摘要
研究了34种植物精油在不同浓度条件下(10μL/L、15μL/L、20μL/L和25μL/L)对采后杏果实防腐保鲜的影响。试验结果表明,精油浓度为10μL/L时,防腐作用不明显;精油浓度为20～25μL/L时,出现药害,其中香根油表现最为突出,药害比率为13.0%。适宜杏果实保鲜的精油处理浓度应小于20μL/L。桂叶油、大蒜精油、肉桂油、丁蕾油和丁香叶油等5种精油在使用浓度为20μL/L时,对采后杏果实腐烂均有明显的抑制作用,好果率比对照提高60%。
The antifungal and preservative activities of 34 kinds of essential oils were investigated with four concentrations of 10 μL/L, 15 μL/L, 20 μL/L and 25 μL/L on apricot fruit under laboratory conditions. After 10 days, the index of rotted fruits, the rate of sound fruits and the rate of injured fruits of apricot treated are examined. The results indicated that the concentration of 10 μL/L couldn＇t demonstrate the antifungal and preservative activities, in the concentration of 20-25 μL/L, apricot fruit have injured by essential oils, Inula helenium Linn, the highest of 34 kinds of essential oils, the rate of phytotoxicity is 13.0%. So the concentration of essential oils for apricot fruit is less than 20 μL/L.With the concentration of 20 μL/L, 5 kinds of essential oils have strong inhibition against postharvest rotted of apricot, including Osmanthus fragrans Lour, AUium Sati rum （L.）, Cinamomum cassia Presl, Syzygium aronaticum （L.）Merr.et Perry from bud and Syzygium aronaticum （L.）Merr.et Perry from leaves, and the rate of sound apricot fruit increased 60% than ck.
出处
《保鲜与加工》
CAS
2007年第6期26-29,共4页
Storage and Process
基金
国家"十五"攻关项目(2002BA516A04)
关键词
精油
杏
采后
防腐剂
essential oils
apricot
post-harvest
preservatives
