ε-聚赖氨酸处理对采后龙眼果实品质与耐贮性的影响

陈 琦, 孙钧政, 刘青青, 林河通, 陈艺晖

doi:10.3969/j.issn.1009-7791.2026.02.005

亚热带植物科学 >

2026 , Vol. 55 >Issue 2: 176 - 185

DOI: https://doi.org/10.3969/j.issn.1009-7791.2026.02.005

研究论文

ε-聚赖氨酸处理对采后龙眼果实品质与耐贮性的影响

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(福建农林大学食品科学学院 / 亚热带特色农产品采后生物学福建省高校重点实验室，福建福州 350002)

收稿日期: 2026-02-25

录用日期: 2026-03-15

网络出版日期: 2026-04-30

基金资助

国家自然科学基金面上项目(32472421)

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Effect of ε-Poly-L-lysine Treatment on Quality and Storability of Postharvest Longan Fruit

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(College of Food Science, Fujian Agriculture and Forestry University / Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou 350002, Fujian China)

Received date: 2026-02-25

Accepted date: 2026-03-15

Online published: 2026-04-30

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摘要

龙眼果实成熟于高温高湿的夏季，采后生理代谢旺盛，保鲜难度大，极易受到病原菌——龙眼拟茎点霉Phomopsis longanae侵染，进而加速果实采后病害的发生，导致采后品质劣变、缩短贮藏期和货架期。本研究以‘福眼’龙眼为试材，研究ε-聚赖氨酸（ε-Poly-L-lysine, ε-PL）处理对接种龙眼拟茎点霉的果实在贮藏期间生理品质及耐贮性的影响。结果表明，ε-PL处理可维持采后龙眼果实较高的商品率与硬度，同时延缓果实失重率上升。在第5天时，ε-PL处理组果实的失重率低于对照组32.19%，果实硬度高于对照组27.17%。此外，ε-PL处理可维持果皮较高的L^*、a^*、b^*值以及叶绿素、类胡萝卜素、花色素苷、类黄酮和总酚含量，使其保持较好的外观色泽。ε-PL处理还能维持较高的果肉可溶性固形物、可溶性总糖和蔗糖含量，同时延缓果肉酸化。综上所述，ε-PL处理能维持采后龙眼果实较好的品质及耐贮性。

关键词： 龙眼果实; ε-聚赖氨酸; 品质; 龙眼拟茎点霉; 耐贮性

本文引用格式

陈琦, 孙钧政, 刘青青, 林河通, 陈艺晖 . ε-聚赖氨酸处理对采后龙眼果实品质与耐贮性的影响[J]. 亚热带植物科学, 2026 , 55(2) : 176 -185 . DOI: 10.3969/j.issn.1009-7791.2026.02.005

Abstract

Longan (Dimocarpus longan) is a famous subtropical fruit in China with high nutritional and medicinal value. Longan fruit matures during the hot and humid summer season and exhibits vigorous postharvest physiological metabolism, which makes preservation challenging. It is susceptible to infection by Phomopsis longanae, which accelerates postharvest disease development, resulting in quality deterioration and shortening storage and shelf life. In this study, ‘Fuyan’ longan fruit was used as the experimental material. A control group was established by inoculating the fruits with P. longanae, while the treatment group received ε-poly-L-lysine (ε-PL) treatment prior to inoculation with P. longanae. The objective was to investigate the effects of ε-PL treatment on the physiological quality and storability of longan fruits during storage. The results showed that ε-PL treatment maintained higher marketable fruit rate and firmness, and delayed the increase of weight loss rate in postharvest longan fruit. On day 5, the weight loss rate of the treatment group was 32.19% lower than that of the control group, whereas fruit firmness was 27.17% higher. In addition, ε‑PL treatment sustained higher L^*, a^* and b^* values and the contents of chlorophyll, carotenoid, anthocyanin, flavonoid and total phenol, which preserved better pericarp color and appearance. Furthermore, ε-PL treatment also maintained higher contents of soluble solids, total soluble sugar and sucrose in the pulp, thereby delaying pulp acidification. In conclusion, ε-PL treatment can effectively maintain the quality and storability of longan fruit.

Key words： longan (Dimocarpus longan) fruit; ε-Poly-L-lysine; quality; Phomopsis longanae; storability

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