肉桂精油及其复配物对砀山酥梨保鲜效果（简报）

苟亚峰; 冯俊涛; 张 兴; 江志利

肉桂精油及其复配物对砀山酥梨保鲜效果（简报）

Preservation effect of cinnamon essential oil and its mixture with chitosan and calcium chloride on Dangshan pear

摘要

摘要: 采用涂膜处理和低温冷藏（0～2℃）相结合的方法，测试了肉桂精油及其与壳聚糖和CaCl2复配对砀山酥梨的保鲜效果。结果表明，肉桂精油及其与壳聚糖和CaCl2复配对砀山酥梨采后贮藏具有明显的保鲜作用，其中以60 μL/L肉桂精油+1%壳聚糖+1%CaCl2配比的复合物保鲜效果最好，可显著延缓砀山酥梨采后口感和风味的变化，可使呼吸高峰较对照推迟10d出现，并能显著抑制丙二醛(MDA)含量的增加及相对电导率和多酚氧化酶(PPO)活性的上升；贮藏后第40 d，超氧化物歧化酶(SOD)、过氧化氢酶(CAT)活性分别较对照增加238.54%、146.06%，而过氧化物酶(POD)活性较对照降低了55.56%。

Abstract: Effects of cinnamon essential oil and its mixture with chitosan and calcium chloride on the storage of Dangshan pear were investigated at low temperature(0～2℃) combined with coating treatment.The results showed that cinnamon essential oil and its mixture with chitosan and calcium chloride had obvious preservation effects. The complex of 60 μL/L cinnamon essential oil mixed with 1%chitosan and 1% calcium chloride was the best, which could remarkbly inhibit the decline of taste and flavor, delay the appearance of fruit respiration peak for 10 days and restrain the increase of MDA content,relative electric conductivity and Polyphenoloxidase(PPO) activity. Compared with the control, at storage of 40 d, Superoxidae Dismutase(SOD) and Catalase(CAT) activity were increased by 238.54%, 146.06%, but Peroxidase(POD) activity is decreased by 55.56%

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