|Table of Contents|

Effects of Three Essential Oil on Preservation of Cherry Tomato

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2020年23
Page:
108-114
Research Field:
Publishing date:

Info

Title:
Effects of Three Essential Oil on Preservation of Cherry Tomato
Author(s):
LI Shanshan1; 2; ZHONG Xiankun2; 3; YANG Li1; SHI Yuanting1; FAN Shanshan1; WANG Xiaomin1; 2
(1.College of Biology & Pharmacy,Yulin Normal University,Yulin,Guangxi 537000;2.Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology,Yulin,Guangxi 537000;3.Department of State-owned Assets Management,Yulin Normal University,Yulin,Guangxi 537000)
Keywords:
essential oil; cherry tomato; preservation
PACS:
-
DOI:
10.11937/bfyy.20200786
Abstract:
Cherry tomato fruits were used as material,four treatments were set and cherry tomatoes were soaked in three essential oil and distilled water (control) 10 minutes respectively,then the tomatoes were stored in a biochemical incubator at 25 ℃.The eight physiological indexes including weight loss rate,fruit firmness,titratable acid content,total soluble solid content,vitamin C content,catalase (CAT) activity,superoxide dismutase (SOD) activity and malondialdehyde (MDA) content were detected every three days.The results showed that the treatment of Illicium verum oil could reduce weight loss rate,delay the decrease rate of cherry tomato fruit firmness,titratable acid content,total soluble solid content,vitamin C content and maintain higher CAT activity,SOD activity and lower MDA content.Therefore,the treatment of Illicium verum oil was more conducive to the storage and preservation of the cherry tomato.While the treatment of Cinnamomum camphora leaves oil had no obvious preservation effect.This study provided theoretical reference for the exploration of natural plant extracts in the storage of fresh fruits and vegetables.

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Last Update: 2021-02-19