紫苏叶提取物对新鲜红番茄贮藏品质的影响

I紫苏叶提取物对新鲜红番茄贮藏品质的影响摘 要紫苏叶具有抗敏、抗菌、抗氧化的药用效果，而我国对于紫苏叶作为天然添加剂加入到食品中对食品品质的影响研究较少。本文使用了不同浓度的紫苏（QPerillafrutescens (L.) Britt.）提取物（PFE, 约含 60%迷迭香酸）浸泡新鲜红番茄（Solanum lycopersicum）果实，测定贮藏期间新鲜红番茄果实品质相关指标的动态变化，探讨 PFE 对红番茄果实贮藏品质的影响。结果表明：经 4 和 8g·L-1 PFE 处理的红番茄果实腐烂率及失重率显著低于对照，而果实硬度以及果实中可溶性固形物(TSS)和维生素 C 含量均显著高于对照；PFE 处理可提高果实超氧化物歧化酶(SOD)、过氧化物酶(POD)、过氧化氢酶(CAT)等抗氧化酶活性；PFE 的以上作用随浓度升高而增强。PFE 可减少贮藏期红番茄果实的腐烂，延缓番茄果实品质的下降，达到保鲜效果，为 PFE 作为天然保鲜剂的开发利用提供科学依据和实践指导。关键词：紫苏提取物；新鲜红番茄；贮藏品质Effect of Perilla leaf extract on storage quality of IIfresh red tomatoAbstractPerilla leaves have the effects of anti-sensitivity, anti-bacteria and anti-oxidation. However, there are few studies on the effect of Perilla leaves as a natural additive on food quality in China. In this paper, fresh red tomato fruits were soaked with different concentrations of Perilla extract (PFE, containing about 60% rosemary acid), and the dynamic changes of fruit quality related indexes of fresh red tomato during storage were determined, and the effect of PFE on storage quality of red tomato fruits was discussed. The results showed that the rot rate and weight loss rate of red tomato fruits treated with 4 and 8g·L-1 PFE were significantly lower than those of the control group, while the content of fruit hardness, soluble solids (TSS) and vitamin C in fruits were significantly higher than that of the control group. PFE treatment can improve the activities of antioxidant enzymes such as SOD, POD and CAT. The above ...