香茅精油及香茅醛对马铃薯的贮藏保鲜效果

杨泓杉; 张欣岩; 李姗林; 朱磊; 何兴兴; 王璇; 关文强; 林琼

doi:10.13386/j.issn1002-0306.2025090243

香茅精油及香茅醛对马铃薯的贮藏保鲜效果

Effects of Citronella Essential Oil and Citronellal on the Storage and Preservation of Potatoes

摘要

摘要: 为探究香茅精油及其成分之一香茅醛对马铃薯的保鲜效果，采用气相色谱-质谱（Gas Chromatography-Mass Spectrometry，GC-MS）联用仪对香茅精油进行成分分析，并以‘内蒙古V7’马铃薯为实验材料，在20±2℃，相对湿度90%的条件下用相同浓度（25 mg/L）的香茅精油和香茅醛，每7 d进行一次熏蒸处理,并定期测定马铃薯的发芽率、失重率、呼吸强度、丙二醛（malondialdehyde，MDA）含量、超氧阴离子产生速率、过氧化氢含量以及抗氧化酶（SOD、CAT、POD、APX）活性等指标用以分析马铃薯的品质变化。结果表明，香茅精油中香茅醛相对含量为31.86%，是香茅精油中含量最高的成分。此外，贮藏第70 d时，香茅醛处理组的发芽率仅为25%，显著低于对照组（100%）和香茅精油组（36.67%）（P<0.05）；香茅精油组和香茅醛组的失重率分别比对照组降低25.23%和24.31%；香茅精油组和香茅醛组呼吸强度分别为0.21 mg/(kg·h)和0.14 mg/(kg·h)，显著低于对照组（0.53 mg/(kg·h)）（P<0.05）;在抗氧化系统方面，贮藏28 d时，香茅精油组和香茅醛组的超氧阴离子产生速率分别比对照组降低了63.78%和68.91%。贮藏70 d时，香茅精油组和香茅醛组的过氧化氢含量分别比对照组降低了31.63%和33.74%；香茅精油组SOD、CAT、POD、APX的活性分别比对照组提高了23.39%、24.49%、62.83%、99.99%；香茅醛组SOD、CAT、POD、APX的活性分别比对照组提高了29.26%、36.73%、113.91%、161.53%；香茅精油组和香茅醛组的MDA含量相比对照组分别降低了12.12%和17.36%；综上所述，香茅精油和香茅醛均能延缓马铃薯的发芽进程，抑制呼吸强度和失重率的上升，也降低了活性氧（reactive oxygen species，ROS）水平，并提高抗氧化酶活性，抑制MDA含量的上升，减轻了马铃薯膜脂过氧化程度，抑制了氧化损伤。其中，香茅醛在抑制马铃薯发芽和延缓其衰老方面的效果优于香茅精油，其作为天然抑芽成分在马铃薯采后贮藏中的应用具有巨大潜力，本研究也为香茅醛在马铃薯采后保鲜中的开发与应用提供了科学依据。

Abstract: To evaluate the sprout-suppressing and storage-preserving effects of citronella essential oil and its major component citronellal on potatoes, the chemical composition of citronella essential oil were profiled using gas chromatography-mass spectrometry (GC-MS). We fumigated ‘Inner Mongolia V7’ potatoes with citronella essential oil or citronellal at a consistent concentration (25 mg/L) every seven days and stored at 20±2 ℃ and 90% relative humidity. During storage, we monitored sprouting rate, weight loss, respiratory intensity, malondialdehyde (MDA) content, the production rate of superoxide anion, hydrogen peroxide content, and the activities of the antioxidant enzymes, included superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), and ascorbate peroxidase (APX). GC-MS analysis showed that citronellal accounted for 31.86% of the total components in citronella essential oil, making it the most abundant constituent. At day 70 of storage, the sprouting rate in the citronellal group was 25%, significantly lower than the control (100%) and the citronella essential oil group (36.67%) (P <0.05). The weight loss decreased by 25.23% in the citronella essential oil group and 24.31% in the citronellal group, respectively, compared with the control group. The respiratory intensity reached 0.21 mg/(kg·h) in the citronella essential oil group and 0.14 mg/(kg·h) in the citronellal group, both markedly lower than the control (0.53 mg/(kg·h)) (P <0.05). In the antioxidant system, at day 28 of storage, the production rate of superoxide anion decreased by 63.78% in the citronella essential oil group and 68.91% in the citronellal group, compared with the control group, respectively. At day 70 of storage, hydrogen peroxide content was 31.63% lower (citronella essential oil) and 33.74% lower (citronellal) relative to the control. At the end of storage, the activities of SOD, CAT, POD, and APX in the citronella essential oil-treated potatoes increased by 23.39%, 24.49%, 62.83%, 98.96%, respectively, compared with the control. In the citronellal-treated potatoes, the activities of these enzymes increased by 29.26%, 24.49%, 113.90%, 161.53%, respectively. The content of MDA decreased by 12.12% (in the citronella essential oil group) and 17.36% (in the citronellal group), respectively, compared with the control. Overall, citronella essential oil and citronellal delayed sprouting, reduced respiratory intensity and weight loss, suppressed ROS accumulation, and enhanced antioxidant enzyme activities, thereby mitigating membrane lipid peroxidation and oxidative damage. Citronellal showed a stronger preservative effect than citronella essential oil, highlighting its potential as a natural sprout inhibitor for postharvest potato storage.