肉桂精油对紫金春甜桔贮藏保鲜的影响

Preservation Effect of Cinnamon Essential Oil on Zijin Sweet Orange

以紫金春甜桔为试材,研究了室温贮藏条件下,3种不同浓度肉桂精油浸洗处理后果实生理生化及营养成分的变化规律。结果表明:适宜的肉桂精油浓度处理可有效抑制春甜桔的呼吸强度,减少果实失重,降低烂果率;显著抑制贮藏后期果实酸、糖及Vc含量的下降和丙二醛含量的积累,减缓膜脂过氧化作用,延缓果实的衰老进程。其中以肉桂精油浓度为15μL/L的处理保鲜效果最好,贮藏54 d能较好地保持果实原有的风味与鲜度。

Zijin sweet orange were treated by cinnamon essential oil with concentration of 15 μL/L, 20 μL/L and 25 μL/L at room temperature and the changes of physiology, biochemistry, as well as nutrient content were investigated. The results showed that the treatnaent with 15μL/L cinnamon essential oil could restrain respiration intensity, lower water loss and rotten fruit, and inhibit the decline of titratable acidity, total soluble sugar and Vc content. In addition, it can emarkably reduce MDA accumulate, keep integrity of membrane well and slow down the senescence of fi＇uits. Results showed that Zijin sweet orange treated by 15μL/L cinnamon essential oil had the best storage quality, and remained the local flavor and the original colour during a 54 day storage.