5种植物精油对樱桃番茄常温保鲜效果的影响  

Effect of Five Essential Oils on Cherry Tomatoes Preservation at Room Temperature

作　　者：宋姝婧[1,2] 王晓拓[1] 王志东[1] 许牡丹[2] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100193 [2]陕西科技大学生命科学与工程学院,陕西西安710000

出　　处：《核农学报》2015年第5期932-939,共8页Journal of Nuclear Agricultural Sciences

基　　金：中国农业科学院科技创新工程

摘　　要：以千禧樱桃番茄为供试果蔬,研究5种植物精油处理对其常温保鲜的效果,筛选出具有较高保鲜活性的植物源材料,以期充分利用我国的天然植物资源,为植物精油在樱桃番茄果实保鲜上的应用提供理论依据。结果表明,以失重率、好果率为指标综合评定,薰衣草精油、松红梅精油、红百里香精油、迷迭香精油、罗勒精油这5种精油对樱桃番茄的适宜处理浓度均为500μL·L-1。研究樱桃番茄贮藏期间的各项生理生化指标,发现红百里香精油可以有效延缓樱桃番茄的衰老,在20℃贮藏25d后好果率为68.34%,仍能保持较好的风味和硬度,维持果实细胞膜透性,抑制MDA积累,显著延缓了可溶性固形物、可滴定酸、抗坏血酸含量的降低。This paper reports a preservation effect of 5 essential oils treatment at room temperature, by using freshly harvested cherry tomatoes （ cv. Qianxiwere） as subject, which is expected to make full use of the natural plant resources of our country and provide theoretical basis for the application of the plant essential oils on cherry tomato fruit fresh keeping. The experiment results showed that compared with weight the loss rate and sound fruit rate, the suitable concentration of lavender essential oil, leptospermum scoparium oil, thymus serpyllum oil, rosemary oil, basil oil is 500μL· L^-1. The physiological and biochemical indicator of cherry tomato in postharvest storaging time were also investigated. The results show that thymus serpyllum oil could effectively delay fruit senescence. The sound fruit rate is 68.34% and the cherry tomatoes keep good flavor and hardness after 25d at 20℃. Thymus serpyllum oil also shows more effective in maintaining membrane permeability, restraining MDA accumulation, delaying decreasing of soluble solids, titratable acidity, ascorbic acid content.

关 键 词：植物精油 樱桃番茄 保鲜 品质 

分 类 号：S641.2[农业科学—蔬菜学]