| 肉桂精油对救心菜贮藏品质的影响 |
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| 引用本文： | 杨莹,韩延超,吴伟杰,郜海燕,陈杭君,邓尚贵,房祥军.肉桂精油对救心菜贮藏品质的影响[J].核农学报,2019,33(12):2376-2383. |
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| 作者姓名： | 杨莹 韩延超 吴伟杰 郜海燕 陈杭君 邓尚贵 房祥军 |
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| 作者单位： | 浙江省农业科学院食品科学研究所/农业农村部果品产后处理重点实验室/浙江省果蔬保鲜与加工技术研究重点实验室/中国轻工业果蔬保鲜与加工重点实验室,浙江杭州310021;浙江海洋大学食品与医药学院,浙江舟山316000;浙江省农业科学院食品科学研究所/农业农村部果品产后处理重点实验室/浙江省果蔬保鲜与加工技术研究重点实验室/中国轻工业果蔬保鲜与加工重点实验室,浙江杭州,310021;浙江海洋大学食品与医药学院,浙江舟山,316000 |
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| 基金项目： | 浙江省重点研发计划项目(2017C02021),国家自然科学基金(31701659), 国家特色蔬菜产业技术体系(CARS-24-E-01) |
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| 摘 要： | 为了提高救心菜的贮藏品质,本研究以救心菜为试验材料,采用不同浓度的肉桂精油熏蒸处理救心菜,通过分析4℃贮藏条件下救心菜的生理生化指标,探究肉桂精油对救心菜贮藏品质的影响。结果表明,适宜的肉桂精油处理可有效维持救心菜的色泽,有效减缓失重率、黄化率、腐烂速率的上升,延缓其Vc、叶绿素、总酚、总黄酮、齐墩果酸含量的下降。肉桂精油熏蒸处理可抑制救心菜的过氧化物酶(POD)、超氧化物歧化酶(SOD)、过氧化氢酶(CAT)的活性,延缓救心菜的衰老进程。其中,经6 μL·L-1肉桂精油熏蒸处理的救心菜色泽最好,其Vc、叶绿素含量最高;经8 μL·L-1肉桂精油熏蒸处理的救心菜腐烂率最低,其总酚、总黄酮、齐墩果酸含量最高,且POD、SOD、CAT活性变化最小。综上表明,适合的肉桂精油浓度可以有效保持救心菜的采后贮藏品质,延长其货架期。该研究结果为减少救心菜采后损失提供了技术支持。
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| 关 键 词： | 救心菜 肉桂精油 保鲜 贮藏 |
| 收稿时间： | 2018-04-19 |
Effects of Cinnamon Essential Oil on Storage Quality of Coral dealbatus |
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| YANG Ying,HAN Yanchao,WU Weijie,GAO Haiyan,CHEN Hangjun,DENG Shanggui,FANG Xiangjun.Effects of Cinnamon Essential Oil on Storage Quality of Coral dealbatus[J].Acta Agriculturae Nucleatae Sinica,2019,33(12):2376-2383. |
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| Authors: | YANG Ying HAN Yanchao WU Weijie GAO Haiyan CHEN Hangjun DENG Shanggui FANG Xiangjun |
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| Abstract: | In order to improve the storage quality of Coral dealbatus, it was used as a test material in this paper, and the effects of different concentrations of cinnamon essential oil on postharvest storage quality of Coral dealbatus at 4℃ was studied. The results showed that proper cinnamon essential oil concentration could effectively maintain the color and alleviate weight loss, yellowing rate and decay rate of Coral dealbatus, and retard decline of contents of Vc, chlorophyll, total phenols, flavonoids and oleanolic acid. Moreover, cinnamon oil could inhibit the activity changes of POD, SOD and CAT during storage, and delay the senescence process of Coral dealbatus. Coral dealbatus treated by 6 μL·L-1 cinnamon essential oil fumigation, presented the best color and the highest contents of Vc and chlorophyll; The Coral dealbatus with cinnamon of 8 μL·L-1 cinnamon essential oil had the lowest rot rate, and the highest contents of total phenols, total flavonoids and oleanolic acid, as well as the smallest activity changes of the activities of POD, SOD, CAT. Altogether, suitable cinnamon essential oil concentration could effectively preserve the postharvest quality, and extend the shelf life of Coral dealbatus, which provided technical support for reducing post-harvest losses of Coral dealbatus. |
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| Keywords: | Coral dealbatus cinnamon essential oil preservation storage |
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