加拿大一枝黄花精油熏蒸处理对采后草莓品质和生理的影响

Effect of Essential Oil of Solidago canadensis L. on the Quality and Physiology of Postharvest Strawberry Fruits

为探究加拿大一枝黄花精油熏蒸处理对采后草莓的保鲜效果,开发一种新型的食品保鲜剂,以红颜草莓为试材,研究在0.1‰精油熏蒸处理12 h条件下,精油对草莓品质和生理代谢的影响。结果表明,该处理能有效降低草莓采后腐烂,维持较高的果实色泽、表面质地、气味等感官指标和整体可接受度,抑制果实失重率的上升和硬度的下降,但对可溶性固形物(TSS)和可滴定酸(TA)含量无显著影响。此外,该处理提高了果实的总抗氧化能力,延迟了果实中过氧化氢(H_2O_2)的积累,降低了超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、抗坏血酸过氧化物酶(APX)和谷胱甘肽还原酶(GR)等抗氧化酶类的活性;但未显著提高果实苯丙氨酸解氨酶(PAL)、β-1,3-葡聚糖酶、几丁质酶等抗病相关酶的活性。可见,加拿大一枝黄花精油熏蒸处理能够减缓采后草莓果实品质的下降,延缓后熟衰老和腐烂发生。本研究结果有利于开发新型果蔬采后保鲜处理方法,为加拿大一枝黄花的高值化利用奠定了基础。

In order to reveal the effects of Solidago canadensis L essential oil fumigation treatment on the storage of strawberry fruits and find a new potential food preservative,fresh strawberries（ Hong Yan） were treated by 0. 1% essential oil vapor for 12 h before storage and the changes of quality and physiology of fruits during storage were evaluated.Essential oil fumigation treatment was found to effectively reduce decay of strawberry and improve the color,surface texture and smell of fruits. Weight loss and decreased hardness of the strawberry was also effectively delayed. Essential oil fumigation treatment demonstrated no significant effects on soluble solids（ TSS） and titratable acidity（ TA） of fruit.This treatment improved total antioxidant capacity and delayed accumulation of H2O2 content. In addition,the activities of superoxide dismutase（ SOD）,catalase（ CAT）,and ascorbic acid peroxidase（ APX） and glutathione reductase（ GR） of treated strawberries were lower than those of control group. However,this treatment did not significantly improve phenylalanine ammonia lyase（ PAL）,β- 1,3- glucanase and chitinase activities. In conclusion,essential oil fumigation treatment was able to delay postharvest ripening and decay of strawberry. This study provides a potential method for preservation of postharvest fruits and vegetables,also benefit to high value utilization of Solidago canadensis L..