Preservation Effect of Cinnamon Essential Oil on Zijin Sweet Orange
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Abstract:
Zijin sweet orange were treated by cinnamon essential oil with concentration of 15 μL/L, 20 μL/L and 25 μL/L at room temperature and the changes of physiology, biochemistry, as well as nutrient content were investigated. The results showed that the treatment with 15 μL/L cinnamon essential oil could restrain respiration intensity, lower water loss and rotten fruit, and inhibit the decline of titratable acidity, total soluble sugar and Vc content. In addition, it can emarkably reduce MDA accumulate, keep integrity of membrane well and slow down the senescence of fruits. Results showed that Zijin sweet orange treated by 15 μL/L cinnamon essential oil had the best storage quality, and remained the local flavor and the original colour during a 54 day storage.
