Preservation Effects of Litsea cubeba Essential Oil Combined with 1-MCP Treatment on Averrhoa carambola Fruits
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
‘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.
