Preliminary research on the preservation effect of peach with clove leaf oil

Chinese. 为了研究丁香叶油对桃果实的保鲜作用，采用“八月脆”桃果实为试材，以不用丁香叶油处理为对照，研究了丁香叶油熏蒸处理对冷藏条件下桃果实品质指标和相关生理指标的影响。结果表明，与对照相比，22.5 μL/L丁香叶油处理对桃果实的防腐保鲜效果最好，贮藏35 d时好果率为94%，比对照提高了46.9%，腐烂指数和褐变指数分别比对照低94.1％和85.2％；丁香叶油处理可以有效降低桃果实的呼吸强度和乙烯释放量，呼吸强度高峰和乙烯释放量高峰分别推迟5和10 d，延缓了果实硬度和可滴定酸含量下降的速度；贮藏35 d时对照和22.5 μL/L丁香叶油处理果实硬度分别比贮藏初期降低了60%和34%；丁香叶油处理提高了超氧化物歧化酶（SOD）、过氧化氢酶（CAT）、过氧化物酶（POD）3种膜脂过氧化物酶的活性，但可溶性固形物含量与对照相比无明显差异。说明丁香叶油对采后桃果实具有明显的防腐保鲜效果。

English. To study the preservation effect of clove leaf oilon peach fruit, the peach “Ba yue cui” was used to study the effects of clove leaf oil on the quality and related physiology target in peach during cold storage, and the treatment without clove leave oil was used for comparison. The results showed that 22.5 μL/L of clove leaf oil had the best preservation effect on peach. After 35 days of stock, the sound fruit rate was 94%, 46.9% higher than compared group. The rotten index and the browning index were 94.1% and 85.2% lower than the control, respectivly, and the treatment could remarkablely reduce the respiration rate and ethylene release, and postponed ethylene release peak and respiration peak 5 and 10 d, respectively in comparison with CK, it also delayed the drop of firmness and contents of titrable acids of the peach. When stored for 35 d, firmness of control group and 22.5 μL/L of clove leaf oil were decreased 60% and 34% compared with initial storage, and the activities of SOD, CAT and POD were enhanced, but the contents of SSC had no obvious difference with control. The results showed that antisepsis preservation of clove leaf oil on the postharvest peach was very obvious.