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Wampee [Clausena lansium (Lour.) Skeels] is a species of Rutaceae family and native to Southern China, which contains a large number of bioactive compounds that are beneficial to human health. However, because of the thin pericarp and soft pulp, wampee fruit is susceptible to the mechanical damage and the quality deterioration symptoms of fruit rot, pericarp browning and storage characteristic loss, and thus reducing the commercial value and edible value of harvested wampee fruit. Therefore, it is necessary to develop a safe and environmentally friendly postharvest storage technology for enhancing the storage behavior and quality, and prolonging storage time of harvested wampee fruit. Oxyresveratrol (OXY) is a naturally active product, with the efficacies of anti-browning, anti-oxidation, antibacterial, anti-inflammatory and antiviral. OXY has been studied more in the field of medicinal health care, but less in the field of food preservation. However, there are no reports on increasing the storage behavior and postharvest quality of wampee fruit by the usage of exogenous OXY. The study was aimed to study the effects of exogenous OXY treatment on the preservation of harvested wampee fruit. The fruit of wampee cv. Jixin was used as the experiment material, and the wampee fruit was treated by OXY solution with concentration of 0.2 g/L and distilled water (CK) for 30 min, separately. Then, the fruit was air-dried and packaged (50 fruits per bag), and stored at relative humidity 85% and temperature (25±1)℃ for 10 days. The changes of related indices of the storage behavior and postharvest quality in wampee fruit were observed and measured every two days. Compared to CK, OXY treatment could delay the increments of pericarp cell membrane permeability, browning degree and browning index, and maintain a higher commercially acceptable fruit rate but a lower weight loss percentage of harvested wampee fruit. Furthermore, OXY treatment might keep the higher values of L* and hue angle, a higher total phenolics content, but the lower activities of phenolases such as peroxidase and polyphenol oxidase in pericarp of harvested wampee fruit. Moreover, OXY treatment could retain the higher contents of total soluble solids, vitamin C, titratable acidity, sucrose and total soluble sugar in pulp of harvested wampee fruit. Therefore, the treatment of exogenous OXY could effectively enhance the storage behavior, and retain the pericarp appearance quality and pulp nutritional quality, and thus prolong the storage time in harvested wampee fruit.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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