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作 者:张淳恩 李嘉顺 何介南 Zhang Chunen;Li Jiashun;He Jienan(School of Forestry,Central South University of Forestry and Technology,Changsha,Hunan 410004,China)
机构地区:[1]中南林业科技大学林学院,湖南长沙410004
出 处:《绿色科技》2022年第5期95-99,共5页Journal of Green Science and Technology
基 金:湖南省科技厅项目(编号:2019NK3031)。
摘 要:为研究互叶白千层和白千层-牛至复合精油对于巨峰葡萄的保鲜效果,通过对葡萄进行一定精油浓度的浸泡处理,分析了在常温和冷藏保鲜条件下葡萄失重率、落粒率、硬度、糖度和呼吸强度指标对比空白处理组的不同,验证了互叶白千层及复合精油对巨峰葡萄保鲜性能。结果表明:在失重、落粒和呼吸强度测试中复合精油对比空白组常温下低50.35%、41.56%、6.77%,址冷藏下低45.95%、42.82%、8.9%。对于葡萄糖度和硬度的保存效果对比空白组常温高41.67%、25.92%,冷藏高16%、20%。可见互叶白千层-牛至复合精油通过有效降低葡萄保存期间的生命活动抑制了其自身果实物资的流失与分解,对主观品质的保存起到了良好作用。这也拓展了复合精油在水果保鲜领域的研究应用前景。The fresh-keeping effects of Melaleuca alternifolia-Oregano compound essential oil on Kyoho grape were studied.Through the soaking treatment of grapes with a certain concentration of essential oil,the indexes of weight loss rate,grain fallingrate,hardness,sugar content and respiratory intensity of grapes under normal temperature and cold storage were analyzed,and the differences between the blank treatment group were compared to verify the fresh-keeping performance of Melaleuca alternifolia-Oregano compound essential oil on Kyoho grape.In the tests of weight loss,granulation and respiratory intensity,the compound essential oil was 50.35%,41.56%and 6.77%lower than that in the blank groups at room temperature,and 45.95%,42.82%and 8.9%lower than that in the cold storage.Compared with the blank groups,the preservation effect of glucose degree and hardness was 41.67%,25.92%higher at room temperature,16%and 20%higher at cold storage.Melaleuca alternifolia-Oregano compound essential oil can effectively reduce the life activities of grapes during preservation,inhibit the loss and decomposition of their ownfruit materials,and play a good role in the preservation of subjective quality.It expands the research and application prospect of compound essential oil in the field of fruit preservation.
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