Study on the Effects of Compound Preservative Combined with Tea Tree Essential Oil Preservation Paper on the Storage and Preservation of Post-harvest Litchi chinensis Sonn.

Abstract:

To study the effects of compound preservative (CPP), tea tree essential oil paper (CTP) on the preservation effect of Litchi chinensis Sonn.. In this experiment, the untreated control group (CK), the composite preservative (CPP), tea tree essential oil paper (TTP) and composite preservative combined with tea tree essential oil preservation paper (CTP) were used to treat lychee, and the lychee was stored at 4 ℃ for 21 d. The appearance quality such as the decay rate, the nutritional quality such as the florid chromosome glycosides, the metabolism of the reactive oxygen species such as the superoxide dismutase (Superoxide dismutase, SOD), as well as the enzymes such as polyphenoloxidase ((Polyphenol oxidase, PPO) were detected. Promotion-related enzymes were assayed. The decay rate of CPP and TTP treatments differed significantly from that of CK, but CTP most significantly inhibited the decay rate of lychee; the anthocyanin content of CPP, TTP and CTP were significantly increased by 34.67%, 68% and 90.67% relat