摘要
本文通过单因素试验,研究雾化后植物精油的种类、浓度对荔枝保鲜效果的影响。结果表明:肉桂精油(5、10、15μL/L)和百里香酚精油(5、10、15μL/L)对采后荔枝有一定的防腐作用(P<0.05);15μL/L精油能使荔枝采后贮藏保持较高的果实品质;随着浓度增大,褐变颜色指数呈上升趋势,对果皮表面品质具有影响(P<0.05);2种精油对果实pH值无显著影响(P>0.05)。综上所述,植物精油微孔压电超声雾化能抑制荔枝的腐败、褐变,有助于提高荔枝的商业价值。
In this paper,through a single factor experiment,the effect of the type and concentration of plant essential oil after atomization on the preservation of litchi was studied.The results showed that cinnamon essential oil(5μL/L,10μL/L,15μL/L)and thymol essential oil(5μL/L,10μL/L,15μL/L)had certain antiseptic effect on postharvest litchi(P<0.05).15μL/L of plant essential oil could maintain high fruit quality after harvest.With the increase of the concentration,the browning color index showed an increasing trend,which had a certain effect on the surface quality of the pericarp(P<0.05).The two essential oils had no significant effect on the pH value of the fruit(P>0.05).In conclusion,microporous piezoelectric ultrasonic atomization of plant essential oil could inhibit litchi spoilage and browning,which was helpful to improve the commercial value of litchi.
作者
林铭杰
张建桃
宋庆奎
高荣
杨彬彬
林展鹏
LIN Mingjie;ZHANG Jiantao;SONG Qingkui;GAO Rong;YANG Binbin;LIN Zhanpeng(College of Mathematics and Informatics,South China Agricultural University,Guangzhou Guangdong 510642;National Center for International Collaboration Research on Precision Agricultural Aviation Pesticides Spraying Technology,Guangzhou Guangdong 510642)
出处
《现代农业科技》
2021年第6期202-205,215,共5页
Modern Agricultural Science and Technology
基金
广东省普通高校特色创新类项目(2018KTSCX019)
省级大学生创新创业训练计划项目(201910564136)。
关键词
荔枝
植物精油
保鲜效果
微孔压电超声雾化
litchi
plant essential oil
preservation effect
microporous piezoelectric ultrasonic atomization
