期刊论文

Effects of oil of Eucalyptus globulus Labill.leaf on fresh-keeping of Shatangju mandarin

中文

食品工业科技

1002-0306

2016

37

10

347-350,355

10.13386/j.issn1002-0306.2016.10.063

国家林业948项目

本校为第一机构

旨在探明蓝桉叶精油对耐藏性较差的砂糖橘的保鲜效果。采用0.25%、0.50%、0.75%和1.00%四种浓度蓝桉叶精油乳液浸泡砂糖橘60 s,在常温下贮藏,定期进行检测,通过生理生化指标及好果率对保鲜效果进行评价。研究结果表明,与对照相比,蓝桉叶精油处理可显著降低采后砂糖橘的呼吸强度,有效延缓砂糖橘果肉中总糖、V_C和可滴定酸(TA)含量的下降速率,明显减少砂糖橘的腐烂损失,有效提高其果皮超氧化物歧化酶(SOD)和过氧化物酶(POD)的活性。四种不同浓度蓝桉叶精油处理相比,0.75%处理组的保鲜效果要明显好于其它处理组,而1.00%处理组可能存在轻微药害。研究结果提示,蓝桉叶精油是一种极具开发利用潜力的砂...

This study was aimed to investigate effects of Eucalyptus globulus Labill. leaf (OEGLL) oil on freshkeeping of Shatangju mandarin with a characteristics of poor storability.Fruits of Shatangju mandarin were dipped in emulsion with 0.25%, 0.50%, 0.75% and 1.00% OEGLL respectively for 60 seconds. In addition to the rate of good fruits, several physiological and biochemical indexes were measured periodically during the storage at room temperature.The results showed that the OEGLL treatment, compared with the control, could significantly reduce the respiratory intensity of whole fruits, effectivel...