摘要
以广西百色桂七芒为材料,采用熏蒸法研究澳洲茶树精油(本文简称“茶树油”)对桂七的保鲜作用。分别对其进行0.2、0.5、1.0、1.5和2.0mL/L 2h的熏蒸处理,以未受熏蒸处理的为CK组,研究不同处理对桂七果实硬度(FF)、失重率(WR)、腐烂率(DR)、腐烂指数(DI)、可溶性固形物含量(SSC)、维生素C含量(VcC)和可滴定酸含量(TAC)的影响。对比不同处理的保鲜效果,结果表明,处理组的保鲜效果优于CK组,5个处理组中,2.0mL/L处理组的综合保鲜效果最好。
The fresh-keeping effect of Australian Tea Tree Essential Oil(tea tree oil)on Guiqi mango was studied by fumigation on Baise Guiqi Mango in Guangxi.Fumigation treatments of 0.2,0.5,1.0,1.5 and 2.0mL/L for 2h were carried out respectively.The effects of different treatments on fruit firmness(FF),weightlessness rate(WR),decay rate(DR),decay index(DI),soluble solids content(SSC),vitamin C content(VcC)and titratable acid content(TAC)were studied.The results showed that the fresh-keeping effect of treatment group was better than CK group.Among the five treatments,2.0mL/L treatment group had the best comprehensive effect.
作者
岑湘涛
沈伟
郭炳豪
郭莲凤
CEN Xiangtao;SHEN Wei;GUO Binghao;GUO Lianfeng(Baise University,Baise 533000;Guangxi Key Laboratory of Mango Biology,Baise University,Baise 533000)
出处
《中国食品添加剂》
CAS
北大核心
2022年第5期106-111,共6页
China Food Additives
基金
2021年度百色市本级财政科技计划项目(百科字20201825)
2018年广西中青年教师能力提升项目(2018KY0581)。
关键词
桂七
保鲜
茶树油
果实生理
Guiqi mango
fresh keeping
tea tree oil
fruit physiology
