冠突散囊菌处理对采后蜂糖李果实品质及抗氧化活性的影响OA

[Objective]To investigate the effects of tea infusion fermented with Eurotium cristatum on the storage quality and antioxidant activity of Fengtang plum.[Method]Fruits were treated with Eurotium cristatum tea infusion by immersion,and then stored under normal temperature(25℃±0.5℃)and low temperature(4.0℃±0.5℃).Changes in fruit firmness,weight loss rate,soluble solids content(SSC),titratable acidity(TA),solid-acid ratio,malondialdehyde(MDA)content,and the activities of superox-ide dismutase(SOD),peroxidase(POD),and catalase(CAT)were investigated.[Result]Under nor-mal temperature,treatment with Eurotium cristatum tea infusion inhibited the decrease in fruit firmness and weight loss rate;however,no significant differences were observed in SSC,TA,MDA content,or POD activity compared with the control(CK).In contrast,low-temperature treatment alone and low-temperature treatment combined with Eurotium cristatum tea infusion significantly reduced weight loss rate,delayed the decline in firmness and TA,retarded SSC consumption,and regulated the solid-acid ratio.Moreover,these treatments effectively inhibited MDA accumulation and enhanced the activities of SOD,POD,and CAT.[Conclusion]Low-temperature treatment combined with Eurotium cristatum tea infusion effectively maintained the postharvest storage quality of Fengtang plums by preserving firmness,controlling weight loss,maintaining SSC and TA levels,and sustaining high antioxidant enzyme activi-ties,thereby extending the shelf life.These findings provide theoretical guidance for the green preserva-tion of postharvest Fengtang plum.