Welcome to Chinese Journal of Tropical Crops,

Chinese Journal of Tropical Crops ›› 2019, Vol. 40 ›› Issue (7): 1399-1405.DOI: 10.3969/j.issn.1000-2561.2019.07.022

• Agricultural Product Processing, Preservation, Storage, Analysis and Detection • Previous Articles     Next Articles

Extraction Conditions Optimization of Camellia oleifera Cake and Its Application in the Storage of Pitaya Fruits

XIE Guofang,CHEN Huanhuan,YANG Feiyan,XIE Ling,ZHAO Zhibing,LIU Yongling   

  1. Food and Pharmaceutical Engineering Institute, Guiyang University / Guizhou Engineering Research Center for Fruit Processing, Guiyang, Guizhou 550005, China
  • Received:2018-09-10 Revised:2019-04-13 Online:2019-07-25 Published:2019-08-01


In order to reduce the use of chemical bacteriostatic agents and make full use of camellia resources, the extraction conditions of Camellia oleifera cake were optimized by extraction agent screening and an uniform experimental design. The effect of pre-harvest spraying crude extract of camellia cake on the storage quality of pitaya was investigated. The optimum extraction conditions of C. oleifera cake were obtained as follows: 85% methanol, the ratio of material to liquid is 1 g: 15 mL, each time ultrasonic assisted extraction for 2 h at 75 ℃, and extraction twice. The application of preharvest spraying crude extract could significantly improve the b * in peel and ascorbic acid content in pulp of pitaya (P<0.05), significantly reduce the firmness in pericarp, viscosity in pulp, TSS, and reducing sugar content (P<0.05) at harvest. Preharvest spraying crude extract significantly delayed the rapid increase of viscosity in pulp (P<0.05), and maintained the color (L * and b *), firmness in pulp, TSS, and ascorbic acid content, thus delayed the increase of the rot index of pitaya, and thus had a good preservation effect on pitaya during storage.

Key words: Camellia oleifera cake, extraction, pitaya, preservation

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