肉桂与桉叶复合精油处理对“夏黑”葡萄保鲜 质量的影响

Effects of compound of cinnamon essential oil and Eucalyptus robusta leaves essential oil on quality maintenance of “Xia hei” grape

中文关键词:  葡萄  大叶桉叶精油  肉桂精油  天然保鲜剂

英文关键词:grape  cinnamon essential oil  Eucalyptus globulus leaves essential oil  natural preservative

中文摘要:

      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、呼吸强度和果梗干褐指数分别比对照组低61.5%、71.3%、42.7%和78.8%, 处理组的TSS、TA、Vc含量和感官评分分别比对照组高26.8%、29.8%、72.5%和33.2%。与对照相比, 复合精油处理显著减少了采后葡萄的腐烂损失与脱粒, 降低了呼吸强度, 延缓了葡萄果肉中TSS、TA、Vc含量的下降速率和果梗的干褐进程, 对感官品质的保持亦有良好的效果。结论 肉桂与大叶桉叶复合精油是一种极具开发价值的“夏黑”葡萄天然保鲜剂。

英文摘要:

      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, total soluble solid (TSS) content, titratable acid (TA) content, Vc content, and sensory quality as indexes. Results The best concentration of single CEO and ERLEO was 8.5 mL/L and 7.5 mL/L, respectively. On the 60th day of storage, the rotting rate, abscission rate, respiratory intensity, stem shriveling and browning index of the treatment were 61.5%, 71.3%, 42.7% and 78.8% lower than the control, respectively, while the TSS, TA, Vc content, and sensory score of the treatment was 26.8%, 29.8%, 72.5% and 33.2% higher than the control, respectively. Compared with each of single essential oils, the anti-rotting effect of this compound (CEO to ERLEO, 1:2, V:V) was better than the formers. Compared with the control, the rotting losses and abscission was significantly lessened, the respiration intensity was reduced, the falling rate of TSS, TA, and Vc content of grape pulp was delayed, the process of stem shriveling and browning was retarded, and the deterioration of sensory quality of postharvest “Xia hei” grape fruit was slowed down with the compound of CEO and ERLEO. Conclusion The compound of CEO and ERLEO is a very prospective natural preservative for “Xia hei” grape fruit.