LI Shanshan,ZHONG Xiankun,YANG Li,et al.Effects of Three Essential Oil on Preservation of Cherry Tomato[J].Northern Horticulture,2020,44(23):108-114.[doi:10.11937/bfyy.20200786]
三种植物精油对樱桃番茄保鲜效果的影响
- Title:
- Effects of Three Essential Oil on Preservation of Cherry Tomato
- Keywords:
- essential oil; cherry tomato; preservation
- 文献标志码:
- A
- 摘要:
- 以樱桃番茄为试材,设置4个处理,分别为浸泡在八角、金银花、香樟叶3种植物精油和蒸馏水(CK)10 min,处理后贮藏在25 ℃生化培养箱中,每隔3 d测定樱桃番茄的失重率、硬度、可滴定酸含量、可溶性固形物含量、维生素C含量、过氧化氢酶(CAT)活性、超氧化物歧化酶(SOD)活性、丙二醛(MDA)含量,研究3种植物精油对樱桃番茄保鲜的影响。结果表明:八角精油处理可以降低贮藏樱桃番茄失重率增加的速率,延缓硬度、可滴定酸含量、可溶性固形物含量、维生素C含量的降低速率,保持较高的CAT、SOD活性和较低的MDA含量,表现出明显的保鲜效果,而香樟叶精油的处理,无明显保鲜效果。该研究为探究新型植物源果蔬保鲜剂提供参考依据。
- 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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备注/Memo
第一作者简介:李姗姗(1990-),女,硕士,助教,现主要从事植物生物技术等研究工作。E-mail:lishanshan33@ylu.edu.cn.责任作者:王小敏(1979-),男,博士,副教授,现主要从事植物学等研究工作。E-mail:wxmin99@ylu.edu.cn.基金项目:广西自然科学基金资助项目(2018JJA130170);国家自然科学基金资助项目(31360485);广西高校中青年教师科研基础能力提升资助项目(2019KY0591);2018年大学生创新创业训练资助项目(201810606128)。收稿日期:2020-03-05