柑橘精油熏蒸对草莓贮藏品质的影响

Effect of citrus essential oil fumigation on strawberry storage quality

为研究柑橘精油对草莓贮藏品质的影响,以柑橘精油为熏蒸剂,研究不同熏蒸时间(4h、6h、8h)对草莓贮藏品质的影响。结果表明:与对照相比,熏蒸处理能够抑制腐烂率,延缓VC、可溶性糖损失,抑制花青素类黄酮含量变化,减缓丙二醛(MDA)的累积,抑制脂氧合酶(LOX)活性,减缓膜脂过氧化作用,延缓果实的后熟衰老进程;通过提高苯丙氨酸解胺酶(PAL)、过氧化氢酶(CAT)活性、过氧化物酶(POD)含量,使草莓保持较高的清除活性氧能力和抗病力,从而达到保持品质、延长货架期的目的。其中,6h柑橘精油熏蒸处理对于草莓品质保持效果最好。

In order to study the effect of citrus essential oil on the storage quality of strawberries,citrus essential oil was used as a fumigant to study the influence of different fumigation times(4h,6h,8h)on the storage quality of strawberries.The results showed that compared with the control,fumigation treatment could reduce decay rate of fruits,delay the loss of VC and soluble sugar,and maintain nutrition and sensory quality.By inhibiting the changes of anthocyanin and flavonoids,the accumulation of malondialdehyde(MDA),the peroxidation of membrane lipid and the ripening and senescence of fruit were slowed down,and the activity of lipoxygenase(LOX)could be inhibited.By increasing the activities of phenylalanine ammonia-lyase(PAL),catalase(CAT)and peroxidase(POD),strawberry maintained a high ability to scavenge active oxygen and disease resistance.Among them,citrus essential oil fumigation treatment for 6h has the best effect on the quality maintenance of strawberry.