Study on the Preservation Effect of Limonene Emulsion on Bayberries
LI Weiguo
LIU Damiao
CAI Yinqinggele
Abstract：Bayberries ripen during the early summer rainy season,and lack a protective peel,making them highly perishable.In this paper,Erdu bayberry was taken as the experimental object to study the preservation effect of limonene emulsion on bayberry.The results showed that limonene emulsion could inhibit respiration intensity,reduce the decay rate and minimize the loss of nutrients in bayberry when stored at 4 ℃.On the 15th day of storage,compared with the control group,the decay rate in the 800 times diluted limonene emulsion treatment group was 63.55％lower,the respiratory intensity was 26.65％lower,the soluble solid content was 20.72％higher,the vitamin C content was 2.36 times higher,and the total sugar content was 30.79％higher.In In conclusion,limonene treatment can effectively inhibit the postharvest respiration of bayberries,slow down the loss of nutrients in bayberries,and can be promoted and applied as a natural biological preservative.
Keywords：Bayberrylimonenedecay inhibitionfresh-keeping effect
Publication Date：2025-09-30
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：5( 1-5 )