摘要
以圣女果为试材,研究了不同浓度(10、50、100、150、200μL/L)肉桂精油熏蒸处理对圣女果常温保鲜效果的影响。结果表明,肉桂精油处理能显著提高圣女果的好果率,降低果实失重率和细胞膜透性,延缓果实硬度、可溶性固形物、可滴定酸含量的降低,延长果实保鲜期,其中以浓度为100μL/L的肉桂精油处理效果最好。
The objectives of this study were to improve the shelf life of cherry tomatoes stored at room temperature and to develop a safe and environmentally protective antiseptic agent.Effects of different contents（10, 50, 100,150 and 200 μL/L） of cinnamon essential oil fumigation on preservation of cherry tomatoes at room temperature were investigated. The results showed that ,the cinnamon essential oil could significantly increase sound fruit rate, reduce fruit weight loss rate and membrane penetration rate, postpone the decline of the fruit firmness, soluble solids content and titratable acidity,prolong the shelf life of cherry tomatoes. The 100 μL/L cinnamon essential oil showed the best preservative effects.
作者
贺红宇
曾晓丹
王自鹏
刘培
李艳琳
朱永清
HE Hong-yu ZENG Xiao-dan WANG Zi-peng LIU Pei LI Yan-lin ZHU Yong-qing(Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China Sichuan Academy of Agricultural Sciences, Chengdu 610066, China)
出处
《保鲜与加工》
CAS
北大核心
2017年第3期11-15,共5页
Storage and Process
基金
四川省科技支撑计划项目(2014NZ0004)
四川省财政现代农业技术创新与技术专项资金项目(2014CXSF-039)
四川省财政创新能力提升工程项目(2016GXTZ-009)
关键词
肉桂精油
圣女果
常温
保鲜
cinnamon essential oil
cherry tomatoes
room temperature
preservation
