3种植物精油对采后红毛丹的保鲜作用  

Preservation Effects of Three Essential Oils on Postharvest Rambutan(Nephelium lappaceum Linn.) Fruit

作　　者：李奕星[1] 李芬芳[1] 陈娇[1] 马伏宁[1] 袁德保[1] 

机构地区：[1]中国热带农业科学院海口实验站海南省香蕉遗传改良重点实验室,海南海口570102

出　　处：《热带作物学报》2018年第1期168-173,共6页Chinese Journal of Tropical Crops

基　　金：海南省自然科学基金面上项目(No.20163097);中国热带农业科学院院本级基本科研业务员费专项资金(No.1630052015046);海南省社会发展科技专项(No.2015SF34);中央级公益性科研院所基本科研业务费专项-中国热带农业科学院院级创新团队项目(No.17CXTD-20)

摘　　要：以"保研-7号"红毛丹为供试水果,测定3种精油(芥末精油、丁香精油、诺丽精油)处理对其常温保鲜的效果,在筛选适宜浓度基础上,探讨各精油适宜处理水平对红毛丹果实品质的影响。结果表明:基于褐变抑制效果和药害发生,明确芥末精油、丁香精油和诺丽精油对采后红毛丹的适宜处理浓度分别为0.004、0.016、0.008 m L/kg。22℃下持续8 d的贮藏期试验结果表明,贮藏结束时,褐变指数依次为诺尼精油>丁香精油>芥末精油;芥末精油在维持果实L值和硬度、丁香精油在维持果实a值和b值、3种精油在维持可溶性固形物含量及膜完整性(相对电导率表示)方面均呈现出良好效果。基于上述3种植物精油对采后红毛丹的保鲜效果及其本身的天然属性,上述植物精油均呈现出一定的应用前景。The preservation effects of mustard essential oil, clove essential oil and noni essential oil on rambutan fruit（ Baoyan-7） at room temperature were studied. Firstly, the optimal concentrations of the three essential oils were determined based on inhibited browning effect and occurrence of phytotoxicity, and then the effect of the essential oils with proper concentration on the fruit quality was evaluated. Proper concentrations corresponding to mustard essential oil, clove essential oil and noni essential oil was 0.004, 0.016 and 0.008 m L/kg, respectively. A storage experiment of 8 d at 22 ℃ was conducted. An order of browning index（noni essential oil clove essential oil mustard essential oil） was found. Mustard essential oil was effective to maintain L value and firmness of the fruit while clove essential oil was effective to maintain a and b value. The three plant essential oils presented advantages of maintaining soluble solid content and integrity of membrane（ as indicated by membrane permeability）. The plant essential oils mentioned above may be applicable in the future due to the preservation effects and natural attributions.

关 键 词：芥末精油 丁香精油 诺尼精油 红毛丹 保鲜 

分 类 号：Q949.755.5[生物学—植物学]