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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
    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
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