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摘要：新鲜的苹果经切割后，果实组织会发生褐变、产生异、质地劣变等。同时，苹果
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汁液外溢，为微生物的侵染和生长繁殖提供了极有利的营养条件。本论文制备不同种类、
不同浓度的植物精油微乳液，明确其抑菌特性，并探究柠檬精油微乳液对鲜切苹果品质和
微生物特征的影响，以期将植物精油更有效、温和、便捷地应用于食品保鲜食品行业，为
代替化学防腐剂提供一个新的思路。 不同配方中， 柠檬精油微乳液 （精油： 乙醇： 吐温-80=2：
2：6）表现出了较好的抑菌效果，且柠檬精油的气较为温和，因此用于后续保鲜实验。
总菌数的测定结果表明，柠檬精油微乳液能一定程度上的降低鲜切苹果的总菌数。随微乳
液浓度的增加，于 4℃下贮藏 5d后鲜切苹果的总菌数先减小后增大。其中 500µL/L的柠
檬精油微乳液处理的鲜切苹果储藏后总菌数最低，仅为对照组的一半。所有处理均能有效
降低苹果冷藏期间的失重率，且对其感官性质具有正面影响。但是，不同浓度的柠檬精油
微乳液对鲜切苹果的色泽、可溶性固形物含量以及硬度没有显著影响。本实验结果预示着
柠檬精油微乳液在鲜切苹果的抑菌应用上具有较大的潜力。4355
关键词：植物精油；微乳液；鲜切苹果；品质；总菌数
Effects of O/W essential oil microemulsionon quality and
microbial properties of fresh-cut apple
Abstract：After cutting, fresh apple become browning, smelly and deteriorating. Further more,
the spilling juice provide very favorable nutritional conditions for the growth and reproduction of
microorganisms. In this paper, I prepared different kinds and concentrations of plant essential oil
microemulsion to definite their effects on antibacterial properties, and explore their impact on the
quality and microbial properties of fresh-cut apples. In order to make plant essential oils more
effective, mild and easily used into food preservation industry and supply a new idea to take the
place of the original chemical preservative and antimicrobials. Among different formulations,
lemon essential oil microemulsion (essential oil: ethanol: Tween-80 = 2:2:6) performed well on
antibacterial properties, and it smelled more mild. So lemon essential oil microemulsion was
selected for further studies. The result of determination of total viable count showed that lemon
oil microemulsion marginally reduced the total viable count of fresh-cut apple. With the increase
of concentration of microemulsion, the total viable count of fresh-cut apple stored at 4℃ after 5
days first decreased and then increased. The concentration of 500µL/L had the lowest total viable
count of fresh-cut apple, which was only half of the control group. All treatments effectively
reduced the weight loss of fresh-cut apples during refrigeration and have a positive impact on
their sensory quality. However, different concentrations of lemon essential oil microemulsion
have no significant impact on color, total soluble solids and fruit firmness of fresh-cut apples. The
results indicate that lemon oil microemulsion has greater potential in fresh-cut apples
antibacterial application.
Key Words: Plant essential oil; Microemulsion; Fresh-cut apple; Quality; Total viable count
目 录
1 绪论 . 1
1.1 鲜切水果的腐败变质 . 1
1.1.1 影响鲜切水果腐败变质的因素 . 1
1.1.2 引起鲜切水果腐败的微生物 .. 1
1.2 鲜切水果的保藏 2
1.2.1低温冷链贮藏 2