茶树油熏蒸处理对桂七芒保鲜效果研究  

Study of fresh-keeping effect of tea tree oil fumigation treatment on Guiqi mango

作　　者：岑湘涛[1,2] 沈伟[1,2] 郭炳豪 郭莲凤 CEN Xiangtao;SHEN Wei;GUO Binghao;GUO Lianfeng(Baise University,Baise 533000;Guangxi Key Laboratory of Mango Biology,Baise University,Baise 533000)

机构地区：[1]百色学院,百色533000 [2]百色学院广西芒果生物学重点实验室,百色533000

出　　处：《中国食品添加剂》2022年第5期106-111,共6页China Food Additives

基　　金：2021年度百色市本级财政科技计划项目(百科字20201825);2018年广西中青年教师能力提升项目(2018KY0581)。

摘　　要：以广西百色桂七芒为材料,采用熏蒸法研究澳洲茶树精油(本文简称“茶树油”)对桂七的保鲜作用。分别对其进行0.2、0.5、1.0、1.5和2.0mL/L 2h的熏蒸处理,以未受熏蒸处理的为CK组,研究不同处理对桂七果实硬度(FF)、失重率(WR)、腐烂率(DR)、腐烂指数(DI)、可溶性固形物含量(SSC)、维生素C含量(VcC)和可滴定酸含量(TAC)的影响。对比不同处理的保鲜效果,结果表明,处理组的保鲜效果优于CK组,5个处理组中,2.0mL/L处理组的综合保鲜效果最好。The fresh-keeping effect of Australian Tea Tree Essential Oil(tea tree oil)on Guiqi mango was studied by fumigation on Baise Guiqi Mango in Guangxi.Fumigation treatments of 0.2,0.5,1.0,1.5 and 2.0mL/L for 2h were carried out respectively.The effects of different treatments on fruit firmness(FF),weightlessness rate(WR),decay rate(DR),decay index(DI),soluble solids content(SSC),vitamin C content(VcC)and titratable acid content(TAC)were studied.The results showed that the fresh-keeping effect of treatment group was better than CK group.Among the five treatments,2.0mL/L treatment group had the best comprehensive effect.

关 键 词：桂七 保鲜 茶树油 果实生理 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]