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投稿时间：2020-06-08
投稿时间：2020-06-08
中文摘要: 为研究纳米氧化锌对冬橙的保鲜效果，以纽荷尔冬橙为材料，分别采用纳米氧化锌、咪鲜胺、咪鲜胺+棕榈蜡进行处理，贮藏于4℃条件下，定期测定冬橙品质和风味变化。试验结果表明贮藏180 d时，纳米氧化锌处理组的腐败率和失重率低于对照组，分别是对照组的75.73%和0.77%；纳米氧化锌处理组出汁率为49.66%，但咪鲜胺+棕榈蜡处理组的出汁率最高，为54.16%；纳米氧化锌处理组冬橙风味优于对照组，可溶性固形物（total soluble solid，TSS）、可滴定酸（titratable acid，TA）、维生素C含量也均高于对照组，分别为13.25%、0.21 g/100 g、47.53 mg/100 g。由此可见，纳米氧化锌对纽荷尔冬橙有较好的保鲜效果。
Abstract:The effect of nano-zinc on the preservation of Newhall winter oranges during storage was investigated.Newhall winter oranges were treated with nano-zinc，prochloraz，a combination of prochloraz and palm wax，respectively.After storing at 4℃，the quality and flavor of the winter oranges were measured regularly.The results revealed that after 180 days of storage，the percentage of rotten fruit and weight loss observed in the nano-zinc-treated group were lower than that of the control group by 75.73% and 0.77% respectively.Although the juice yield of the nano-zinc-treated group was 49.66%，the combined treatment of prochloraz and palm wax achieved the highest yield of 54.16%.The total soluble solids，titratable acid，VCcontent，and flavor，being significantly higher than that of the control group，were found to be 13.25%，0.21 g/100 g，and 47.53 mg/100 g，respectively.Therefore，treatment with nano-zinc is a promising method for the preservation of Newhall winter oranges during storage.
文章编号：202109012 中图分类号： 文献标志码：
基金项目:广东省省级科技计划项目（2018A050506074）
| 作者 | 单位 |
| 陈秋映，杨美艳，许丽华，温冲，Reza Sarhangpour，高向阳 | 华南农业大学食品学院广东省功能食品活性物重点实验室，广东 广州 510642；华南农业大学农学院，广东 广州 510642；广州二十四度橙园生态产业投资有限公司，广东 广州 510100；Ebne-sina Food Laboratories，Esfahan 999067，Iran |
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