丁香精油对樱桃番茄保鲜作用的研究  

Study on the preservation of cherry tomato with clove oil

作　　者：潘磊庆[1] 朱娜[1] 邵兴锋[2] 江琳琳 屠康[1] 

机构地区：[1]南京农业大学食品科技学院,农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095 [2]宁波大学食品科学与工程系,浙江宁波315211 [3]青岛流亭机场海关,山东青岛266041

出　　处：《食品工业科技》2012年第23期335-338,共4页Science and Technology of Food Industry

基　　金：国家自然科学青年基金(31101282);中央高校基本科研业务费专项资金(KYZ201120);农业部948项目(2011-S10);江苏省高校优势学科建设工程;江苏省农业科技自主创新资金项目(CX(12)3081)

摘　　要：研究了丁香精油对樱桃番茄采后主要致病菌的抑制作用及对其采后品质和生理的影响。结果表明:丁香精油可有效抑制根霉、灰霉的生长,并可诱导樱桃番茄防御性酶POD、PPO及CAT活性的升高;丁香精油处理可降低果实的腐烂指数,120μL/L丁香精油熏蒸对樱桃番茄的防腐保鲜效果最好,贮藏19d后腐烂指数比对照降低了70.6%;20℃下贮藏19d之后,丁香精油处理后樱桃番茄的果实硬度、可溶性固形物含量、颜色及可滴定酸与对照组果实相比均无显著差异。The inhibitory efficacy of fungi and physiological effect of clove oil on postharvest cherry tomato was studied in this paper.The results showed that clove oil could effectively inhibit the growth of root mold, as well as gray mold, and it also could induce the rise of POD, PPO, and CAT activity.Clove oil treatment could reduce fruit rot index,the best treatment concentration was 120tjL/L,after ]9d storage the decay index was lower than the control by 70.6%,Compared with the control,there was no significant difference on the firmness, soluble solids content, titratable acid and colour of cherry tomatoes treated by clove oil after 19 days at 20℃

关 键 词：丁香精油 樱桃番茄 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]