植物精油对‘红阳’猕猴桃低温贮藏保鲜效果的影响

Preservation of ‘Red Sun'kiwifruit fumigated with plant essential oil during cold storage

本研究以肉桂、花椒、八角茴香、百里香、丁香、薄荷、艾蒿精油为抑菌剂作用于从‘红阳’猕猴桃中分离纯化出的两种致病菌,筛选出抑菌效果最好的精油,将其用于鲜果,研究其对采后果实贮藏效果及品质的影响。体外实验表明,肉桂精油能有效抑制尖孢炭疽菌(Colletorichum acutatum)和葡萄座腔菌(Botryosphaeria parva)的生长,且精油的最低抑菌浓度(MIC)和最低杀菌浓度(MBC)均为78.1μL/L。活体实验表明,‘红阳’猕猴桃经肉桂精油熏蒸处理后置于低温下贮藏,与对照相比,均能有效抑制果实呼吸速率、降低呼吸消耗;抑制果实硬度、腐烂率、失重率的变化;降低可溶性固形物(SSC)、可溶性糖、可滴定酸、维生素C(VC)含量的变化速率。其中,鲜果经400μL/L肉桂精油处理后,其贮藏效果及品质最好。

Cinnamon,pepper,star anise,thyme,clove,mint,mugwort essential oils were used as antimicrobial agents to act on the two pathogens separated and purified from the‘Red Sun＇kiwifruits,then the essential oil with the best inhibitory effect was found out. The post- harvest physiology and quality of fruits treated with cinnamon essential oil were studied. In vitro,the cinnamon had a strong antifungal effect on Colletorichum acutatum and Botryosphaeria parva,and the minimum inhibitory concentration（ MIC） and minimum bactericidal concentration（ MBC） of cinnamon all were 78.1μL/L.In vivo,the respiration rate for‘Red Sun＇kiwifruit fumigated with cinnamon essential oil stored under low temperature was effectively inhibited; the changes of firmness,decay rate and weight- loss rate for fruits were suppressed; the change rate of soluble solids content（ SSC）,soluble sugar content,titratable acid content,and vitamin C（ VC） content were reduced.The storage effect and quality were best for the fruits processed with 400μL / L cinnamon essential oil.