文献类型：期刊文献

中文题名：茶树油复合多种天然产物对樱桃的保鲜作用研究

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

作者：韩永萍[1];李可意[1];孙波[1];司旭[1]

第一作者：韩永萍

机构：[1]北京联合大学生物工程学院生物质废弃物资源化利用北京市重点实验室

第一机构：北京联合大学生物化学工程学院生物医药系

年份：2018

卷号：39

期号：7

起止页码：40-43

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD;;北大核心:【北大核心2017】；CSCD:【CSCD_E2017_2018】；

基金：北京市科技计划(Z12110000131200);校级科技成果转化项目(52213591113/001)

语种：中文

中文关键词：樱桃;保鲜;茶树油;复方

外文关键词：cherry ; fresh- keeping ; tea tree oil ; composite

摘要：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。
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.