生产与科研应用

茴香精油对4 ℃下鲜切苋菜贮藏品质的影响

  • 金思渊 ,
  • 谢晶
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(上海冷链装备性能与节能评价专业技术服务平台,上海,201306)
    3(食品科学与工程国家级实验教学示范中心(上海海洋大学),上海,201306)
硕士研究生(谢晶教授为通讯作者,E-mail:jxie@shou.edu.cn)

收稿日期: 2021-01-26

  修回日期: 2021-03-04

  网络出版日期: 2021-12-16

基金资助

上海市科委“科技创新行动计划”国内科技合作领域项目(19395800100);上海市科委公共服务平台建设项目(17DZ2293400);上海市绿叶菜产业体系建设项目

Effect of fennel essential oil on storage quality of fresh-cut amaranth at 4 ℃

  • JIN Siyuan ,
  • XIE Jing
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306, China)
    3(National Experimental Teaching Demonstration Center for Food Science and Engineering(Shanghai Ocean University), Shanghai 201306, China)

Received date: 2021-01-26

  Revised date: 2021-03-04

  Online published: 2021-12-16

摘要

该文研究不同植物精油(牛至精油、茴香精油、肉桂精油)对鲜切苋菜保鲜效果的影响。依据预实验货架期结果,经过不同添加量(0.1、0.2、0.3、0.4、0.5、0.6 μL/mL)的牛至精油、茴香精油和肉桂精油处理(共54组)筛选得到茴香精油添加量为0.3和0.4 μL/mL货架期效果最佳。在初步筛选实验的基础上,以茴香精油添加量为0.3、0.35、0.4 μL/mL为实验组。然后通过总菌实验结合理化指标、抗氧化酶活性指标,研究不同添加量茴香精油对鲜切苋菜品质的影响。结果表明,0.35 μL/mL茴香精油对鲜切苋菜采后保鲜作用最好,有利于苋菜采后叶绿素含量、维生素C含量的保持,降低了质量损失率,提升了抗氧化能力,对鲜切苋菜抑菌效果最佳,可延长货架期3~4 d。

本文引用格式

金思渊 , 谢晶 . 茴香精油对4 ℃下鲜切苋菜贮藏品质的影响[J]. 食品与发酵工业, 2021 , 47(22) : 191 -198 . DOI: 10.13995/j.cnki.11-1802/ts.026809

Abstract

The effect of plant essential oil on fresh-cut amaranth was explored in this study. The best shelf-life of fresh-cut amaranth were obtained among the 54 treatment groups which with the treatment of the concentration of 0.3 and 0.4 μL/mL plant essential oils (oregano essential oil, fennel essential oil and cinnamon essential oil). Then, based on the preliminary screening experiment, fennel essential oil with concentrations of 0.3, 0.35 and 0.4 μL/mL was selected as the experimental group. The effects of different concentrations of fennel essential oil on the quality of freshly cut amaranth were evaluated by using total plate count combined with physical and chemical indexes including antioxidant enzyme activity. It could be found that 0.35 μL/mL fennel essential oil had the best postharvest preservation effect on fresh-cut amaranth, which kept the chlorophyll content, vitamin C content, and antioxidant capacity, delayed the quality loss rate of fresh-cut amaranth and had the best antibacterial effect on fresh-cut amaranth and prolonged shelf life for 3-4 days.

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