Effects of Tea Tree Essential Oil Fumigation on Browning and Quality of Lightly Processed Lily Scales

In this study,fresh Lanzhou lily bulbs were used as raw materials for lightly processing pretreatment,and then lightly processed lily scales were fumigated by different concentrations of tea tree essential oil(0,25,50,100 μL/L),and stored at 4℃.The browning degree of lightly processed lily scales during storage was analyzed. The results showed that tea tree essential oil fumigation delayed the decline of whiteness value of lightly processed lily scales,slowed down the browning degree,decreased the browning index,and the BI value was reduced by 13.0% in the end of storage in 50 μL/L treatment group. Also,tea tree essential oil fumigation increased the total phenol content and PAL activity,inhibited the activities of destructive enzymes PPO and POD,and the peak values of the total phenol content and PAL activity increased by 18.5% and 19.2% respectively in 50 μL/L group,and the peak values of PPO and POD activity in 50 μL/L group reduced by 24.6% and 32.2% respectively compared with the control. Overall,50 μL/L of tea tree essential oil is the optimal treatment group,the second is 25 μL/L and the last is 100 μL/L.