肉桂精油对甜樱桃果实品质和货架期的影响

Effects of Cassai Oil on the Shelf-life and Quality of Sweet Cherry Fruits

为探明天然肉桂精油对甜樱桃采后货架期品质及防腐保鲜效果的影响,以布鲁克斯甜樱桃为试材,研究常温下3个浓度水平(10、15、20μL·L-1)的肉桂精油处理对甜樱桃果实的腐烂率、失重率、硬度、固形物、可滴定酸、果实花青素和果柄叶绿素等果实品质指标的影响。结果表明,肉桂精油处理能抑制甜樱桃果实在常温下腐烂率的上升,维持一定的果实重量和硬度,并保持较高的果实花青素和果柄叶绿素含量;对果实可溶性固形物和可滴定酸含量无显著影响,其中以15μL·L-1的处理防腐效果较好,但当肉桂精油浓度达到30μL·L-1以上时,会对果实产生伤害。采用适宜处理水平的肉桂精油处理可以抑制樱桃果实在常温下的腐烂,减少果实失重,货架期果实品质优于对照。因此,常温下肉桂精油熏蒸处理对甜樱桃具有一定的防腐保鲜效果。本研究为肉桂精油在甜樱桃采后防腐保鲜中的应用提供了理论依据。

To investigate the effects of cassai oil on the shelf-life and quality of sweet cherry fruits in ambient temperature（26℃ to 30℃）,the fruits of Brooks sweet cherry were fumigated with cassai oil（10,15 and 20μL·L^- 1）. The decay rate,weight loss,firmness,soluble solid content,titratable acidity,fruit anthocyanin and stalk chlorophyll content were analysed during storage. The treatment by cassai oil fumigating is an effective means to control fruit decay,sustain the weight and firmness loss,as well as keeping higher anthocyanin content in fruit and chlorophyll content in stalk. There were no significant differences on soluble solid content and titratable acidity of fruit among treatment during the whole experiment period. 15μL·L^- 1cassai oil treatment can obviously inhibit the decay of sweet cherry fruit.. Fruit injury was found while cassai oil concentration was over 30μL·L^- 1. The results showed that the treatment by cassai oil fumigation could effectively prolong shelf-life of sweet cherry fruit in ambient temperature. This reaserch would provides a necessity to guide on developing and using essential oil on preservation and fresh-keeping for sweet cherry.