百里香精油对芒果保鲜效果研究

Study on Preservation Effect of Thyme Essential Oil on Mango

为研究百里香精油对芒果保鲜效果和芒果货架期的影响。以百里香精油为熏蒸剂,研究百里香精油不同用量(5μL,20μL)对芒果贮藏期间颜色及腐烂情况、果皮叶绿素含量、硬度、直链淀粉和支链淀粉的含量、糖酸比的影响。结果表明,与对照组相比,用百里香精油熏蒸处理能延缓芒果表皮褐变和出现病斑,抑制芒果淀粉水解和果实软化,控制芒果糖酸比升高,达到延缓后熟速度,抑制芒果腐烂,延长芒果的贮藏期限的效果。其中,当百里香精油用量为5μL时,就能很好地延缓芒果后熟速度,延长芒果货架期。

In order to research the effect of thyme essential oil on the preservation effect and the shelf-life of mangoes.Thyme essential oil was used as a fumigant to study the influence of different dosages(5μL,20μL)on the color changes and decay,the content of chlorophyll in the mango's skins,the hardness,the content of amylose and amylopectin and the ratio of sugar and acid of mangoes.The results showed that fumigation with thyme essential oil could delay the browning and the appearance of spots,inhibit the starch hydrolysis and fruit softening,control the increase of the ratio of sugar and acid compared with controls,achieve the effect of delaying the speed of ripening,inhibiting decay and extending the storage period of mango.Among them,thyme essential oil fumigation treatment with 5μL had the better efffect on delay the rate of mango ripening and prolong the shelf life of mangoes.