山苍籽精油对樱桃番茄采后常温保鲜品质变化的影响

Effect of Litsea Cubeba Oils on the Quality Change of Cherry Tomatoes Preservation at Room Temperature

为延长樱桃番茄的常温贮藏货架期,开发安全环保的生物保鲜剂,以果实好果率、失质量率、硬度、色差、可溶性固形物含量、可滴定酸含量及相对电导率为测定指标,研究了不同体积分数(10,50,100,150,200μL/L)山苍籽精油对樱桃番茄常温贮藏保鲜品质变化的影响。结果表明,山苍籽精油处理能显著提高樱桃番茄的好果率,减少失质量率,减缓果实硬度、色差、可溶性固形物、可滴定酸含量的降低,抑制相对电导率的升高,其中,150μL/L(A4)山苍籽精油处理效果最好,能较好地保持樱桃番茄常温贮藏品质,延长其货架期。

The objectives of this study were to improve the shelf life of cherry tomatoes stored at room temperature and to develop a safe and environmentally protective antiseptic agent. Effects of treatment with different volume fraction（10, 50, 100, 150, 200μL/L）litsea cubeba oil, compared with that of treatment without litsea cubeba oil, on quality and preservation of cherry tomatoes at room temperature, with fruit good fruit rate, quality loss rate, firmness, color, soluble solids content, titration acidity and relative conductivity for measuring indicators were studied. The result showed that the litsea cubeba oil could significantly increase good fruit rate, reduce fruit quality loss rate, slow down the decline of the fruit firmness, color, soluble solids content and titration acid content, inhibit the increase of the fruit relative conductivity. The 150 μL/L（A4）is the best treatment, which can better maintain the storage quality of cherry tomatoes at room temperature and prolong its shelf life.