雾化植物精油在荔枝保鲜中的应用研究  

Study on the Application of Atomized Plant Essential Oil in Litchi Preservation

作　　者：林铭杰 张建桃[1,2] 宋庆奎 高荣 杨彬彬 林展鹏 LIN Mingjie;ZHANG Jiantao;SONG Qingkui;GAO Rong;YANG Binbin;LIN Zhanpeng(College of Mathematics and Informatics,South China Agricultural University,Guangzhou Guangdong 510642;National Center for International Collaboration Research on Precision Agricultural Aviation Pesticides Spraying Technology,Guangzhou Guangdong 510642)

机构地区：[1]华南农业大学数学与信息学院,广东广州510642 [2]国家精准农业航空施药技术国际联合研究中心,广东广州510642

出　　处：《现代农业科技》2021年第6期202-205,215,共5页Modern Agricultural Science and Technology

基　　金：广东省普通高校特色创新类项目(2018KTSCX019);省级大学生创新创业训练计划项目(201910564136)。

摘　　要：本文通过单因素试验,研究雾化后植物精油的种类、浓度对荔枝保鲜效果的影响。结果表明:肉桂精油(5、10、15μL/L)和百里香酚精油(5、10、15μL/L)对采后荔枝有一定的防腐作用(P<0.05);15μL/L精油能使荔枝采后贮藏保持较高的果实品质;随着浓度增大,褐变颜色指数呈上升趋势,对果皮表面品质具有影响(P<0.05);2种精油对果实pH值无显著影响(P>0.05)。综上所述,植物精油微孔压电超声雾化能抑制荔枝的腐败、褐变,有助于提高荔枝的商业价值。In this paper,through a single factor experiment,the effect of the type and concentration of plant essential oil after atomization on the preservation of litchi was studied.The results showed that cinnamon essential oil(5μL/L,10μL/L,15μL/L)and thymol essential oil(5μL/L,10μL/L,15μL/L)had certain antiseptic effect on postharvest litchi(P<0.05).15μL/L of plant essential oil could maintain high fruit quality after harvest.With the increase of the concentration,the browning color index showed an increasing trend,which had a certain effect on the surface quality of the pericarp(P<0.05).The two essential oils had no significant effect on the pH value of the fruit(P>0.05).In conclusion,microporous piezoelectric ultrasonic atomization of plant essential oil could inhibit litchi spoilage and browning,which was helpful to improve the commercial value of litchi.

关 键 词：荔枝 植物精油 保鲜效果 微孔压电超声雾化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]