[目的]证实血桐提取液对槟榔的保鲜效果.[方法]分别用血桐提取液和壳聚糖溶液处理槟榔,通过储存试验研究两者对槟榔的保鲜效果.[结果]壳聚糖以及壳聚糖与血桐提取液联合保鲜槟榔的效果均好于对照组,但是低于血桐提取液组.采用壳聚糖或血桐提取液涂膜能有效防止水分的蒸发.槟榔汁呈酸性,其pH值在2～3变化.在试验期间,槟榔的pH值先升高后降低,然后再次升高.VC含量总的变化趋势为先升高后降低.血桐提取液浸泡后存放槟榔的VC含量变化最小.血桐提取液浸泡后密封存放的槟榔总糖含量的变化最小,其次是血桐提取液和壳聚糖混合液浸泡后密封存放的槟榔.25 d后,血桐提取液浸泡槟榔的好果率为38%,壳聚糖溶液浸泡槟榔的好果率为23%.[结论]血桐提取液对槟榔的保鲜效果优于壳聚糖溶液.%[ Objective] The study aimed to validate the preservation effect of Macaranga hemsleyana on betel nut. [ Method ] The betel nuts were treated with M. hemsleyana extracts and chitosan and their preservation effect on betel nuts was studied through storage experiment. [ Resuit] The preservation effect of both chitosan and mixture liquid of chitosan and M. hemsleyana extracts on betel nuts was better than that of control group, but worse than the group of M. hemsleyana extracts. Film coating with chitosan and M. hemsleyana extracts could prevent water from evaporation effectively. The juice of betel nuts was acidic and its pH value varied between 2 and 3. During experiment, the changing tendency of pH value of betel nuts was increasing-decreasing-increasing. The total changing trend of Vc content was first increasing and then decreasing and the change of Vc content in betel nuts ever soaked in M. hemsleyana extracts was least. In the betel nuts ever soaked in M.hemsleyana extracts and sealed for storage, the change of total sugar content was least and that of betel nuts ever soaked in mixture liquid of M.hemsleyana extracts and chitosan and sealed for storage was secondary. After 25 d, the good fruit rate of betel nuts ever soaked in M. hemsleyana extracts was 38％ and that of betel nuts ever soaked in chitosan liquid was 23％. [ Conclusion] The preservation effect of M. hemsleyana extracts on betel nuts was better than that of chitosan liquid.
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