七种植物精油对火龙果采后保鲜效果的初步研究  

Preliminary Study on the Postharvest Preservation Effect of Seven Plant Essential Oils on Pitaya

作　　者：黄婵婵 何业懿 陈慧敏 汪跃华 吴富旺 HUANG Chan-chan;HE Ye-yi;CHEN Hui-min;WANG Yue-hua;WU Fu-wang(College of Food Science and Engineering,Foshan University,Foshan 528225,China)

机构地区：[1]佛山科学技术学院食品科学与工程学院,广东佛山528225

出　　处：《保鲜与加工》2020年第3期7-11,17,共6页Storage and Process

基　　金：国家自然科学基金项目(31701670);佛山市院市合作项目(2012HY100351);佛山科学技术学院高层次人才科研启动项目(gg040961);佛山科学技术学院2017年度学生学术基金项目。

摘　　要：以德龙808红肉火龙果为试材,研究7种植物精油对采后火龙果常温贮藏的保鲜效果,筛选出具有防腐作用的植物精油。结果表明,常温贮藏8 d后,香芹酚(15μL/L、25μL/L)、丁香花蕾油(10μL/L、15μL/L)和丁香叶油(20μL/L)对采后火龙果具有一定的防腐作用;其中,香芹酚精油效果最显著。同时,通过分析火龙果的蛋白质、可溶性糖、VC和甜菜素含量发现,25μL/L香芹酚处理能够使火龙果采后贮藏保持较高的果实品质。综上所述,香芹酚精油在火龙果绿色保鲜剂开发中具有较大的应用前景。In this study,red pitaya named’Delong 808’was treated with seven plant essential oils to explore their preservation effect during room temperature storage.The results showed that carvacrol(15μL/L,25μL/L),clove bud oil(10μL/L,15μL/L)and clove leaf oil(20μL/L)were effective in decreasing postharvest decay of pitaya,among which carvacrol essential oil was the most effective.Moreover,25μL/L carvacrol treatment could maintain the quality of pitaya during storage at room temperature for 8 days after evaluating protein,soluble sugar,vitamin C and betaine content of the sample.In summary,carvacrol essential oil had the potential application in used as green preservative.

关 键 词：火龙果 植物精油 防腐 保鲜 品质 

分 类 号：S667.9[农业科学—果树学]