食品与发酵工业 >

2021 , Vol. 47 >Issue 24: 219 - 225

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026922

生产与科研应用

花椒精油对苹果梨采后青霉病的控制及感官和质地品质的影响

  • 王聪 ,
  • 沈浩 ,
  • 蒲国顺 ,
  • 任丽 ,
  • 李贞子 ,
  • 王军节
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  • 1(北方民族大学 生物科学与工程学院,宁夏 银川,750021)
    2(北方民族大学 植物性农产品贮藏与加工重点实验室,宁夏 银川,750021)
    3(西北民族大学 生命科学与工程学院,甘肃 兰州,730124)
硕士研究生(王军节副教授为通讯作者,E-mail:smkxwjj@163.com)

收稿日期: 2021-01-29

  修回日期: 2021-04-02

  网络出版日期: 2022-01-21

基金资助

西北民族大学中青年基金 (XBMU-2010-BD-121);北方民族大学引进人才项目(2014rc82)

收起

Control of Zanthoxylum bungeanum essential oil on postharvest blue mold of Pyrus bretchneideri cv. Pingguoli and its effect on sensory and texture quality

  • WANG Cong ,
  • SHEN Hao ,
  • PU Guoshun ,
  • REN Li ,
  • LI Zhenzi ,
  • WANG Junjie
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  • 1(College of Biological and Engineering, North Minzu University, Yinchuan 750021, China)
    2(Key Laboratory of Storage and Processing of Plant Agro-Products, North Minzu University, Yinchuan 750021, China)
    3(College of Life Science and Engineering, Northwest Minzu University, Lanzhou 730124, China)

Received date: 2021-01-29

  Revised date: 2021-04-02

  Online published: 2022-01-21

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摘要

为探讨花椒精油在苹果梨采后病害控制中的应用效果,首先比较分析精油对主要采后病原扩展青霉和链格孢菌的体外抑菌效果,随后通过单因素试验结合响应面设计筛选优化花椒精油控制采后青霉病的熏蒸浓度和时间,并测定分析精油对果实贮藏期间感官和质地品质的影响。结果表明,花椒精油对扩展青霉的体外抑制效果优于链格孢菌;含量为14.2 μL/L的花椒精油熏蒸5.6 h对损伤接种果实青霉病的控制效果最佳;感官评价结果表明,花椒精油对果实香气的影响体现在贮藏初期,但对果实味觉、质地和色泽未产生不良影响;质地多面性分析表明,精油处理可延缓果实硬度和脆度的下降,并抑制胶黏性和黏着性升高。由此表明,花椒精油熏蒸在控制苹果梨果实采后青霉病和保持果实质地品质方面具有潜在的应用价值。

关键词： 苹果梨; 花椒; 精油; 抑菌; 质地多面性分析

本文引用格式

王聪 , 沈浩 , 蒲国顺 , 任丽 , 李贞子 , 王军节 . 花椒精油对苹果梨采后青霉病的控制及感官和质地品质的影响[J]. 食品与发酵工业, 2021 , 47(24) : 219 -225 . DOI: 10.13995/j.cnki.11-1802/ts.026922

Abstract

To explore the application effects of Zanthoxylum bungeanum essential oil (ZBEO) on postharvest disease control in Pyrus bretchneideri cv. Pingguoli fruit, the inhibitory effect of the ZBEO on the main pathogens of Penicillium expansum and Alternaria alternata of postharvest decay in the fruit were investigated in this study. Subsequently, the fumigation concentration and time of ZBEO used to control blue mold in fruit after harvest was optimized through a single factor experiment combined with response surface design. In addition, the sensory and texture quality of pear fruits treated with essential oil during storage were analyzed. The results showed that the fumigation treatment of ZBEO had a better inhibition effect on P. expansum than A. alternata in vitro. Furthermore, the fumigation of ZBEO at a concentration of 14.2 μL/L for 5.6 h was the best optimization conditions for control disease development in the pear fruits inoculated with P. expansum. Meanwhile, the results of the sensory analysis showed that the influence of ZBEO on fruit aroma was reflected in the initial stage of storage, but it didn’t have an adverse effect on fruit taste, texture and color. Moreover, the texture profile analysis also showed that ZBEO could delay the decline of hardness and brittleness and inhibit the increasement of gumminess and adhesiveness. These results indicated that the fumigation of ZBEO has the potential application value on effectively controlling postharvest blue mold and maintaining texture quality in Pyrus bretchneideri cv. Pingguoli.

Key words： Pyrus bretchneideri cv.Pingguoli; Zanthoxylum bungeanum; essential oil; antifungal; texture profile analysis

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