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摘要： 我国是橙子生产大国，在产量日益提升的同时，每年会因采后病害造成很大的经济损失，本课题拟通过用两种不同提取方式的桔子精油和壳聚糖结合处理橙子，观察单独处和结合处理对橙子储藏期间腐烂率、品质的影响，寻找一种能有效代减少化学杀菌剂安全隐患和减低单一生物制剂处理的经济成本的生物结合制剂配方。4974
- 上一篇：生物转化2-苯乙醇辅因子NADH/NAD+的检测研究
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主要研究结果如下：
(1) 筛选出了冷榨型桔子精油、蒸馏型桔子精油在体外对于橙子采后青霉病的病原菌Penicillium italicum 具有更好抑菌效果的桔子精油，即为冷榨型桔子精油，浓度为2500μl/L时抑制效果最为明显。
(2) 在体内实验中，对橙子采后青霉病的抑菌试验结果显示，两种不同提取方式的桔子精油结合壳聚糖处理的果实发病率最低，为42%，并且显著低于单独处理（p<0.05）。
(3) 壳聚糖结合桔子精油的处理，对橙子贮藏期间的品质没有不良影响。
关键词： 桔子精油；结合处理；壳聚糖；抑菌；品质
Effects of chitosan film coating with orange fruit scent oil on P.italicum and the research of effect and constitute relationship
Abstract: Oranges are largely produced in China .While the yield rising every year, great economic loss was caused by the damage and diseases during storage .This research was aimed to find an alternative biological inhibitor to reduce the potential safety hazard of chemical fungicides and cut down the costs of biological agents. The influences of different treatments on citrus fruit quality and decay rate were observed via study the effect of orange essential oil of two extracting types combined with chitosan on the inhibition of P.italicum.
The main conclusions are as follows:
(1) In vitro test, the orange essential oil of cold pressed type was found to have better effects on the inhibition of P.italicum compared with the orange essential oil of distillation type. The best inhibitory effects of oranges essential oil was at the concentration of 2500μl/L .
(2) In vivo test，the result of inhibition test of P.italicum indicated that the combination of orange essential and chitosan had the lowest disease incidences (42%)of green mold in orange, significant differences were found among the treatments(p〈0.05).
(3) No negative effects were found in the oranges treated with chitosan in combination of orange essential oil during the storage.
Keywords: orange essential oil; combination treatment; chitosan；antifungal; quality
目 录
1引言 1
1.1橙子产业国内外发展现状 1
1.1.1橙子的腐败变质 1
1.2我国抑菌防腐技术研究现状 2
1.3植物精油的研究现状 2
1.3.1植物精油对病原菌的抑制 2
1.4可食性膜的研究现状 3
1.4.1 可食性膜商业化进展缓慢的原因 4
1.4.2 制备可食性膜的材料 4
1.4.3 可食性薄膜在橙子保鲜方面的应用 5
1.4.4壳聚糖对采后病原菌的抑制 5
1.4.5壳聚糖对水果品质的影响 5
1.4.6壳聚糖-精油涂膜 6
1.5本课题的研究目的和意义 6
1.5.1研究目的 6
1.5.2 研究意义 6
2正文 8
2.1实验材料 8
2.1.1植物精油 8
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