蓝桉叶精油对砂糖橘的保鲜效果  

Effects of oil of Eucalyptus globulus Labill.leaf on fresh- keeping of Shatangju mandarin

作　　者：周汉军[1] 王挥[2] 龚吉军[1,3] 唐静[1] 唐雅珂 毛雪琳 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004 [2]国家林业局生物乙醇研究中心,湖南长沙410004 [3]经济林培育与保护省部共建教育部重点实验室,湖南长沙410004

出　　处：《食品工业科技》2016年第10期347-350,355,共5页Science and Technology of Food Industry

基　　金：国家林业948项目(2014-4-39)

摘　　要：旨在探明蓝桉叶精油对耐藏性较差的砂糖橘的保鲜效果。采用0.25%、0.50%、0.75%和1.00%四种浓度蓝桉叶精油乳液浸泡砂糖橘60 s,在常温下贮藏,定期进行检测,通过生理生化指标及好果率对保鲜效果进行评价。研究结果表明,与对照相比,蓝桉叶精油处理可显著降低采后砂糖橘的呼吸强度,有效延缓砂糖橘果肉中总糖、VC和可滴定酸(TA)含量的下降速率,明显减少砂糖橘的腐烂损失,有效提高其果皮超氧化物歧化酶(SOD)和过氧化物酶(POD)的活性。四种不同浓度蓝桉叶精油处理相比,0.75%处理组的保鲜效果要明显好于其它处理组,而1.00%处理组可能存在轻微药害。研究结果提示,蓝桉叶精油是一种极具开发利用潜力的砂糖橘天然保鲜剂。This study was aimed to investigate effects of Eucalyptus globulus Labill. leaf（ OEGLL） oil on fresh-keeping of Shatangju mandarin with a characteristics of poor storability.Fruits of Shatangju mandarin were dipped in emulsion with 0.25%,0.50%,0.75% and 1.00% OEGLL respectively for 60 seconds.In addition to the rate of good fruits,several physiological and biochemical indexes were measured periodically during the storage at room temperature.The results showed that the OEGLL treatment,compared with the control,could significantly reduce the respiratory intensity of whole fruits,effectively delay the decreasing rate of total sugar,VCand titratable acid（ TA） content of pulp,obviously decrease decay losses of the fruits,significantly increase the activity of superoxide dismutase（ SOD） and peroxidase（ POD） of peel. Compared with each other,the fresh- keeping effect of 0.75%OEGLL treatment was more effective than that of other three treatments,a slight injury might be induced by the1.00% OEGLL treatment.It was suggested that OEGLL was a very prospective natural preservative for Shatangju mandarin.

关 键 词：砂糖橘 蓝桉叶 精油 天然保鲜剂 

分 类 号：TS205.9[轻工技术与工程—食品科学]