摘要
目的 研究壳聚糖-茶树精油(tea tree oil,TTO)-百里香精油(thyme essential oil,TEO)复合膜对甜樱桃低温贮藏保鲜效果的影响,以延长其货架期。方法 利用壳聚糖与3种添加量(1%、2%、3%)的茶树精油、百里香精油制备复合膜,测定机械性能。对四川甜樱桃进行覆膜处理,在(4±1)℃冷藏条件下,测定甜樱桃在贮藏过程中菌落总数、霉菌和酵母数量、可溶性固形物含量、可测定酸度含量、维生素C含量、失重率、腐烂率及感官评价得分的变化。结果 第16 d时,2%TTO-TEO组的菌落总数为(4.32±0.08) log(CFU/g),霉菌和酵母数量为(1.95±0.13) log(CFU/g),对比空白对照组和聚乙烯保鲜膜组,微生物生长更缓慢,可溶性固形物、可测定酸和维生素C的含量损失减少,失重率分别降低18.08%、6.34%,腐烂率分别降低45.60%、38.11%。果实颜色变深,无异味,感官良好,仍具有一定的商品价值。结论 当精油添加量为2%时,壳聚糖-茶树精油-百里香精油复合膜对甜樱桃具有良好的保鲜效果,能够较好地延长贮藏时间。
Objective To study the effect of chitosan-tea tree essential oil(TTO)-thyme essential oil(TEO)composite film on the low-temperature preservation of Prunus avium L.and to extend the shelf life of them.Methods Chitosan,tea tree essential oil and thyme essential oil with 3 kinds of addition levels(1%,2%,3%)were used to prepare composite film,and the mechanical properties were measured.Prunus avium L.was treated with chitosan composite film and stored at(4±1)℃to determine the changes in the total number of colonies,molds and yeasts count,soluble solids content,measurable acidity content,vitamin C content,weight loss rate,decay rate,and sensory evaluation score during storage.Results On the 16th day,the 2%TTO-TEO group exhibited an aerobic plate count of(4.32±0.08)log(CFU/g)and a molds and yeasts count of(1.95±0.13)log(CFU/g),compared with the blank control group and the polyethylene plastic wrap group,the microbial growth was significantly slower,the loss of soluble solids,measurable acids and vitamin C content was markedly reduced,the loss of weight was reduced by 18.08%and 6.34%respectively,and the decay rate was reduced by 45.60%and 38.11%respectively.The fruits became darker in color,had no peculiar smell,had good sensory,and still had the commercial value.Conclusion When the essential oil is added at 2%,the chitosan-tea tree essential oil-thyme essential oil composite film have a good fresh-keeping effect on Prunus avium L.,and can prolong the storage time.
作者
黄玉婷
张天丽
孟敏
邹玉琳
陈慧斐
张林
刘玮
阳曦
HUANG Yu-Ting;ZHANG Tian-Li;MENG Min;ZOU Yu-Lin;CHEN Hui-Fei;ZHANG Lin;LIU Wei;YANG Xi(Mianyang Institute for Food and Drug Control,Mianyang 621000,China)
出处
《食品安全质量检测学报》
2025年第17期258-265,共8页
Journal of Food Safety and Quality
基金
四川省市场监督管理局科技计划项目(SCSJZ2024023)。
关键词
茶树精油
百里香精油
壳聚糖复合膜
甜樱桃
保鲜
tea tree essential oil
thyme essential oil
chitosan composite film
Prunus avium L.
preservation
