为了延长树莓的贮藏时间和维持果实品质，采用丁香酚、香芹酚和芳樟醇3种植物精油附载硅藻土缓释对树莓进行保鲜处理，在4 ℃条件下贮藏27 d，每3 d测定缓释保鲜剂对树莓腐烂率、质量损失率和营养成分以及抗氧化酶等的影响。结果表明：与空白组相比，3种植物精油缓释保鲜处理处理均有效降低树莓的腐烂率、质量损失率，减缓树莓的可溶性固形物含量、可滴定酸含量、还原糖含量、Vc含量的降低，维持树莓贮藏期间超氧化物歧化酶（SOD）和过氧化物酶（POD）的活性，延缓了贮藏期间树莓的衰老进程及膜脂过氧化程度；与空白组相比，香芹酚附载硅藻土缓释处理延长树莓保鲜期12 d；贮藏至27 d时，树莓的腐烂率和质量损失率分别仅为34.43%和 2.45%，此时树莓中可溶性固形物、可滴定酸含量、还原糖含量、Vc含量分别为3.28%、0.35%、0.78%和0.37 g/kg，SOD和POD活性分别为143.32 U/g和0.89 U/g。结果表明，香芹酚附载硅藻土缓释对树莓具有较好的保鲜效果。

In order to prolong the storage time of raspberries and maintain the fruit quality, each of three plant essential oils, eugenol, carvacrol or linalool carried by diatomaceous earth was applied to keep the raspberries fresh via sustained release over a 27 day storage at 4 ℃. The preservative effect of the sustained -release essential oil was evaluated based on the measurements taken every 3 days of fruit decay rate, mass loss and nutrient composition and antioxidant enzymes. Results showed that compared with the blank group, the sustained release of each essential oil reduced effectively the fruit decay rate, mass loss rate, soluble solids content, titratable acid content, reducing sugar content and Vc content, and maintained SOD and POD activities of raspberries during storage, thereby delaying the senescence and membrane lipid peroxidation of raspberries during storage; Compared with the blank group, the sustained release of carvacrol carried by diatomaceous earth extended the shelf life of raspberries by 12 days. After the 27 day storage, the decay rate and mass loss rate of raspberries were only 34.43% and 2.45%, respectively, with the soluble solids content, titratable acid content, reducing sugar content and Vc content in raspberries as 3.28%, 0.35%, 0.78% and 0.37 g/kg, and the SOD and POD activities as 143.32 U/g and 0.89 U/g. The results indicated that the sustained-release of carvacrol carried by diatomaceous earth exhibited a greater preservation effect on raspberries.

国家重点研发计划项目(2017YFD0400900；2017YFD0400904)；农业部公益性行业（农业）科研专项-浆果贮藏与产地加工技术集成与示范（201303073）