三种植物精油对草莓保鲜效果的研究  

Study on Preservation Effect of Three Plant Essential Oils on Strawberry

作　　者：葛敬宇 侯炜辰 谢远红[1] 李相阳 GE Jingyu;HOU Weichen;XIE Yuanhong;LI Xiangyang(Beijing Laboratory for Food Quality and Safety,Beijing Key Laboratory for Detection and Control of Harmful Microorganisms and Pesticide Residues in Agricultural Products,School of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206,China)

机构地区：[1]食品质量与安全北京实验室,农产品有害微生物及农残安全检测与控制北京市重点实验室,北京农学院食品科学与工程学院,北京102206

出　　处：《保鲜与加工》2024年第8期1-7,共7页Storage and Process

基　　金：北京市景观休闲农业创新团队项目(BAIC09-2023)。

摘　　要：为比较丁香精油、肉桂精油、薄荷精油对草莓灰葡萄孢菌的抑菌效果,并探究3种植物精油对采后草莓的保鲜效果。采用滤纸片法和琼脂稀释法分别测定3种植物精油对草莓灰葡萄孢菌的抑菌圈和最小抑菌浓度,并在草莓上进行喷洒处理后于25℃贮藏4 d,测定贮藏过程中果实的质构指标、营养指标和氧化相关指标。结果表明:丁香精油、肉桂精油、薄荷精油均能显著抑制草莓灰葡萄孢菌的生长,最小抑菌浓度分别为0.50、0.25、1.00μL/mL,肉桂精油的抑菌效果优于丁香精油和薄荷精油;在对草莓的贮藏应用中,第4天时肉桂精油处理组草莓的腐烂指数(39.85%)、失重率(2.24%)及菌落总数均显著低于丁香精油处理组和薄荷精油处理组(P<0.05),硬度(105.2 g/cm2)显著高于丁香精油处理组和薄荷精油处理组(P<0.05),营养成分指标中可溶性固形物含量和VC含量显著高于丁香精油处理组和薄荷精油处理组(P<0.05),氧化相关指标中丙二醛(MDA)含量和多酚氧化酶(PPO)活性低于丁香精油处理组和薄荷精油处理组,超氧化物歧化酶(SOD)活性和过氧化物酶(POD)活性高于其他两个精油处理组。该研究显示肉桂精油的抑菌保鲜效果优于丁香精油和薄荷精油,为草莓保鲜应用提供理论基础。The antibacterial effects of clove essential oil,cinnamon essential oil and peppermint essential oil on strawberry Botrytis cinerea were compared,and the preservation effects of three kinds of plant essential oils on postharvest strawberry were explored.The inhibition zone and minimum inhibitory concentration of the three essential oils against Botrytis cinerea were determined by filter paper method and agar dilution method,respectively.The strawberry was sprayed and stored at 25℃for 4 days.The texture,nutrient composition and oxidation related indexes of the fruits during storage were determined.The results showed that clove essential oil,cinnamon essential oil and mint essential oil could significantly inhibit the growth of Botrytis cinerea,and the minimum inhibitory concentrations were 0.50,0.25,1.00μL/mL,respectively.The antibacterial effect of cinnamon essential oil was better than that of clove essential oil and mint essential oil.During storage,the decay index(39.85%),weight loss rate(2.24%)and total colony number of strawberry in cinnamon essential oil treatment group on the 4th day of storage were significantly lower than those in clove essential oil treatment group and peppermint essential oil treatment group(P<0.05),the hardness(105.2 g/cm2)was significantly higher than that in clove essential oil treatment group and peppermint essential oil treatment group(P<0.05),and the contents of soluble solids and VC in nutrient components index were significantly higher than those in clove essential oil treatment group and peppermint essential oil treatment group(P<0.05).The malondialdehyde(MDA)content and polyphenol oxidase(PPO)activity in the oxidation-related indicators were lower than those in the clove essential oil treatment group and the peppermint essential oil treatment group,and the superoxide dismutase(SOD)and peroxidase(POD)activity were higher than those in the other two essential oil treatment groups.This study showed that the antibacterial preservation effect of cinnamon essential oil was bette

关 键 词：灰葡萄孢菌 植物精油 草莓保鲜 常温贮藏 

分 类 号：S609.3[农业科学—园艺学]