【摘要】 以德龙808红肉火龙果为试材,研究7种植物精油对采后火龙果常温贮藏的保鲜效果,筛选出具有防腐作用的植物精油。结果表明,常温贮藏8 d后,香芹酚(15μL/L、25μL/L)、丁香花蕾油(10μL/L、15μL/L)和丁香叶油(20μL/L)对采后火龙果具有一定的防腐作用;其中,香芹酚精油效果最显著。同时,通过分析火龙果的蛋白质、可溶性糖、VC和甜菜素含量发现,25μL/L香芹酚处理能够使火龙果采后贮藏保持较高的果实品质。综上所述,香芹酚精油在火龙果绿色保鲜剂开发中具有较大的应用前景。更多还原

【Abstract】 In this study, red pitaya named ’Delong 808’ was treated with seven plant essential oils to explore their preservation effect during room temperature storage. The results showed that carvacrol(15 μL/L, 25 μL/L), clove bud oil(10 μL/L, 15 μL/L) and clove leaf oil(20 μL/L) were effective in decreasing postharvest decay of pitaya, among which carvacrol essential oil was the most effective. Moreover, 25 μL/L carvacrol treatment could maintain the quality of pitaya during storage at room temperature for 8 days after evaluating protein, soluble sugar, vitamin C and betaine content of the sample. In summary, carvacrol essential oil had the potential application in used as green preservative.更多还原