过氧化氢对采后龙眼果实贮藏品质的影响

过量的活性氧是导致果蔬采后品质劣变的主要原因之一。以活性最为稳定的过氧化氢作为活性氧，研究活性氧对采后龙眼果实贮藏品质的影响。结果显示：与对照龙眼果实相比，过氧化氢处理的龙眼果实采后贮藏期间具较低的果皮叶绿素、类胡萝卜素和类黄酮等色素含量，较低的果肉可溶性糖、蔗糖和VC等营养物质含量，较高的龙眼果皮褐变指数和果肉自溶指数，及较低的龙眼果实商品率。据此认为，活性氧在采后龙眼果实品质劣变中起重要的促进作用，活性氧会促进采后龙眼果实外观品质劣变和果肉营养物质的降解，从而降低采后龙眼果实商品价值。

Effects of Hydrogen Peroxide on Quality of Harvested Longan Fruits during Storage

Excessive generation of reactive oxygen species (ROS) has been identified as a major cause of quality deterioration of harvested fruit and vegetables. The effect of hydrogen peroxide (H2O2), the most stable of the reactive oxygen, on the quality of harvested longan (Dimocarpus longan Lour.) fruit during storage were investigated. The results showed that in comparison to the control longans, the H2O2-treated longans had lower contents of pericarp pigments including chlorophyll, carotenoid and flavonoid, lower contents of pulp nutrients such as total sugar, sucrose and vitamin C, higher pericarp browning index and aril breakdown index, and lower percentage of commercially acceptable fruits. From the above findings, it could be concluded that H2O2 may play a key role in causing the quality deterioration of harvested longan fruit by accelerating the deterioration of pericarp color, stimulating the degradation of pulp nutrients, thereby reducing the marketable value of harvested longan fruit.