两种植物精油对采后水果的保鲜作用研究
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摘要
本文研究了植物精油对采后水果病害、生理和品质变化的影响。首先研究了36种植物精油对采后番茄、油桃、枇杷和杏的防腐保鲜效果,筛选出9种效果较好的精油,并对其抗氧化能力进行了比较;在此基础上对综合效果较好的丁香叶油、丁蕾油、桂叶油和肉桂油的化学成分进行GC/MS分析,系统研究了丁香油和肉桂油及其主要成分丁香酚和肉桂醛对采后水果主要致病菌的抑菌效果及对采后苹果、猕猴桃的保鲜作用。主要结论如下:
1.在室温高湿条件下,供试的36种精油均可不同程度的抑制采后番茄、枇杷、油桃和杏的腐烂,且浓度越大,作用效果越好。以腐烂指数、好果率等综合评定后得出,大蒜油、丁香叶油、丁蕾油、肉桂油、桂叶油、丁香罗勒油、冷榨桔子油、姜油和香根油等9种精油具有较强的抑菌防腐作用。
2.不同品种的水果,对供试精油的敏感性不同。36种精油在供试浓度为20μL/L时,对枇杷和杏均表现出一定药害;而番茄和油桃在供试浓度为25μL/L时,才出现药害。
3.大蒜精油、肉桂油、桂叶油、丁香叶油、丁蕾油、丁香罗勒油、姜油、冷榨桔子油和香根油的抗氧化能力试验结果表明,大蒜精油、肉桂油、桂叶油、丁香叶油、丁蕾油和丁香罗勒油均具有较强的抗氧化作用,姜油和冷榨桔子油的抗氧化作用次之,香根油的抗氧化能力最弱。
4.大蒜精油、肉桂油、桂叶油、丁香叶油、丁蕾油和丁香罗勒油等6种精油均具有较好的保鲜效果,有利于维持采后水果的品质。在供试浓度为20μL/L时,均能保持供试果蔬的硬度以及SSC和TA含量的稳定,延缓采后番茄、枇杷、油桃和杏的衰老,其中,大蒜精油的保鲜效果最好,丁香罗勒油效果最差。
5.GC/MS分析表明,丁香叶油和丁蕾油的主要成分为丁香酚,肉桂油和桂叶油的主要成分为肉桂醛。
6.研究了丁香叶油、肉桂油、丁香酚和肉桂醛等对9种果蔬采后致病菌(Phytophthora, Rhizopus,Monilinia,Penicillium,Alternaria, Boirytis, Colletotrichum gloeosporioides, Colletotrichum acutatum, Penicillium and Pestalotipsis eriobotryfolia)的离体和活体抑菌作用。结果表明,在最低抑菌浓度下,丁香叶油、肉桂油、丁香酚和肉桂醛等均能显著抑制供试真菌孢子的萌发,但不能完全抑制致病菌在苹果和枇杷上的生长,加入CaCl2后可显著提高其抑菌作用。表明植物精油及其活性成分在实践应用时,可通过与其它保鲜措施结合,才能达到理想效果。
7.在室温高湿条件下,丁香叶油、肉桂油、丁香酚和肉桂醛等均能显著抑制采后苹果和猕猴桃的腐烂、褐变以及硬度、SSC、TA和VC含量的下降,保持采后苹果和猕猴桃
Postharvest looses of fruits and vegetables caused by plant fungal pathogens or physiological senescence are considerable. Chemical coating reagents provide a primary means for controlling postharvest fungal decay and physiological senescence of fruits and vegetables. Continuous usage of chemical coating reagents is facing two major problems: The increasing public concern about contamination of fungicidal residues in perishable products, and the proliferation of resistance to fungicides of pathogen population. Recently, the exploitation of natural products showed a potential and expectative way to replace chemical coating reagents. The aims of this disquisition were to research and develop effective coating reagents made from essential oil of plant resources. In this paper, the effectiveness of antifungal and fresh-keeping of essential oils on postharvest fruits were conducted at room temperature, and the relative humidity was more than 85%. The primary conclusions were as follows:
1. The 36 kinds of tested essential oils had the effects of inhibiting fungal decay and prolong the postharvest storage life of tomato, apricot, nectarine and loquat fruits . The concentrations of essential oils were higher, the effects were better. The effects of essential oils from different plant resources were significant difference. According to the index of decay fruits and the rate of sound fruits, 9 kinds of these essential oils had higher antifungal and fresh-keeping activity than others. They were garlic essential oil, clove leaves essential oil, clove buds essential oil,cinnamon leaves essential oil , cinnamon park essential oil, ocimi gratimissimi essential oil, orange essential oil ,ginger essential oils and vetiver essential oil .
2. The different fruits had different susceptibility to the essential oils. The susceptibility of apricot and loquat to the essential oils was more sensitive than that of tomato and nectarine. The concentration of essential oils injured the apricot and loquat fruits was 20μL/L, the same phenomena occurred on tomato and nectarine was 25μL/L.
