植物精油对草莓果实腐烂和品质的影响  

Effect of Essential Oils on Postharvest Decay and Quality of Strawberry Fruits

作　　者：吴新[1] 金鹏[1] 孔繁渊[1] 段杨峰[1] 赵静[1] 申杰[1] 丁艳[1] 郑永华[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2011年第14期323-327,共5页Food Science

基　　金：国家科技人员服务企业行动项目(2009GJC10010)

摘　　要：以"丰香"草莓为试材,研究不同添加量(0.5、1、5、10μL/L)的香芹酚、肉桂醛、紫苏醛、沉香萜醇和异硫氰酸稀丙酯(AITC)处理对草莓果实常温和低温保鲜的效果。结果表明,五种植物精油都能显著抑制草莓果实在20℃和5℃贮藏期间腐烂的发生,其中以AITC处理的效果最好。但处理水平过高,即AITC和紫苏醛处理水平达到5μL/L、其他3种精油处理水平为10μL/L时,会对果实产生药害。采用适宜处理水平的各种植物精油处理还可显著抑制果实在5℃贮藏时质量损失率的上升和硬度的下降、保持较高的可滴定酸、可溶性固形物、VC、总糖和还原糖含量,从而保持果实品质。因此,植物精油处理在草莓果实防腐保鲜中具较好的应用前景。Freshly harvested strawberries （Fragaria ananassa Duch. cv. Fengxiang） were used to explore the preservation effect of 5 essential oils including carvacrol, cinnamaldehyde, pefillaldehyde, linalool and aUyl isothiocyanate at various concentrations （0,5, 1, 5,10 μ L/L） during storage at 20 or 5 ℃. The results showed that all of the 5 essential oils could significantly inhibit the incidence of fruit decay at both 5 ℃ and 20 ℃ of which, aUyl isothiocyanate revealed the most obvious inhibitory effect. However, high concentrations of essential oil such as allyl isothiocyanate and perillaldehyde at 5 μ L/L and the other three essential oils at 10 μ L/L could result in chemical injury of strawberry fruits. Treatments with each essential oils at appropriate concentrations significantly inhibited the increase of weight loss and the decrease of firmness, retained higher levels of titratable acidity, total soluble solids, vitamin C, total sugar and reducing sugar, thereby maintaining better fruit quality. These results suggested that essential oil treatment might be a promising method to control fruit decay and maintain high quality for postharvest strawberries.

关 键 词：精油 草莓 腐烂 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] S668.4[轻工技术与工程—食品科学与工程]