食品与发酵工业2017，Vol.43Issue(4)：135-140,6.DOI:10.13995/j.cnki.11-1802/ts.201704021
茶树精油电辅助加热熏蒸处理对草莓品质和相关酶类的影响
Effect of tea tree oil electric auxiliary heating fumigation on quality of strawberry fruit and its related enzymes
摘要
Abstract
In order to reduce the amount of essential oil and save the cost,effects of electric auxiliary heating tea tree oil fumigation on fruit quality of strawberry fruit and related metabolic enzymes during its storage were investigated.The results showed that the 0.01％o tea tree essential oil fumigation treatment could inhibit the decrease of total soluble solid (TSS) content and hardness,and maintain the brightness and red color of the surface of the fruit.The treatment also reduced hydrogen peroxide (H2O2) content,increased the activity of catalase (CAT) and polyphenol oxidase (PPO),and reduced the activity of ascorbate peroxidase (APX) and phenylalanine ammonia lyase (PAL).It had almost no effect on the superoxide dismutase (SOD) and β-1,3-glucanase.Thus,the improvement of electric auxiliary heating tea tree oil fumigation treatment could not only greatly save the amount of essential oil,but also maintain the quality of strawberry and delay fruit senescence.关键词
茶树精油/熏蒸/草莓/品质Key words
tea tree essential oil/fumigation/strawberry/quality引用本文复制引用
魏彦珍,邵兴锋,韦莹莹,许凤,王鸿飞..茶树精油电辅助加热熏蒸处理对草莓品质和相关酶类的影响[J].食品与发酵工业,2017,43(4):135-140,6.基金项目
国家自然科学基金(31371860) （31371860）
浙江省公益技术应用研究(2017C32010) （2017C32010）
宁波市农业和社会发展攻关项目(2014C50084) （2014C50084）
