柠檬油微乳剂研制及对圣女果的采后保鲜效果研究

Study on the lemon essential oil micro emulsion and the preservation effects on postharvest cherry tomato fruits

以圣女果为试材,研究了15%柠檬油微乳剂对圣女果浸泡处理后常温贮藏下的保鲜效果。通过对表面活性剂和助表面活性剂的筛选,确定了15%柠檬油微乳剂的配方。经冷、热贮稳定性,稀释稳定性检测,其质量检测结果合格,符合国家有关农药加工标准。效果评价结果显示,柠檬油微乳剂对圣女果有明显的保鲜作用,处理15d后,坏果率为14.13%,分别比1-MCP和空白对照处理下降了40.56%和62.89%,可显著延缓圣女果可溶性固形物、有机酸和维C含量的下降,货架期可达到7d。柠檬油微乳剂有进一步开发为商品果蔬保鲜剂的潜力。

The effectiveness of 15%lemon oil ME on storage of cherry tomato were investigated at ambient temperature.The surfactant and co-surfactant were selected to get the formulation of 15%lemon oil ME.The thermal and cold storage stability,appearance of diluted solution of the ME were tested and the results were qualified.The results of preservation experiments showed that the ME had significant preservation effect on cherry tomato.After 15 dof storage,the decay rate was 14.29%,decreased 40.0%and 62.5%compared with 1-MCP and blank control,respectively.It also could prominently decay coming down of the contents of SSC,TA and Vc.The shelf life of cherry tomato could reach 7 days after lemon oil preservative treatment.The results showed that lemon oil preservative had the potential for the further development.