丁香精油微胶囊对桃果实保鲜效果的研究

用丁香精油微胶囊结合瓦楞纸箱和PE膜包装桃,测试桃贮藏期的好果率、感官评价、腐烂率、失重率、硬度、可溶性固形物、维生素C含量、蛋白质含量、可滴定酸含量等理化指标,评价桃的保鲜效果。结果表明,在瓦楞纸箱中使用6.5g丁香精油微胶囊并结合PE膜对桃的保鲜效果最佳,在第13天好果率依然达到80%,可以延长其保鲜时间5~6天。

The Research on the Preservation Effect of Peach Fruit by Clove Essential Oil Microcapsule

Packing peach with corrugated boxes combined with clove essential oil microcapsule and PE film,Test the good fruit rate,sensory evaluation,the decay rate,weight loss rate,hardness,the soluble solid content,vitamin C content,protein content,titratable acid content and other physical and chemical indicators of peaches during storage,evaluation the preservation effect of peach.The results showed that,The best fresh-keeping effect on peach is by use 6.5g clove essential oil microcapsule in corrugated box combined with PE film,on the thirteenth day,good fruit rate still reached 80%,the preservation period may be extended for 5 ~6 days.