橘皮精油对小白菜保鲜效果的影响

The preservative effect of citrus peel essential oil on Chinese cabbage

以"四季"小白菜品种为实验材料,在不同的温度下,采用不同浓度的橘皮精油保鲜液对小白菜进行处理,研究了橘皮精油对小白菜贮藏保鲜效果的影响。结果表明,2℃条件下0.5%和1.5%的橘皮精油保鲜液处理的小白菜感官品质好于对照,其中1.5%橘皮精油处理组最好,3%的橘皮精油保鲜液处理的小白菜感官品质最差;常温贮藏的小白菜,也是1.5%橘皮精油处理组最好,并且,1.5%橘皮精油处理组在整个贮藏期间小白菜的失重率、叶绿素含量和Vc含量的损失率最低,保存效果最理想,可以有效延缓小白菜贮藏品质的下降,提高小白菜的货架寿命。

The Siji Chinese cabbage（Brassica chinensis L.） was used as the experimental material and essential oil from citrus peel at 0.5%, 1.5% and 3.0% was employed to study on the preservation effects of Chinese cabbage during storage at different temperature. The results showed that the essential oil from citrus peel at 0.5% could greatly reduce the weightlessness rate, slow down the losing speed of chlorophyll content and Vc, effectively maintain the sensory quality. In this concentration, applying treatment with low temperature and ordinary temperature on Chinese cabbage, found that ordinary temperature could more fully give play to the role of preservation effect of citrus peel, might delay the decline of Chinese cabbage storage quality, improve the shelf life of Chinese cabbage.