欢迎访问《中国农学通报》，
中国农学通报

中国农学通报 ›› 2026, Vol. 42 ›› Issue (3): 65-72.doi: 10.11924/j.issn.1000-6850.casb2025-0334

• 林学·园艺·园林 • 上一篇    下一篇

BC涂膜剂对不同成熟度柠檬果实贮藏品质的影响

闫素云(), 张碧蓉, 段敏仙, 史文斌, 刘承浪, 潘黎, 李雪佳, 周先艳()   

  1. 云南省农业科学院热带亚热带经济作物研究所， 云南保山 678000
  • 收稿日期:2025-04-26 修回日期:2025-08-15 出版日期:2026-02-15 发布日期:2026-02-09
  • 通讯作者:
    周先艳，女，1987年生，云南临沧人，副研究员，博士，研究方向：果实品质调控与贮藏保鲜。通信地址：678400 云南省德宏州瑞丽市卯喊路240号，云南省农业科学院热带亚热带经济作物研究所瑞丽试验站，E-mail：。
  • 作者简介:

    闫素云，女，1996年出生，云南保山人，研究实习员，硕士，研究方向：果实贮藏保鲜。通信地址：678000 保山市隆阳区兰城路518号，云南省农业科学院热带亚热带经济作物研究所，E-mail：。

  • 基金资助:
    云南省科技厅乡村振兴科技专项-科技特派团“云南省瑞丽市柠檬产业科技特派团”(202304BI090025); 云南省科技厅科技人才与平台计划“技术创新人才培养对象项目周先艳”(202105AD160049); 云南省基础研究计划项目“滇西边境水晶蜜柚花粉质感效应调控汁胞粒化型枯水生理分子机制研究”(202201AT070082); 德宏州英才兴边计划“德宏州特色水果采后绿色高效生产科技创新团队”(2022RC010); “德宏州程运江专家工作站”(2022RC015)

Effect of BC Coating on Quality of Stored Lemon Fruits with Different Maturities

YAN Suyun(), ZHANG Birong, DUAN Minxian, SHI Wenbin, LIU Chenglang, PAN Li, LI Xuejia, ZHOU Xianyan()   

  1. Institute of Tropical and Subtropical Cash Crops, Yunnan Academy of Agricultural Sciences, Baoshan, Yunnan 678000
  • Received:2025-04-26 Revised:2025-08-15 Published:2026-02-15 Online:2026-02-09

RichHTML

0

PDF (PC)

5

摘要：

针对‘云柠1号’柠檬采后易衰老、失水、品质下降的问题，为明确不同成熟度果实的适宜保鲜方案，探究BC涂膜剂对不同成熟度柠檬果实贮藏品质的影响，进而为不同成熟度柠檬保鲜提供理论基础和实践方法。以5成熟(XL) 和8成熟(DL) ‘云柠1号’柠檬为材料，选择大小一致，果面健康的果实，设置涂膜（XL、DL）与未涂膜（XC、DC）4个处理，室温贮藏100 d，每隔20 d取一次样。对果实的失重率、果重、皮厚、纵径、横径、色差、可溶性固形物(TSS)和可滴定酸(TA)进行测定。结果表明，同一贮藏时间，8成熟果实L*、a*、b*显著大于5成熟果实，5成熟未涂膜组(XC)在60 d果皮出现皱缩变硬，80 d果皮严重皱缩；XL处理组显著延缓了柠檬贮藏过程中的果皮变黄和皱缩，贮藏第80天才开始转色未出现皱缩现象。DC处理组果皮在20 d转黄，60 d轻微皱缩，DL处理组果实在40 d转黄，贮藏期间果皮光亮未出现皱缩。在贮藏第100天时，XL和DL处理组果实失重率分别为13.12%和17.35%均低于XC和DC组；果实可溶性固形物呈上下波动性变化，从80 d开始XC和XL处理的可滴定酸含量显著大于DC和DL组，在第100天时分别为9.61%和9.34%，贮藏过程中，4个处理组的固酸比呈下降趋势。8成熟‘云柠1号’柠檬经BC涂膜处理后，贮藏期最长且品质最优，是适宜的采后保鲜方案。未来可深入研究BC涂膜剂浓度优化及保鲜机制，结合酶活性等生理指标，完善柠檬采后保鲜技术体系。

关键词: BC涂膜剂, 云柠1号, 贮藏, 不同成熟度, 品质变化

Abstract:

Aiming at the problems of easy senescence, water loss and quality decline of ‘Yunning No. 1’ lemon after harvest, in order to clarify the suitable preservation scheme of fruits with different maturity, this study investigates the effect of BC coating on the storage quality of lemon fruits at different maturity stages, and provides a theoretical foundation and practical methods for preserving lemons. Using ‘Yunning No. 1’ lemons at 80% maturity (DL) and 50% maturity (XL) as materials, fruits with uniform size and healthy surfaces were selected, BC coating was applied to lemons at different stages of ripeness, and samples were taken every 20 days. Measurements were taken for fruit weight loss rate, fruit weight, peel thickness, longitudinal diameter, transverse diameter, color difference, total soluble solids (TSS), and titratable acid (TA).The results indicated that for the same storage period, the L*, a*, and b* values of 80% maturity were significantly higher than those of 50% maturity, the uncoated 50% maturity (XC) exhibited wrinkled and hardened peel at 60 days, with severe wrinkling observed at 80 days; the XL treatment group significantly delayed the yellowing and wrinkling of lemon peel during storage, color change began on the 80 days of storage without any wrinkling observed. In the DC treatment group, fruit peel yellowed at the 20 days of storage and showed slight wrinkling at the 60 days, in the DL treatment group, fruit yellowed at the 40 days of storage, with the peel remaining glossy and free of wrinkling throughout the storage period. At 100 days of storage, the fruit weight loss rates for the XL and DL treatment groups were 13.12% and 17.35%, respectively, both lower than those of the XC and DC treatment groups; the soluble solids content of the fruit fluctuated between higher and lower levels, after 80 days of storage, the titratable acid content of the XC and XL treatments was significantly higher than that of the DC and DL treatments, reaching 9.61% and 9.34%, respectively, after 100 days of storage. During storage, the TSS/TA showed a decreasing trend across all four treatment groups. Therefore, in actual production, lemon fruits can be harvested when they reach 80% maturity and treated with a BC coating agent to extend their storage life and maintain good quality.

Key words: BC coating, Yunning No.1, storage, different degrees of maturity, quality changes