黄皮精油熏蒸果蒂对番木瓜常温保鲜效果的影响

为探究黄皮精油熏蒸果蒂对番木瓜常温25℃条件下保鲜效果的影响,以水蒸气蒸馏的黄皮叶精油为材料,在常温下对"日升"品种的番木瓜果实果蒂部位进行熏蒸处理,并定期测定常温贮藏期间番木瓜果实的外观和营养品质及生理指标。结果表明,黄皮精油能抑制果实在常温贮藏条件下腐烂指数的上升,减缓果实水分的散失,维持果实硬度、可溶性固形物(total soluble solids,TSS)、维生素C(vitamin C,VC)含量,抑制丙二醛(malondiadehyde,MDA)的积累,提高超氧化物歧化酶(superoxide dismutase,SOD)活性,但对相对电导率无显著影响,其中以2μL的精油处理保鲜效果最好,因3μL和4μL精油用量过大对果实产生了不同程度的药害。因此,黄皮精油熏蒸果蒂在常温条件下有防腐保鲜作用,该结果为黄皮精油用于开发安全无毒的生物保鲜剂提供理论依据。

Fresh-keeping Effect of Pedicel Fumigated by Wampee Oil on Papaya under Room Temperature

To explore the fresh-keeping effect of pedicel fumigated by wampee oil on papaya under room temperature, this paper took the essential oil extracted from wampee leaves and distilled by vapour as material to fumigate the pedicel of papaya fruits (Risheng variety) (Carica papaya L.), and regularly determined the phisycal signs of appearance, and nutrition quality during storage under room temperature. Results showed that the essential oil extracted from wampee leaves could restrain the rising of fruit rot index under room temperature, slow down the losing of fruit moisture content, maintain the fruit firmness, total soluble solids (TSS), vitamin C(VC), and restrain the accumulation of malondiadehyde, and improve the superoxide dismutase (SOD) activity. But there was no obvious effect on relative electrolytic leakage. Among different treatments, 2 μL essential oil treatment had the best fresh-keeping effect. Varying degrees of phytotoxicities were generated on fruit, when the concentration of essential oil reached 3 μL and 4 μL. Therefore, papaya pedicel fumigated by wampee oil could effectively keep the fruit fresh under room temperature. This result has provided theoretical basis for using wampee oil as a safe, non-toxic, biological fresh-keeping agent.