以‘香蜜’杨桃为试材，使用山苍子精油（熏蒸浓度为400 μL/L）、1-甲基环丙烯（1-MCP，熏蒸浓度为0.6 μL/L）及两者结合分别处理杨桃果实，通过测定呼吸强度、细胞膜相对渗透率、贮藏品质相关指标，并辅以感官评价比较不同处理对杨桃的保鲜效果。与对照相比，三种处理均能推迟呼吸峰值的出现，并将峰值分别降低21.60%、33.52%和43.92%，降低了细胞膜相对渗透率、失重率和腐烂指数，保持了较高硬度、可溶性固形物、可滴定酸和维生素C含量；其中，结合处理的效果最好，可将杨桃保鲜期延长约8 d。在贮藏20 d时，结合处理的感官分值为74.27分，单一处理的感官分值均低于临界值70.00分。由此表明，精油的抑菌作用和1-MCP的抑制乙烯作用可以产生协同效应，更有效地提高杨桃的保鲜效果，这为易腐果实的保鲜提供了可行思路。

‘Xiangmi’ Averrhoa carambola (Averrhoa carambola Linn. cv. Xiangmi) fruit was used as experimental material, and treated with Litsea cubeba oil (fumigation concentration 400 μL/L), 1-methylcyclopropene (1-MCP, fumigation concentration 0.6 μL/L) and Their mixture, respectively. In order to distinguish the preservation effect on Averrhoa carambola with different treatments, respiratory intensity, relative permeability of cell membrane and storage quality were detected. The sensory evaluation was also carried out. The results showed that emergence of respiratory peak was delayed by three treatments compared with the control, with peak reduction of 21.60%, 33.52% and 43.92%, respectively. After treatment, the cell membrane relative permeability, weight loss rate and decay index were reduced, and the hardness, soluble solids, titratable acid and the content of vitamin C were maintained in higher level. Among them, Litsea cubeba essential oil combined with 1-MCP treatment had the best effect, which could prolong the shelf life for about 8 days. At the 20th day of storage, their sensory score was 74.27 points, while the other two separated treatments lower than critical value 70.00 points. These results showed that, synergistic effect generated by antibacterial effect of essential oil and ethylene inhibition effect of 1-MCP could improve preservation efficiency of carambola. Results of this work might provide a feasible way for the preservation of perishable fruits.

福建省中青年教师教育科研项目（JAT170883）；饮食文化传承研究中心开放基金资助项目（C2019013）