肉桂精油对紫金春甜桔贮藏保鲜的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2012, Vol.28, No.10 肉桂精油对紫金春甜桔贮藏保鲜的影响 曾晓房1 1 1 2 ，高苏娟 ，林衍宗 ，林春滢 （1.仲恺农业工程学院轻工食品学院，广东广州 510225）（2.泉州市出入境检验检疫局，福建泉州 362018） 摘要：以紫金春甜桔为试材，研究了室温贮藏条件下，3 种不同浓度肉桂精油浸洗处理后果实生理生化及营养成分的变化规律。 结果表明：适宜的肉桂精油浓度处理可有效抑制春甜桔的呼吸强度，减少果实失重，降低烂果率；显著抑制贮藏后期果实酸、糖及 Vc 含量的下降和丙二醛含量的积累，减缓膜脂过氧化作用，延缓果实的衰老进程。其中以肉桂精油浓度为 15 μL/L 的处理保鲜效果 最好，贮藏 54 d 能较好地保持果实原有的风味与鲜度。 关键词：紫金春甜桔；肉桂精油；保鲜 文章篇号：1673-9078(2012)10-1281-1284 n Preservation Effect of Cinnamon Essential Oil on Zijin Sweet Orange c . 1 1 1 2 ZENG Xiao-fang , GAO Su-juan , LIN Yan-zong , LIN Chun-ying d (1. College of Light Industry and Food Science, Zhongkai University of Agricultural and Technology, Guangzhou 510225, China) (2.Quanzhou Entry-Exit Inspection and Quarantine Bureau, Quanzhou, 362018, China) o Abstract: Zijin sweet orange were treated by cinnamon essential oil with concentration of 15 μL/L, 20 μL/L and 25 μL/L at room o temperature and the changes of physiology, biochemistry, as well as nutrient content were investigated. The results showed that the treatment f with 15 μL/L cinnamon essential oil could restrain respiration intensity, lower water loss and rotten fruit, and inhibit the decline of titratable n acidity, total soluble sugar and Vc content. In addition, it can emarkably reduce MDA accumulate, keep integrity of membrane well and slow r down