中文摘要：

以新余蜜橘为试材,研究在贮藏温度（5±1）℃,相对湿度（RH）85%~90%条件下,桂枝提取液对新余蜜橘贮藏保鲜效果的影响。结果表明：与对照相比,贮藏中后期（30~90d）,桂枝提取液能显著减少新余蜜橘烂果数,降低果实失重率和丙二醛（MDA）含量,延缓可溶性固形物（TSS）、可滴定酸（TA）、VC及总糖含量的降解速率,维持贮藏后期较高的超氧化物岐化酶（SOD）、苯丙氨酸解氨酶（PAL）、过氧化物酶（POD）以及多酚氧化酶（PPO）活性,从而能有效保持果实采后的贮藏特性,延长保鲜期。

英文摘要：

Effects of Ramulus cinnamomi on fresh-keeping of Xinyu tangerine were investigated during storage at（5±1）℃ and RH85%~90%.The results showed that Ramulus cinnamomi extracts significantly reduced decay rate,weight loss rate and MDA content of fruits in comparison with the control group after 30~90days cold storage.At the same time,the extracts treatment could also delay the degradation speed of total soluble solids（TSS）,titratable acidity（TA）,Vitamin C（VC）and total sugar content,keep higher SOD,PAL,POD and PPO activities in comparison with the control group,which suggested that Ramulus cinnamomi extracts effectively maintain the postharvest quality and flavor of fruit and play agood role in the fresh-keeping of Xinyu tangerine.