姜油树脂对采后橄榄果实抑菌效果和贮藏品质的影响

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(P0.01),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。

Effect of Ginger Oleoresin on Postharvest Decay and Storage Quality of Chinese Olive Fruits

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/mL. 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/mL ginger oleoresin could effectively suppress disease development and maintain fruit quality during postharvest storage of Chinese olives.