茶树油复合多种天然产物对樱桃的保鲜作用研究

以樱桃为保鲜研究对象,从抑制腐败微生物、调控呼吸及提高抗氧化能力的保鲜机理出发,采用茶树油、壳聚糖、石榴皮提取物和桑叶提取物进行复配,研制水果天然保鲜剂。结果表明:保鲜溶液的最优配比为壳聚糖、桑叶提取物和石榴皮提取物质量比为12:3:5、茶树油含量为1 mg/L。该保鲜剂不仅能降低樱桃水分损失和烂果率,还能维持果实体内较高的V_C和可滴酸含量,延长货架时间约5 d。以上研究表明,基于保鲜机理研制的茶树油复合天然保鲜剂,可有效保持樱桃营养价值和风味,具有替代樱桃常规保鲜的潜在价值。

Study on fresh-keeping to cherry with a compound containing tea tree oil and multiple natural products

The research was about the fresh-keeping to cherry with a compound of tea tree oil, chitosan, pomegranate and mulberry extract,based on inhibiting the spoilage microorganisms,controlling the fruit respiration and improving the antioxidant ability of cherry.An optimal free-keeping liquid was obtained with mass ratio of chitosan,mulberry and pomegranate extract 12:3:5,in which the tea tree oil was confined to 1 mg/L.It could not only reduce the weight loss and decay of cherry,but also maintain higher vitamin C and titratable acids content of cherry, extend its shelf-life about 5 d. Therefore, the compound containing tea tree oil and multiple natural products could effectively preserve the fruit nutritive value and special flavor,and had a promising application of replacing the conventional preservation methods to cherry.