| 贺红宇,曾晓丹,王自鹏,刘 培,李艳琳.肉桂精油处理对圣女果常温保鲜效果的影响[J].保鲜与加工,2017,17(3):11~15 |
| 肉桂精油处理对圣女果常温保鲜效果的影响 |
| Effect of Cinnamon Essential Oils on Cherry Tomatoes Preservation at Room Temperature |
| |
| DOI： |
| 中文关键词: 肉桂精油 圣女果 常温 保鲜 |
| 英文关键词:cinnamon essential oil cherry tomatoes room temperature preservation |
| 基金项目:四川省科技支撑计划项目（2014NZ0004）；四川省财政现代农业技术创新与技术专项资金项目（2014CXSF-039）；
四川省财政创新能力提升工程项目（2016GXTZ-009） |
|
| 摘要点击次数: 845 |
| 全文下载次数: 277 |
| 中文摘要: |
| 以圣女果为试材，研究了不同浓度（10、50、100、150、200 μL/L）肉桂精油熏蒸处理对圣女果常温保鲜效果的影响。结果表明，肉桂精油处理能显著提高圣女果的好果率，降低果实失重率和细胞膜透性，延缓果实硬度、可溶性固形物、可滴定酸含量的降低，延长果实保鲜期，其中以浓度为100 μL/L的肉桂精油处理效果最好。 |
| 英文摘要: |
| The objectives of this study were to improve the shelf life of cherry tomatoes stored at room temperature and to develop a safe and environmentally protective antiseptic agent．Effects of different contents(10, 50, 100,150 and 200 μL/L) of cinnamon essential oil fumigation on preservation of cherry tomatoes at room temperature were investigated. The results showed that，the cinnamon essential oil could significantly increase sound fruit rate, reduce fruit weight loss rate and membrane penetration rate, postpone the decline of the fruit firmness, soluble solids content and titratable acidity,prolong the shelf life of cherry tomatoes. The 100 μL/L cinnamon essential oil showed the best preservative effects． |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
