| 牛至精油对圣女果常温保鲜效果的研究 |
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| 引用本文： | 贺红宇,朱永清,詹敏,周鑫,李艳琳,何薇,曾晓丹.牛至精油对圣女果常温保鲜效果的研究[J].湖北农业科学,2017,56(2). |
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| 作者姓名： | 贺红宇 朱永清 詹敏 周鑫 李艳琳 何薇 曾晓丹 |
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| 作者单位： | 1. 四川省农业科学院农产品加工研究所,成都,610066;2. 成都大学,成都,610106;3. 富顺县农牧业局,四川 自贡,643200 |
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| 基金项目： | 四川省财政创新能力提升工程项目 |
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| 摘 要： | 为延长圣女果(Cherry Tomato)的常温贮藏货架期,开发安全环保的生物保鲜剂,以果实失重率、腐烂率、硬度、可溶性固形物含量、可滴定酸含量、还原性糖含量及细胞膜透率为测定指标,研究了10、50、100、150、200μL/L的牛至精油处理对圣女果常温贮藏保鲜效果的影响,以不加精油为对照。结果表明,牛至精油处理能减少圣女果的失重率和腐烂率,降低细胞膜透性,抑制果实硬度、可溶性固形物、可滴定酸以及还原性糖含量的降低,在果蔬保鲜领域有较好的应用前景,其中以50μL/L精油处理效果最好。
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| 关 键 词： | 圣女果﹝CherryTomato) 牛至精油 保鲜 |
Stuby of Oregano Essential Oils on Cherry Tomatoes Preservation at Room Temperature |
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| HE Hong-yu,ZHU Yong-qing,ZHAN Min,ZHOU Xin,LI Yan-lin,HE Wei,ZENG Xiao-ban.Stuby of Oregano Essential Oils on Cherry Tomatoes Preservation at Room Temperature[J].Hubei Agricultural Sciences,2017,56(2). |
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| Authors: | HE Hong-yu ZHU Yong-qing ZHAN Min ZHOU Xin LI Yan-lin HE Wei ZENG Xiao-ban |
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| Abstract: | 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. Effect of treatment with different volume fraction 10,50,100,150, 150 μL/L,oregano essential oil,compared with that of treatment without oregano essential oil,on storage and preservation of cherry tomatoes at room temperature, with fruit weight loss rate,rotting rate,firmness,soluble solids content, titration acid content,reducing sugar content and membrane penetration rate for measuring indicators. Result showed that the oregano essential oil could reduce fruit weight loss rate and rotting rate,significantly decrease the membrane penetration rate, inhibit the decline of the fruit firmness,soluble solids content,titration acid content and reducing sugar content. These results indicate that the oregano essential oil may have promising applications in postharvest preservation of fruits and vegetables showing better preservative effects at 50μL/L. |
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| Keywords: | Cherry Tomatoes oregano essential oil preservation |
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