植物精油在红阳猕猴桃贮藏保鲜中的研究现状及展望  

Research progress in plant essential oil-a promissing preservative used in ‘Red Sun' kiwifruit storage

作　　者：何靖柳[1] 刘继[1] 秦文[1] 刘丁[1] 刘东杰[1] 董赟[2] 

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]成都铁路局疾病预防控制中心,四川成都610081

出　　处：《食品工业科技》2013年第20期390-395,共6页Science and Technology of Food Industry

摘　　要：植物精油是从植物中萃取,具有特定芳香气味的物质。由于其拥有多种生物活性和保持果蔬品质等多方面的作用,因此作为一种天然保鲜剂在食品保鲜领域备受青睐。本文综述了植物精油的抑菌机理及其在果蔬贮藏保鲜中的应用,重点阐述了对引起红阳猕猴桃腐烂变质的葡萄座腔菌(Botryosphaeria parva)和尖孢炭疽菌(Colletorichum acutatum)有抑制效果的植物精油的研究现状,并展望了植物精油今后在红阳猕猴桃贮藏保鲜中的应用。Plant essential oil is the substance with specific aromatic odor extracted from plants,which plays an important role in enhancing the bioactivities and maintaining the quality of fruits and vegetables. Therefore it is favored as a natural preservative for food. In this paper,the antibacteriar mechanisms and the applications of essential oils on the preservation of fruits and vegetables were summarized ,and we emphasized its antibacterial effects on Botryosphaeria parva and Colletorichum acutatum,which are the primary cause of decay and metamorphism of ＇Red Sun＇ kiwifruit. The application and prospect of plant essential oils in the storage and preservation of ＇Red Sun＇ kiwifruit in the future were also proposed.

关 键 词：植物精油 机理 葡萄座腔菌 尖孢炭疽菌 贮藏保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]