肉桂精油对红提葡萄保鲜效果的影响

doi:10.7506/spkx1002-6630-201606049

摘要/Abstract

摘要：

目的：探究肉桂精油保鲜液在红提葡萄贮藏过程中的保鲜效果。方法：以新鲜红提葡萄为实验对象，在不同的温度和相对湿度条件下，采用不同体积分数的肉桂精油保鲜液对红提葡萄进行处理，并根据烂果率变化找出较优的贮藏条件和肉桂保鲜液体积分数，研究在较优贮藏环境下红提葡萄的风味品质（葡萄糖、可滴定酸）、质构品质（水分含量、硬度）及货架品质（烂果率、质量损失率、呼吸强度）的变化规律。结果：红提葡萄经过0.1%（N-0.1%）、0.5%（N-0.5%）和1.0%（N-1.0%）的肉桂保鲜液处理后发现，2 ℃条件下的红提葡萄烂果率比10 ℃好，而N-1.0%组红提葡萄的烂果率最低，保存效果最理想。通过2 ℃ 3 种相对湿度（50%、70%、90%）条件下品质的测定发现，90%的相对湿度环境更有利于肉桂保鲜液的抑菌保鲜效果。除烂果率低外，在贮藏末期红提葡萄的可滴定酸、葡萄糖、水分含量及硬度都保持在较高水平，分别为1.31%、10.78%、80.68%、1 003 g。同时，红提葡萄的质量损失率和呼吸强度也得到了有效抑制。结论：肉桂精油保鲜液的抑菌保鲜作用在低温、高湿条件下发挥更充分，较高体积分数的保鲜液保鲜效果较好，可以延缓红提葡萄贮藏品质的下降，延长贮藏时间。

关键词: 红提葡萄, 肉桂精油保鲜液, 烂果率, 风味品质, 质构品质

Abstract:

Purpose: To investigate the preservative effect of cinnamon essential oil on Redglobe. Methods: Redglobe was
pretreated with cinnamon essential oil at different concentrations and then stored at different temperatures and humidity.
Based on changes in decay incidence, the optimal storage conditions and essential oil concentration were determined. The
changing patterns of flavor quality (glucose and titratable acid), texture quality (moisture content and hardness) and shelflife
quality (decay incidence, weight loss rate and respiration rate) during storage were analyzed. Results: After pretreatment
with cinnamon essential oil at 0.1%, 0.5% or 1.0% and subsequent storage at 2 ℃, the incidence of decay was lower than
at 10 ℃. The samples treated with 1.0% cinnamon essential oil showed the lowest decay incidence. A relative humidity
of 90% was more beneficial to the preservative efficacy of cinnamon essential oil on Redglobe stored at 2 ℃ than lower
relative humidities, 50% and 70%. Besides the low decay incidence, the contents of titratable acid, glucose and moisture,
and hardness were maintained at higher levels of 1.31%, 10.78%, 80.68%, and 1 003 g at the end of the storage period,
respectively. Meanwhile, the weight loss rate and respiration rate were inhibited effectively. Conclusions: Cinnamon
essential oil has better preservative effect on Redglobe at low temperature and high humidity particularly when used at high
concentrations, maintaining the storage quality and prolonging the storage life.

Key words: Redglobe, cinnamon essential oil, decay incidence, flavor quality, texture quality

中图分类号:

TS255.3

吕明珠，于爽，朱恩俊. 肉桂精油对红提葡萄保鲜效果的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201606049.

Lü Mingzhu, YU Shuang, ZHU Enjun. Efficacy of Cinnamon Essential Oil for Preservation of Redglobe Table Grapes[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201606049.

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肉桂精油对红提葡萄保鲜效果的影响

Efficacy of Cinnamon Essential Oil for Preservation of Redglobe Table Grapes

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