葫芦茶提取液对草莓保鲜效果的研究  

Preservation Effects of Tadehagi triquetrum(L.) Ohashi Extract on Strawberry

作　　者：彭琼[1] 孙艳娟[1] 杨振德[1] 卢海利[1] 

机构地区：[1]广西大学林学院,广西南宁530004

出　　处：《安徽农业科学》2008年第31期13844-13845,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]开发安全的水果保鲜剂,研究葫芦茶提取液对草莓的保鲜效果。[方法]按葫芦茶∶水1∶20的比例制备葫芦茶提取液原溶液和稀释5倍的稀释液,对草莓进行保鲜试验。[结果]葫芦茶稀释液对草莓的呼吸作用具有抑制作用,处理3 d后呼吸强度显著低于对照(P<0.05)。葫芦茶提取液处理可以明显延缓草莓可滴定酸下降的速度,葫芦茶提取液处理后6 d草莓可滴定酸下降20%左右,而对照下降30.6%。[结论]葫芦茶提取液能明显改善草莓感观品质,具有保鲜效果。[Objective] The research aimed to develop safe fruit preservatives and explore the preservation effects of Tadehagi triquetrum extract on strawberry. [Method] Tadehagi triquetrum extract with the material-liquid ratio of 1∶20 and its 5 fold dilution were prepared to study the fresh-keeping effect of Tadehagi triquetrum extract on strawberry.[Result] Dilution of Tadehagi triquetrum had inhibition effects on the respiratory intensity of strawberry.After 3 days,the respiratory intensity of strawberry was lower significantly than that of control group.The Tadehagi triquetrum extract could delay the decline of titratable acid significantly.In control treatment,the titratable acid of strawberry decreased 30.6% on the 6th day after storage,while in the treatment it decreased only about 20%.[Conclusion] Tadehagi triquetrum extract could improve the sensory quality significantly and had preservation effects on strawberry.

关 键 词：草莓 葫芦茶 提取液 保鲜效果 

分 类 号：S609.3[农业科学—园艺学]