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中文摘要：
用具有良好防腐抑菌作用的中草药高良姜、大黄、丁香、桂皮、大蒜的提取液浸果,研究中草药提取液对无核砂糖橘果实的保鲜效果。结果表明：在常温贮藏条件下,与对照相比,中草药提取液处理提高了砂糖橘的好果率,减少了水分损失,延缓了果肉可溶性固形物（TSS）、可滴定酸（TA）及VC含量的下降。其中稀释50倍的中草药提取液处理的果实贮藏40d时,好果率达98%,比对照提高了10%,失重率仅为1.9%,果实品质最好。中草药提取液处理还提高了贮藏前期果皮过氧化物酶（POD）和过氧化氢酶（CAT）活性,增强了贮藏后期超氧化物歧化酶（SOD）活性,有利于延缓果皮的衰老和病变。
英文摘要：
Effects of Chinese herbal medicine extracts with different concentrations on the fruit quality and antioxidant enzyme activities of seedless＂Shatang＂mandarin were evaluated in this study. Results indicated that the treatments with Chinese herbal medicine extracts decrease rate of rot and fruit weight loss and retard the decreases of content of total soluble solids （TSS）,titratable acidity （TA） and ascorbic acid. The＂Shatang＂mandarin treated with the 50-times diluted natural extract has the best fresh-keeping quality with good fruit rate 98% during storage of 40 days at room temperature, 10% higher than that of control, and the water loss rate only 1.88%. It is also showed that the activities of peroxidase （POD） and catalase （CAT） in peel are increased by Chinese herbal medicine extract during the initial 20 days, and the activity of superoxide （SOD） is reduced during later storage.
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