Study on the Preservation Effect of Traditional Chinese Herbal Essential Oil on Fresh-cut Black-skinned Winter Melon

LI Shanshan; QIN Jiaxin; PAN Jiaxin; XIAO Tingting; GONG Yueyang; NONG Yule; WANG Xiaomin

doi:10.19590/j.cnki.1008-1038.2026.06.003

Abstract：Owing to its high moisture content,thin peel,and tender flesh,the black-skinned winter melon(Benincasa hispida)is highly prone to weight loss,wilting,browning,and decay during post-harvest handling,especially in fresh-cut processing,which significantly restricts its commercial circulation.In this study,freshly cut black-skinned winter melons were utilized as the experimental objects.The impacts of essential oils derived from three traditional Chinese herbal medicines(clove,cinnamon,and star anise),on the quality of black-skinned winter melons during the storage period were investigated.Key physiological and biochemical indices,including the weight loss rate,soluble sugar content,activities of polyphenol oxidase(PPO)and peroxidase(POD),and vitamin C content,were measured.Combined with a sensory evaluation system,the effects of different essential oil treatment groups on the quality of black-skinned winter melons during storage were analyzed.The results demonstrated that the sample treated with 1％cinnamon essential oil had the lowest weight loss rate(1.34％),the highest vitamin C retention rate(45.46％),a 31.59％decrease in PPO activity,and a 29.22％increase in POD activity compared with the control group.Sensory evaluation indicated that this treatment group maintained good tissue morphology and a fresh aroma even at the end of the storage period.This study verified that Chinese herbal essential oils achieve preservation effects through a dual mechanism of inhibiting enzymatic browning and regulating respiratory metabolism,providing a theoretical foundation for the development of natural preservatives for black-skinned winter melon.