为研究丁香提取液对脐橙贮藏过程中发病率和采后生理相关酶活性的影响,以期为丁香在果蔬保鲜中的合理应用提供理论依据,以50 mg/mL的丁香提取液处理纽荷尔脐橙,浸泡5 min,蒸馏水处理为对照,阴凉通风处晾干后PE保鲜袋(d =0.04 mm)包装,(7±1)℃、RH 85％条件下贮藏,每10 d统计青绿霉病发病率和测定相关生理生化指标.结果表明,与对照相比,丁香提取液处理显著降低了脐橙果实的发病率,减少了MDA含量的积累,还可推迟SOD、POD活性高峰的出现,促进PPO、CHT及PAL活性升高,而对GUN活性的变化影响不明显.说明丁香提取液处理脐橙果实可以有效延缓果实的新陈代谢活动,减轻膜脂过氧化作用,延缓果实衰老,增强果实的防御系统.%The aim of the research was to study the effects of clove extract on the disease incidence and postharvested physiology associated enzyme of navel orange during storage. Newhall navel oranges were treated with 50 mg/Ml clove extract,soaked for 5 minuteses,and stored at (7 ± 1 )℃ ,RH85% ,with distilled water treated as the control. The relevant physiological-biochemical quality was measured every 10 days. The results showed that treatment of clove extract can reduce the disease incidence and accumulation of MDA, postpone the appearing time of SOD and POD climactic values. In addition, it is favorable to the increase in PPO activity and CHT activity,as well as PAL activity,but has little effect on GUN activity. In summary, treatment of clove extract can not only slower metabolism of the fruit, but also repress the cell membrane oxidation and improve fruit resistance.
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