中文摘要：

以‘97-1’南丰蜜桔为试材,研究了桂枝和丁香提取液浸果处理对冷藏（（5±1）℃）条件下的南丰蜜桔果实品质的影响。结果表明：与对照相比,桂枝和丁香提取液处理均能显著减少柑桔果实采后失重和腐烂,延缓可溶性固形物、可滴定酸、维生素C和总糖含量的下降;桂枝和丁香提取液浸果处理还能降低南丰蜜桔果实丙二醛（MDA）的生成,提高果实超氧化物歧化酶（SOD）、过氧化物酶（POD）和苯丙氨酸解氨酶（PAL）的活性,从而延缓果实衰老。从综合保鲜效果来看,桂枝提取物对南丰蜜桔的保鲜效果要优于丁香提取液。

英文摘要：

‘97-1＇Nanfeng Tangerine fruits were used to investigat the effect of extracts fromRamulus cinnamomi and clove on postharvest quality of fruits under cold storage（（5±1）℃）.The results showed that Ramulus cinnamomi and clove extracts could significantly decrease decay rate and weight loss rate,delay the decrease of total soluble solids,titratable acidity,ascorbic acid and total sugar content compared with the control;Ramulus cinnamomi and clove extracts could also reduce malondialdehyde（MDA）generation and improve the activities of superoxide dismutase（SOD）,peroxidase（POD）and phenylalanine ammonia lyase（PAL）during fruit storage,then delayed the senescence of fruit.The preservation effect of Ramulus cinnamomi extract was better than clove extracts for Nanfeng Tangerine storage based on comprehensive preservation effect.