柠檬烯乳化液对杨梅保鲜效果的研究

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中图分类号：S667.6 文献标志码：A 文章编号：1008-1038（2025）09-0001-05

DOI：10.19590/j.cnki.1008-1038.2025.09.001

Study on the Preservation Effect of Limonene Emulsion on Bayberries

LI Weiguo1²，LIU Damiao²， CAI Yinqinggele3* （1.Schoolof Life Science，Tianjin University，Tianjin 3Oo072，China;2. Zhejiang Instituteof Tianjin University， Shaoxing 312300， China; 3. School of Chemical Engineering and Technology， Tianjin University， Tianjin 300072， China）

Abstract：Bayberies ripen during the early summer rainy season，and lack a protective peel，making them highly perishable.Inthis paper，Erdu bayberry was takenas the experimental object to study the preservation effct 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 C . On the 15th day of storage，compared with the control group，the decay rate in the 8OO 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

Inconclusion，limonene treatmentcaneffctivelyinhibit thepostharvestrespirationof bayberies，slow down the loss of nutrients in bayberries，and can be promoted and applied as a natural biological preservative.

Keywords：Bayberry;limonene;decayinhibition;fresh-keepingeffect

杨梅（Myricarubra）属于典型的亚热带水果，原产于浙江余姚，鲜果酸甜可口，营养丰富，也可制作杨梅酒、杨梅干等，经济效益高。（剩余6716字）