壳聚糖-茶树精油涂膜对圣女果保鲜的影响

Effects of Chitosan-tea Tree Oil Compound Coating on the Preservation Performance of Cherry Tomato

为了研究壳聚糖-茶树精油涂膜对圣女果冷藏过程中保鲜效果的影响,利用2%壳聚糖与不同体积分数(0.05%、0.10%、0.20%)茶树精油制成保鲜液,对圣女果涂膜后进行4℃冷藏,分析其对圣女果感官评分、失重率、硬度、可溶性固形物和维生素C含量等品质特征的影响。结果表明,贮藏15 d时,茶树精油添加量为0.10%的复合涂膜处理后,圣女果的失重率最低,仅为8.35%,硬度最高,为1.9 kg/cm^(2),可溶性固形物及VC含量最高,分别为5.7%、23 mg/100 g,保鲜效果优于其他处理组。壳聚糖-茶树精油复合涂膜降低了圣女果的失重率,延缓了果实软化,抑制了可溶性糖和VC含量的降低,维持了较佳的鲜食品质。其中,0.10%茶树精油的复合涂膜处理对圣女果的保鲜效果最佳。

In this study,the preservative effect of chitosan and tea tree oil composite coating on the quality of cherry tomatoes during storage at 4℃was studied.The changes of the sensory score,weight loss ratio,fruit firmness,soluble solid content and ascorbic acid content of cherry tomatoes were investigated during storage at 4℃ after compositely coated with different concentration of tea tree oil(0.05%,0.10%)and 0.20%(V/V)and 2%chitosan.The results showed that the nutraceutical quality of cherry tomatoes in treatment group(chitosan and 0.10%tea tree oil composite coating)was significantly higher than other treatment groups,with the lowest weight loss rate(8.35%),the highest fruit firmness(1.9 kg/cm^(2)),the highest soluble solid content(5.7%),and the highest ascorbic acid content(23 mg/100 g)after 15 days of storage.Therefore,the chitosan and tea tree oil composite coating could maintain good sensory quality of cherry tomatoes,and could reduce the weight loss ratio,delayed fruit softening,inhibite the decline of total soluble solid content and VC content.Among them,the compound coating treatment of 0.10%tea tree essential oil had the best fresh-keeping effect on cherry tomatoes.