葫芦巴精油对采后樱桃番茄果实贮藏品质的影响

Effects of Fenugreek Essential Oil on Storage Quality of Postharvest Cherry Tomato Fruits

以樱桃番茄为试材,用不同浓度的葫芦巴精油在40℃条件下熏蒸30 min,将处理后的樱桃番茄恒温贮藏于20℃下,分别测定其在贮藏期间过氧化物酶(POD)活性、可滴定酸、可溶性还原糖含量等品质指标的变化,探究在20℃储藏条件下葫芦巴精油处理对樱桃番茄果实采后品质的影响。结果表明,葫芦巴精油能够提高樱桃番茄的贮藏效果,其中7.5μL葫芦巴精油对保持果实的可溶性固形物含量、可滴定酸和可溶性还原糖含量相对较好,10μL葫芦巴精油能较好保持樱桃番茄的POD活性,延缓Vc含量的下降,减缓果实硬度的变化,使果实的腐烂指数下降。综上可知,7.5~10μL葫芦巴精油能较好地保持樱桃番茄在20℃下的贮藏品质,能够延长樱桃番茄的贮藏时间。

Cherry tomatoes were fumigated with fenugreek essential oil in different concentrations at 40℃for 30 min.The treated cherry tomatoes were stored at 20℃at a constant temperature.The changes of quality indexes such as peroxidase(POD)activity,titratable acid,soluble reducing sugar content during storage were measured to explore the effect of fenugreek essential oil on the preservation of cherry tomatoes at 20℃.The results show that fenugreek essential oil can improve the storage effect of cherry tomatoes.Among them,7.5μL fenugreek essential oil is relatively good for maintaining the soluble solid content,titratable acid and soluble reducing sugar content of the fruit,10μL fenugreek essential oil can better maintain the POD activity of cherry tomatoes,delay the decrease of Vc content,slow down the change of fruit hardness,and reduce the fruit rot index.In summary,7.5~10μL fenugreek essential oil can better maintain the storage quality of cherry tomatoes at 20℃,and can prolong the storage time of cherry tomatoes.