Effect of Sustained Release of Plant Essential Oil Carried by Diatomaceous Earth on Preservation of Raspberry
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Abstract:
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.