3. The antioxidant effects of 9 kinds of selected essential oils were investigated by the method of 1,1-diphenyl-2-picryl hydrazyl free radical (DPPH?). The results showed that the
1.在室温高湿条件下,供试的36种精油均可不同程度的抑制采后番茄、枇杷、油桃和杏的腐烂,且浓度越大,作用效果越好。以腐烂指数、好果率等综合评定后得出,大蒜油、丁香叶油、丁蕾油、肉桂油、桂叶油、丁香罗勒油、冷榨桔子油、姜油和香根油等9种精油具有较强的抑菌防腐作用。
2.不同品种的水果,对供试精油的敏感性不同。36种精油在供试浓度为20μL/L时,对枇杷和杏均表现出一定药害;而番茄和油桃在供试浓度为25μL/L时,才出现药害。
3.大蒜精油、肉桂油、桂叶油、丁香叶油、丁蕾油、丁香罗勒油、姜油、冷榨桔子油和香根油的抗氧化能力试验结果表明,大蒜精油、肉桂油、桂叶油、丁香叶油、丁蕾油和丁香罗勒油均具有较强的抗氧化作用,姜油和冷榨桔子油的抗氧化作用次之,香根油的抗氧化能力最弱。
4.大蒜精油、肉桂油、桂叶油、丁香叶油、丁蕾油和丁香罗勒油等6种精油均具有较好的保鲜效果,有利于维持采后水果的品质。在供试浓度为20μL/L时,均能保持供试果蔬的硬度以及SSC和TA含量的稳定,延缓采后番茄、枇杷、油桃和杏的衰老,其中,大蒜精油的保鲜效果最好,丁香罗勒油效果最差。
5.GC/MS分析表明,丁香叶油和丁蕾油的主要成分为丁香酚,肉桂油和桂叶油的主要成分为肉桂醛。
6.研究了丁香叶油、肉桂油、丁香酚和肉桂醛等对9种果蔬采后致病菌(Phytophthora, Rhizopus,Monilinia,Penicillium,Alternaria, Boirytis, Colletotrichum gloeosporioides, Colletotrichum acutatum, Penicillium and Pestalotipsis eriobotryfolia)的离体和活体抑菌作用。结果表明,在最低抑菌浓度下,丁香叶油、肉桂油、丁香酚和肉桂醛等均能显著抑制供试真菌孢子的萌发,但不能完全抑制致病菌在苹果和枇杷上的生长,加入CaCl2后可显著提高其抑菌作用。表明植物精油及其活性成分在实践应用时,可通过与其它保鲜措施结合,才能达到理想效果。
7.在室温高湿条件下,丁香叶油、肉桂油、丁香酚和肉桂醛等均能显著抑制采后苹果和猕猴桃的腐烂、褐变以及硬度、SSC、TA和VC含量的下降,保持采后苹果和猕猴桃
Postharvest looses of fruits and vegetables caused by plant fungal pathogens or physiological senescence are considerable. Chemical coating reagents provide a primary means for controlling postharvest fungal decay and physiological senescence of fruits and vegetables. Continuous usage of chemical coating reagents is facing two major problems: The increasing public concern about contamination of fungicidal residues in perishable products, and the proliferation of resistance to fungicides of pathogen population. Recently, the exploitation of natural products showed a potential and expectative way to replace chemical coating reagents. The aims of this disquisition were to research and develop effective coating reagents made from essential oil of plant resources. In this paper, the effectiveness of antifungal and fresh-keeping of essential oils on postharvest fruits were conducted at room temperature, and the relative humidity was more than 85%. The primary conclusions were as follows:
1. The 36 kinds of tested essential oils had the effects of inhibiting fungal decay and prolong the postharvest storage life of tomato, apricot, nectarine and loquat fruits . The concentrations of essential oils were higher, the effects were better. The effects of essential oils from different plant resources were significant difference. According to the index of decay fruits and the rate of sound fruits, 9 kinds of these essential oils had higher antifungal and fresh-keeping activity than others. They were garlic essential oil, clove leaves essential oil, clove buds essential oil,cinnamon leaves essential oil , cinnamon park essential oil, ocimi gratimissimi essential oil, orange essential oil ,ginger essential oils and vetiver essential oil .
2. The different fruits had different susceptibility to the essential oils. The susceptibility of apricot and loquat to the essential oils was more sensitive than that of tomato and nectarine. The concentration of essential oils injured the apricot and loquat fruits was 20μL/L, the same phenomena occurred on tomato and nectarine was 25μL/L.
3. The antioxidant effects of 9 kinds of selected essential oils were investigated by the method of 1,1-diphenyl-2-picryl hydrazyl free radical (DPPH?). The results showed that the
引文
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