Colletotrichum lagenarium was used for the analysis of antibacterial activity of 13 plant essential oils by mycelial growth method with the cucumber treated by plant essential oils and chitosan(10 g/L chitosan +0.05% cinnamon essential oil, 10 g/L chitosan +0.05% clove essential oil, 10 g/L chitosan +0.05% oregano essential oil). The effects of different treatments on the storage of cucumber were explored by measuring the quality indexes. The results showed that when the concentrations of 13 essential oils such as cinnamon, clove and oregano were 0.006 3%-0.4%, they had inhibitory effects on Colletotrichum lagenarium. In which, cinnamon, oregano and clove showed the strongest inhibitory effect on Colletotrichum lagenarium, and their minimum inhibitory concentration was 0.012 5%, 0.012 5% and 0.05%, respectively. When their concentration reached 0.05%, all the three essential oils could completely inhibit Colletotrichum lagenarium. Treatment of cucumber with essential oil combined with chitosan had an effect on weightlessness rate, hardness, soluble solids, vitamin C and chlorophyll content of cucumber, and 10 g/L chitosan+0.05% clove essential oil showed the best effect. Thus, this concentration can effectively prolong the storage period of cucumber, and slow down the decline of the quality of cucumber.
PAN Xiaojun
,
GAO Yang
,
WENG Tian
. Study on the effects of plant essential oils on cucumber storage[J]. Food and Fermentation Industries, 2020
, 46(20)
: 187
-192
.
DOI: 10.13995/j.cnki.11-1802/ts.024498
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