枫香叶精油对枇杷低温贮藏的防腐保鲜效果

doi:10.7506/spkx1002-6630-201402052

食品科学 ›› 2014, Vol. 35 ›› Issue (2): 266-270.doi: 10.7506/spkx1002-6630-201402052

枫香叶精油对枇杷低温贮藏的防腐保鲜效果

尚艳双，刘玉民*，刘亚敏，徐娜婷，阎聪

西南大学资源环境学院，三峡库区生态环境教育部重点实验室，重庆 400715

收稿日期:2013-05-17 修回日期:2013-12-21 出版日期:2014-01-25 发布日期:2014-02-19
通讯作者: 刘玉民 E-mail:shangyanshuang08@163.com
基金资助:
国家自然科学基金面上项目（31170546）

Effects of Volatile Oil from Liquidambar formosana Leaves on the Quality of Loquat Fruits during Cold Storage

SHANG Yan-shuang, LIU Yu-min*, LIU Ya-min, XU Na-ting, YAN Cong

Key Laboratory of the Three Gorges Reservoir Region’s Eco-environments, Ministry of Education,
College of Resources and Environment, Southwest University, Chongqing 400715, China

Received:2013-05-17 Revised:2013-12-21 Online:2014-01-25 Published:2014-02-19
Contact: LIU Yu-min E-mail:shangyanshuang08@163.com

摘要/Abstract

摘要：

为延长枇杷采后贮藏时间和维持果实品质，开发安全环保的生物源保鲜剂，用不同体积分数（1、 6 μL/100 mL和10 μL/100 mL）枫香叶精油对枇杷果实进行浸泡处理后，在5 ℃条件下贮藏30 d，每5 d测定腐烂指数、质量损失率、硬度、可溶性固形物、木质素、丙二醛、过氧化物酶（POD）、苯丙氨酸解氨酶（PAL）等果实的品质和生理指标。结果表明，枫香叶精油可以显著延缓果实硬度上升和木质素的积累，减少果实腐烂、质量损失和丙二醛含量，减缓可溶性固形物的降低，抑制POD和PAL的活性，在果品保鲜的应用领域有较好的前景，其中以 6 μL/100 mL精油处理的效果更好。

关键词: 枇杷, 枫香叶, 精油, 保鲜, 品质, 生理特性

Abstract:

The objectives of this study were to improve storage characteristics and shelf life of post-harvest loquat fruits
and to develop a safe and environmentally protective antiseptic agent. After pre-impregnation with different concentrations
(1, 6 and 10 μL/100 mL) of the volatile oil of Liquidambar formosana leaves, loquat fruits were stored at 5 ℃ for 30 d.
Over the storage period, decay index, weight loss, hardness, the contents of total soluble solid content (TSS), lignin and
malondialdehyde (MDA) and the activities of phenylalanine ammonia-lyase (PAL) and peroxidase (POD) were measured
at 5-day intervals. Result showed that the volatile oil significantly decreased fruit hardness and lignin content, reduced the
incidence of decay, weight loss and MDA content, delayed the decrease in TSS, and inhibited the activities of POD and
PAL. These results indicate that the essential oil of Liquidambar formosana leaves may have promising applications in
postharvest preservation of loquat fruits showing better preservative effects at 6 μL/100 mL.

Key words: loquat, Liquidambar formosana leaves, volatile oil, preservation, quality, physiological property

中图分类号:

尚艳双，刘玉民*，刘亚敏，徐娜婷，阎聪. 枫香叶精油对枇杷低温贮藏的防腐保鲜效果[J]. 食品科学, 2014, 35(2): 266-270.

SHANG Yan-shuang, LIU Yu-min*, LIU Ya-min, XU Na-ting, YAN Cong. Effects of Volatile Oil from Liquidambar formosana Leaves on the Quality of Loquat Fruits during Cold Storage[J]. FOOD SCIENCE, 2014, 35(2): 266-270.

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枫香叶精油对枇杷低温贮藏的防腐保鲜效果

Effects of Volatile Oil from Liquidambar formosana Leaves on the Quality of Loquat Fruits during Cold Storage

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