摘要
选取丁香花蕾油、香芹酚、柠檬醛、薄荷精油等13种植物精油,缓释处理香蕉果实,探索其延缓香蕉果实成熟的作用。结果表明:10μL/L丁香花蕾油、6μL/L香芹酚、10μL/L柠檬醛、15μL/L薄荷精油对香蕉具有一定的保鲜效果。其中,15μL/L薄荷精油保鲜效果较为显著。而高浓度的丁香花蕾油(20μL/L)、柠檬醛(20μL/L)、薄荷精油(30μL/L)和低浓度的香芹酚(2μL/L)以及丁香酚(10、20μL/L)、肉桂醛(10、20μL/L)、枯茗醛(0.3‰、0.6‰)、百里香酚(13、26mg/L)和1-辛烯-3-醇(10、20μL/L)对香蕉果实无明显的保鲜作用。此外,异硫氰酸烯丙基(5、10μL/L)和己醛处理(50、100μL/L)对香蕉具有一定的药害作用,加速果实品质劣变;而丁香叶油(10、20μL/L)和大蒜精油(10、20μL/L)处理则能促进香蕉果实提前成熟。综上所述,15μL/L薄荷精油能够有效地延缓采后香蕉果实的成熟,具有一定的保鲜应用价值。
13 plant essential oils such as clove bud oil,carvacrol,citral,and peppermint essential oil were selected to treat postharvest banana fruit by slow-release,to explore their roles in delaying the ripening.The results showed,10 μL/L clove bud oil,6 μL/L carvacrol,10 μL/L citral,and 15 μL/L peppermint essential oil may play roles in preserving bananas,and the effect of 15 μL/L peppermint essential oil was most significant.However,high concentrations of clove bud oil (20 μL/L),citral (20 μL/L) and peppermint oil (30 μL/L),low concentration of carvacrol (2 μL/L),and eugenol (10,20 μL/L),cinnamaldehyde (10,20 μL/L),cumeral (0.3,0.6 μm),thymol (13,26 mg/L) and 1-octen-3-ol (10,20 μL/L) had no obvious effect in our study.In addition,allyl isothiocyanate (5 μL/L,10 μL/L) and hexanal (50,100 μL/L) had some phytotoxic effects and accelerated the deterioration of fruit quality,while clove leaf oil (10,20 μL/L) and garlic essential oil (10,20 μL/L) could promote the maturation of banana fruit.In summary,15 μL/L peppermint essential oil can effectively delay the ripening of postharvest banana fruit and could be applied for the preservation.
作者
吴富旺
何业懿
黄婵婵
陈慧敏
汪跃华
WU Fu-wang;HE Ye-yi;HUANG Chan-chan;CHEN Hui-min;WANG Yue-hua(School of Food Science and Engineering,Foshan University,Foshan 528231,China;Scientific and Technological Innovation Platform of Fresh Food Storage and Processing of Foshan,Foshan 528231,China)
出处
《佛山科学技术学院学报（自然科学版）》
CAS
2019年第4期10-16,共7页
Journal of Foshan University(Natural Science Edition)
基金
国家自然科学基金青年基金资助项目(31701670)
佛山市院市合作资助项目(2012HY100351)
佛山科学技术学院高层次人才科研启动资助项目(gg040961)
佛山科学技术学院2017年度学生学术基金资助项目
关键词
香蕉
植物精油
保鲜
色度
banana
plant essentials
preservation
chroma
