中国果菜2025，Vol.45Issue(9)：1-5,5.DOI:10.19590/j.cnki.1008-1038.2025.09.001
柠檬烯乳化液对杨梅保鲜效果的研究
Study on the Preservation Effect of Limonene Emulsion on Bayberries
摘要
Abstract
Bayberries ripen during the early summer rainy season,and lack a protective peel,making them highly perishable.In this paper,Erdu bayberry was taken as the experimental object to study the preservation effect of limonene emulsion on bayberry.The results showed that limonene emulsion could inhibit respiration intensity,reduce the decay rate and minimize the loss of nutrients in bayberry when stored at 4 ℃.On the 15th day of storage,compared with the control group,the decay rate in the 800 times diluted limonene emulsion treatment group was 63.55％lower,the respiratory intensity was 26.65％lower,the soluble solid content was 20.72％higher,the vitamin C content was 2.36 times higher,and the total sugar content was 30.79％higher.In In conclusion,limonene treatment can effectively inhibit the postharvest respiration of bayberries,slow down the loss of nutrients in bayberries,and can be promoted and applied as a natural biological preservative.关键词
杨梅/柠檬烯/防腐/保鲜效果Key words
Bayberry/limonene/decay inhibition/fresh-keeping effect分类
农业科技引用本文复制引用
李伟国,刘大苗,财音青格乐..柠檬烯乳化液对杨梅保鲜效果的研究[J].中国果菜,2025,45(9):1-5,5.基金项目
浙江省青年基金(QN25C010001) （QN25C010001）
绍兴市科技强农专项项目(2024A12008) （2024A12008）
