36种精油对采后番茄防腐保鲜活性的影响  

Preservative Activities of 36 Kinds of Essential Oils on Post-harvest Tomatoes

作　　者：李鹏霞[1] 张兴[1] 刘亚敏[2] 王炜[3] 伍玉洁[3] 

机构地区：[1]西北农林科技大学,陕西杨陵712100 [2]西南大学资源环境学院,重庆400716 [3]江苏省农业科学院农产品加工所

出　　处：《西北林学院学报》2008年第3期156-159,共4页Journal of Northwest Forestry University

基　　金：国家科技部“十五”攻关项目“无公害农药关键技术与产品开发”(2002BA516A04)

摘　　要：研究了体积分数分别为10、15、20、25μL.L-136种植物精油对采后番茄防腐保鲜效果的影响。结果表明:精油体积分数为10μL.L-1时,防腐作用不明显;为25μL.L-1时,番茄药害严重。20μL.L-1的橙叶精油、丁香罗勒精油、桂叶精油、大蒜精油、柠檬草精油、肉桂精油、冷榨桔子精油、蒸馏桔子精油、丁香花蕾精油和丁香叶精油等10种精油处理番茄后,好果率达70%以上,对番茄采后腐烂有较强的抑制作用。The antifungal and preservative activities of 34 kinds of essential oils were investigated with four concentrations of 10μL·L^-1 , 15 μL·L^-1 , 20μL·L^-1 and 25μL·L^-1 on tomatoes under laboratory conditions. After 12 days, the index of rotted fruits, the rate of sound fruits and the rate of injured fruits of tomatoes treated calculated statistically. The results indicated that concentration 10μL·L^-1 didn＇t demonstrate significant antifungal and preservative activities, tomatoes were injured by essential oils with con centration of 25μL·L^-1, The preferable concentration of essential oil for tomato preservation was 20μL·L^-1 with a sound fruit rate over 70%.

关 键 词：精油 防腐保鲜 番茄 采后 

分 类 号：S789.9[农业科学—林学]