Research of effects of Ramulus cinnamomi and combined coating on ‘Xinyu tangerine'during ambient temperature storage

To keep a better quality and prolong the storage time of ‘Xinyu tangerine'. The preservation effects of‘Xinyu tangerine'during ambient temperature storage were conducted with Ramulus cinnamomi extracts and combined coating. In comparision with the control group,during the storage period,treatments with Ramulus cinnamomi or combined coating could decrease the weight loss and decay rate of fruit effectively,substantially delayed the reduction of total soluble solids( TSS),Vitamin C( VC) and total sugar content,and reduce the degradation rate of titratable acidity( TA); those treatments also can obviously restrain the increasement of MDA content,keep higher activities of SOD,CAT and POD at the later storage period,delay the arrival of PAL and PPO top activity and present a significant difference with the control group. It suggested that treatments with plant extracts and coating had effects on the storage quality,delay senescence process and prolong the shelf life of‘Xinyu tangerine',and Ramulus cinnamomi extracts combined coating( treatment 1) present the best effect,which provided feasibility for the use of Ramulus cinnamomi extracts combined coating in the storage of ‘Xinyu tangerine'as a kind of biological antistaling agent.