中草药涂膜对小白菜保鲜效果的影响  

Effect of Chinese Herbal Medicine Extract on the Stored Pakchoi

作　　者：王本翠[1] 刘正霞[2] 吴爱现[2] 陈海华[2] 李文香[2] 

机构地区：[1]山东微山县农业局,277600 [2]青岛农业大学食品学院

出　　处：《长江蔬菜》2009年第05X期32-34,共3页Journal of Changjiang Vegetables

摘　　要：以蒸馏水处理为对照,分别探讨了大黄、丁香及其复合提取液涂膜对小白菜的保鲜效果。研究结果表明,不同中草药涂膜均可降低小白菜贮藏期间呼吸强度,减少水分损失,延缓VC和可滴定酸含量的下降。其中以大黄、丁香复合提取液涂膜的保鲜效果最好,可使小白菜的货架期较对照延长2d。The keeping fresh effects of Chinese Herbal Medicine extract （ Rhubab extract, Galanga extract and their compound extract ） on Pakchoi were studied compared to distilled water treatment. The results showed that each Chinese Herbal Medicin treatment could inhibit the respiratory intensity and weight loss, delay the decline of vitamin C and titratable acidity contents. The effect of Rhubab and Galanga compound extract was the best. It achieved the storage life of 5 d, which was delayed 2 d compared to CK.

关 键 词：小白菜 中草药 涂膜保鲜 

分 类 号：S634.3[农业科学—蔬菜学] TS255.3[农业科学—园艺学]