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，但是在国内，却鲜少有研究者将紫苏叶看做一种自然的食品添加剂来研究将其置于食品中，对于食品品质的影响。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-1PFE 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 所含的比例与标准相较，明显偏高；通过 PFE 处理后，果实的 POD（过氧化物酶）、SOD（超氧化物歧化酶）以及 CAT（过氧化氢酶）等抗氧化酶活性明显提高；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；食品品质IIEffect of Perilla leaf extract on storage quality of fresh red tomatoAbstractPerilla leaves have antiallergic, antibacterial and antioxidant medicinal effects. However, few researchers in China regard Perilla leaves as a natural food additive to study the influence of Perilla leaves placed in food on food quality. In this paper, different concentrations of Perilla extracts (PFE, containing about 60% rosemary acid) were used to soak fresh red tomato fruits (Solanum lycopersicum), and the dynamic changes of fruit quality related indexes of fresh red tomato during storage were determined, and the effect of PFE on fruit storage quality of red tomato 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 that of the control group, while the ratio of fruit hardness, soluble solids (TSS) and vitamin C in fruits were significantly higher than that o...
