丁香精油微胶囊对桃果实保鲜效果的研究

摘要

用丁香精油微胶囊结合瓦楞纸箱和 PE 膜包装桃，测试桃贮藏期的好果率、感官评价、腐烂率、失重率、硬度、可溶性固形物、维生素 C 含量、蛋白质含量、可滴定酸含量等理化指标，评价桃的保鲜效果。结果表明，在瓦楞纸箱中使用6．5g 丁香精油微胶囊并结合 PE 膜对桃的保鲜效果最佳，在第13天好果率依然达到80％，可以延长其保鲜时间5～6天。%Packing peach with corrugated boxes combined with clove essential oil microcapsule and PE film,Test the good fruit rate,sensory evaluation,the decay rate,weight loss rate,hardness,the soluble solid content,vitamin C content,protein content,titratable acid content and other physical and chemical indicators of peaches during storage,evaluation the preservation effect of peach.The results showed that,The best fresh-keeping effect on peach is by use 6.5g clove essential oil microcapsule in corrugated box combined with PE film,on the thirteenth day,good fruit rate still reached 80%,the preservation period may be extended for 5 ~6 days.