【摘要】 为明确八角茴香油的保鲜作用,本研究系统测定了八角茴香油对‘富士’苹果的外观、品质及与保鲜有关的生理生化指标的影响。结果表明:在室温贮藏条件下,125μL·L-1八角茴香油处理可显著降低苹果的失重率和坏果率,延缓硬度、口感、风味及Vc含量的变化等;可提高超氧化物歧化酶(Superoxidae Dismutase,SOD)、过氧化氢酶(Catalase,CAT)与过氧化物酶(Peroxidase,POD)的活性;可抑制丙二醛(Malondialdehyde,MDA)含量在果实体内的积累和细胞膜相对电导率的上升;并能显著降低果实呼吸强度和延缓乙烯跃变峰值的出现时间。125μL·L-1八角茴香油处理对‘富士’苹果采后室温保鲜效果与常用保鲜剂1-甲基环丙烯(1-MCP)的效果相当,作为天然源物质,在果蔬保鲜中具有很大的开发和应用潜力。更多还原

【Abstract】 Star anise oil was used in this experiment to test for its ability to keep stored‘Fuji’apples fresh.Effects of different concentrations of star anise oil on the sensory,quality and physio-biochemical response of‘Fuji’apples were investigated using a spraying method under room temperature(RT).The results showed that a 125μL·L-1 star anise oil treatment significantly reduced the weight loss rate and the number of rotten‘Fuji’apples,and slowed the decline in flesh firmness,titratable acidity,flavor and Vc content.It also delayed the increase in total soluble solids and increased the activity of superoxidase dismutase(SOD),catalase(CAT),peroxidase(POD).Star anise oil also restrained the increase of malondialdehyde(MDA)content and the relative electric conductivity of cell membrane,and inhibited the respiration intensity and delayed the ethylene production peak.Our findings indicated that a concentration of 125μL·L-1 star anise oil had a fairly good ability to keep‘Fuji’apples fresh.As a natural product,the overall preservation effects are similar to 1-MCP,which also has a great potential in keeping fruit fresh.更多还原