化学成分及生物活性研究进展[J].食品工业科技,2016,37(11):383-389.DOI:10.13386/j.issn.1002-0306.2016.11.070.
[14]陈燕,周希贵,李淑燕,等.生姜油树脂的抗菌性研究[J].食品与发酵工业,2001,27(4):30-34.DOI:10.13995/j.cnki.11-1802/ts.2001.04.007.
[15]BELLIK Y.Total antioxidant activity and antimicrobial potency of the essential oil and oleoresin of Zingiber officinale Roscoe[J].Asian Pacific Journal of Tropical Disease,2014,4(1):40-44.DOI:10.1016/S2222-1808(14)60311-X.
[16]SINGH G,KAPOOR I P,SINGH P,et al.Chemistry,antioxidant and antimicrobial investigations on essential oil and oleoresins of Zingiber officinale[J].Food and Chemical Toxicology,2008,46:3295-3302.DOI:10.1016/j.fct.2008.07.017.
[17]PUSHPA S M,RANGU G,PURA N J.Ginger oleoresin chemical composition,bioactivity and application as bio-preservatives[J].Journal of Food Processing and Preservation,2015,39(6):1905-1912.DOI:10.1111/jfpp.12428.
[18]周纷,杨文晶,冯叙桥,等.生姜提取物在食品贮藏保鲜中的应用[J].食品与发酵工业,2016,42(10):287-292.DOI:10.13995/j.cnki.11-1802/ts.201610046.
[19]李伟锋,何玲,冯金霞,等.生姜提取物对鲜切苹果保鲜效果研究[J].食品科学,2013,34(4):236-240.
[20]郭艳华.生姜复合抗氧化剂保鲜樱桃番茄的研究[J].食品科学,2008,29(10):608-611.
[21]康明丽,谷进军,郭小磊,等.不同精油-羧甲基纤维素钠复合涂膜对草莓贮藏品质的影响[J].保鲜与加工,2017,17(4):10-14.DOI:10.3969/j.issn.1009-6221.2017.04.003.
[22]陈南泉,陈艺晖,林河通,等.采后橄榄果实果腐病菌的分离与鉴定[J].现代食品科技,2016,32(10):138-142.DOI:10.13982/j.mfst.1673-9078.2016.10.022.
[23]陈南泉,林河通,陈艺晖,等.橄榄小孢拟盘多毛孢(Pestalotiopsis microspora)的生物学特性研究[J].保鲜与加工,2016,16(3):5-10.DOI:10.3969/j.issn.1009-6221.2016.03.002.
[24]孔祥佳,林河通,郑俊峰,等.诱导冷藏橄榄果实抗冷性的适宜热空气处理条件优化[J].农业工程学报,2011,27(8):371-376.DOI:10.3969/j.issn.1002-6819.2011.08.065.
[25]孔祥佳,林河通,周鹤,等.鲜食橄榄果实的适宜采收期及其品质评价参数的研究[J].保鲜与加工,2016,16(2):6-14.DOI:10.3969/j.issn.1009-6221.2016.02.002.
[26]郑道序,谢晓娜,詹潮安,等.橄榄品种果实营养成分的比较[J].湖北农业科学,2015,54(16):3967-3969.DOI:10.14088/j.cnki.issn0439-8114.2015.16.034.
[27]ASHRAF S A,AL-SHAMMARI E,HUSSAIN T,et al.In-vitro antimicrobial activity and identification of bioactive components using GC-MS of commercially available essential oils in Saudi Arabia[J].Journal of Food Science and Technology,2017,54:3948-3958.DOI:10.1007/s13197-017-2859-2.
[28]VARAKUMAR S,UMESH K V,SINGHAL R S.Enhanced extraction of oleoresin from ginger(Zingiber officinale)rhizome powder using enzyme-assisted three phase partitioning[J].Food Chemistry,2017,216:27-36.DOI:10.1016/j.foodchem.2016.07.180.
[29]YAMAMOTO-RIBEIRO M M,GRESPAN R,KOHIYAMA C Y,et al.Effect of Zingiber officinale essential oil on Fusarium verticillioides and fumonisin production[J].Food Chemistry,2013,141:3147-3152.DOI:10.1016/j.foodchem.2013.05.144.
[30]MICHELE C M,MARCOS L C,PAPA M N,et al.Supercritical CO2extracts and essential oil of ginger(Zingiber officinale R.):chemical composition and antibacterial activity[J].The Journal of Supercritical Fluids,2013,80:44-49.DOI:10.1016/j.supflu.2013.03.031.
[31]YASODHA S,WONG K C,ABDUL H,et al.Essential oils of Zingiber officinale var.Rubrum Theilade and their antibacterial activities[J].Food Chemistry,2011,124:514-517.DOI:10.1016/j.foodchem.2010.06.062.
[32]卢菊.姜油树脂对橄榄采后主要病原菌小孢拟盘多毛孢的抑菌机理研究[D].福州:福建农林大学,2017:24-31.