期刊论文

中文

食品安全质量检测学报

2095-0381

2016

09

3703-3709

10.19812/j.cnki.jfsq11-5956/ts.2016.09.046

国家林业948项目（2014-4-39）~~；

本校为第一机构

目的探明肉桂与大叶桉叶复合精油对"夏黑"葡萄的保鲜效果。方法在常温条件下,以腐烂率为指标,对单一桉叶精油、单一肉桂精油的适宜浓度及二者复合的适宜比例进行筛选。在（1±0.5）℃下,以腐烂率、脱粒率、呼吸强度、果梗干褐指数、总可溶性固形物（total soluble solid,TSS）含量、可滴定酸（titratable acid,TA）含量、Vc含量和感官品质为指标,对复合精油在"夏黑"葡萄上的保鲜效果进行了探索。结果单一桉叶精油和单一肉桂精油的最佳浓度分别为8.5 mL/L和7.5 mL/L;与单一精油处理相比,桉叶精油与肉桂精油按1:2（V:V）复合后的保鲜效果要明显好于单一精油。贮藏至第60 d,处理组的腐烂率、脱粒率...

Objective To investigate the quality maintenance effect of the compound of cinnamon essential oil（CEO） and Eucalyptus robusta leaves essential oil（ERLEO） on ＂Xia hei＂ grape fruit.Methods At room temperature,taking rotting rate as index,the suitable concentration of single CEO and ERLEO,and the appropriate proportion of them were screened.At（1±0.5） ℃,the quality maintenance effect of the compound on ＂Xia hei＂ grape fruit was investigated taking rotting rate,abscission rate,respiratory intensity,stem shriveling and browning index,tota...