| Coral dealbatus is a genus of sedum,which is rich in abundant antioxidant compounds like oleanolic acid,sitosterol,flavonoids with healthy functions such as hypolipidemic action,liver protection,and prevention of arteriosclerosis.Due to the short edible period of C.dealbatus,the lack of storage and a perfect cold chain system,the supply of C.dealbatus is in short supply.Therefore,it is of great significance to study the storage and preservation of C.dealbatus.This research studied the storage temperature,packaging methods and the treatment of cinnamon essential oil on post-harvest C.dealbatus to determine the optimal storage and processing conditions,so as to maximize the preservation of original nutrition and functional components during storage process,extending the shelf life of post-harvest C.dealbatus to meet consumer needs as much as possible.The main conclusions are as follows:The effects of different storage temperatures on the preservation of C.dealbatus were studied.The results showed that when stored at 4°C,the color of the cabbage was significantly better than that at 10°C and 25°C,followed by storage at 10°C.The weight loss rate,yellowing rate,and rotting rate at 4°C were significantly lower than the other two storage temperatures.The group at 25°C has the most obvious weight loss,the fastest yellowing rate,the most serious decay.C.dealbatus rotting rate was 67.4% on the 8th day of storage and basically lost its food value.The content of Vc,soluble protein,chlorophyll,total phenolic,total flavonoids,and oleanolic acid of the preserved vegetables at 4°C storage conditions significantly higher than those at 10°C and 25°C,and content of that at 25°C was the lowest.From the above experimental results,the suitable storage temperature for C.dealbatus is 4°C.At the suitable storage temperature of 4°C,the effects of different packaging methods of0.05 mm PE fresh-keeping bags on the storage of C.dealbatus were studied.As a result,The control group's open-packaged C.dealbatus have severe water loss,The water loss rate at the28 th day of storage was 32 times that of the pull-out package..it was found that the color of C.dealbatus under sealed packaging was significantly better than that of the open and rolled packaging.The weight loss rate,yellowing rate,and rotting rate of the sealed packaging were significantly lower than those of the other two sets of packaging;The content of chlorophylland the oleanolic acid in the sealed packaging were the highest and the content of Vc,soluble protein,total phenols,and total flavonoids in the mouth-pull packaging was higher.Therefore,the suitable packaging method for the storage of C.dealbatus is sealed packaging.At 4°C,sealed packaging was used to study the effect of different concentrations of cinnamon oil on postharvest storage quality of C.dealbatus,and the results showed that the preservation effects of 2,4,6,8,10 ?L·L-1cinnamon essential oil on the C.dealbatus better than the control group 0 ?L·L-1.The effect of 6 ?L·L-1of cinnamon essential oil was significantly better than the 0,2,4,8,10 ?L·L-1treatment group.The weight loss rate and yellowing rate of the treatment group of 6 ?L·L-1were significantly lower than those of other treatments,and the Vc,soluble protein,and chlorophyll content were the highest.The C.dealbatus treated by 8 ?L·L-1 cinnamon oil had the lowest rot rate,and the content of total phenols,total flavonoids and oleanolic acid was the highest.The activity of POD enzyme was the lowest,which increased firstly and then decreased during storage time.The activity of CAT enzyme was the highest.Showing a downward trend.The LOX enzyme activity is the lowest,showing an upward trend,and the rapid rise in the early.decreased slightly during the whole storage period,but decreased in the other groups.The contents of MDA and H2O2 were lowest,and the first half cycle of storage increased gently.O2-generation rate is the lowest;DPPH maximum,the 28 th day of storage reached 29.47%,which was significantly different from that of the control group?12.12%?.Results from this study indicated that the better concentration of essential cinnamon oil for C.dealbatus preservation is 8?L·L-1. |
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