中文摘要：

为延长枇杷采后贮藏时间和维持果实品质，开发安全环保的生物源保鲜剂，用不同体积分数（1、6μL／100mL和10μL，100mL）枫香叶精油对枇杷果实进行浸泡处理后，在5℃条件下贮藏30d，每5d测定腐烂指数、质量损失率、硬度、可溶性固形物、木质素、丙二醛、过氧化物酶（POD）、苯丙氨酸解氨酶（PAL）等果实的品质和生理指标。结果表明，枫香叶精油可以显著延缓果实硬度上升和木质素的积累，减少果实腐烂、质量损失和丙二醛含量，减缓可溶性固形物的降低，抑制POD和PAL的活性，在果品保鲜的应用领域有较好的前景，其中以6μL/100mL精油处理的效果更好。

英文摘要：

The objectives of this study were to improve storage characteristics and shelf life of post-harvest loquat fruits and to develop a safe and environmentally protective antiseptic agent. After pre-impregnation with different concentrations （1, 6 and 10 μL/100 mL） of the volatile oil of Liquidambarformosana leaves, loquat fruits were stored at 5 ℃ for 30 d. Over the storage period, decay index, weight loss, hardness, the contents of total soluble solid content （TSS）, lignin and malondialdehyde （MDA） and the activities of phenylalanine ammonia-lyase （PAL） and peroxidase （POD） were measured at 5-day intervals. Result showed that the volatile oil significantly decreased fruit hardness and lignin content, reduced the incidence of decay, weight loss and MDA content, delayed the decrease in TSS, and inhibited the activities of POD and PAL. These results indicate that the essential oil of Liquidambarformosana leaves may have promising applications in postharvest preservation of loquat fruits showing better preservative effects at 6μL/100 mL.