关键词: 枇杷, 贮藏保鲜, 精油, 纳米乳液

Abstract: In this paper, in order to investigate the effect of essential oil nanoemulsions on the storage period of loquat, whey isolate protein/bacterial cellulose nanofibers (WPI/BCNFs) were used as the complex emulsifiers, and Zanthoxylum schinifolium essential oil (ZSEO) and cinnamaldehyde (CA) were used as the complex oil phase, and the oil-in-water (O/W) nanoemulsions were produced by emulsification. The state and performance characterization of the nanoemulsions were determined by instrumental analysis, zeta potential, and particle size, and the effects of different ZSEO/CA complex ratios on the performance and stability of the produced emulsions were investigated. The results showed that the nanoemulsion-based coating at a ZSEO-to-CA mass ratio of 7:1 could significantly inhibit the increase of loquat’s mass loss rate and decay rate, delay the decrease of its titratable acid, total soluble solid and hardness, which could better delay the quality deterioration and prolong the shelf-life of fresh loquat after harvest. This study provides a strong basis for the application of plant-based compound essential oil nanoemulsion coating preservation technology in fruits and vegetables.

Key words: Loquat, Storage and preservation, Essential oil, Nanoemulsion