茶树花精油处理对桑葚室温贮藏品质的影响

Effects of tea flower essential oil treatment on the storage quality of mulberry at room temperature

将茶树花精油与壳聚糖复配制备涂膜液,并在25℃贮藏条件下探究其对桑葚的保鲜效果。结果表明:茶树花精油可有效抑制桑葚腐烂,延缓丙二醛含量、过氧化物酶活力的上升,减缓维生素C、可滴定酸和可溶性固形物含量的下降,降低呼吸强度。综合模糊评价结果表明,经茶树花精油体积分数0.125%的复合涂膜液涂膜处理的桑葚在25℃下可贮藏7 d,模糊综合评价隶属度大于0.90,对应维生素C含量(10.05 mg/100 g)、可滴定酸含量(0.48 g/100 g)、可溶性固形物含量(14.75%)、呼吸强度(6.82 mg/(kg·h))的隶属度均超过0.5。

A coating solution by compounding tea flower essential oil with chitosan was prepared,and its preservation effect on mulberry under storage conditions of 25℃was investigated.The results showed that tea flower essential oil could effectively inhibit the rot of mulberry,delay the increase of malondialdehyde content and peroxidase activity,slow down the decrease of vitamin C,titratable acid,and soluble solids content and reduce respiratory intensity.The comprehensive fuzzy evaluation results indicated that mulberry treated with composite coating solution containing 0.125%volume fraction of tea flower essential oil could be stored for 7 d at 25℃.The membership degree of fuzzy comprehensive evaluation was greater than 0.90,corresponding to vitamin C content(10.05 mg/100 g),titratable acid content(0.48 g/100 g),soluble solidscontent(14.75%),and respiratory intensity(6.82 mg/(kg·h))membership degrees exceeding 0.5.