丁香提取液对草莓保鲜效果的影响  

Effect of Clove Extract on the Preservation of Strawberries

作　　者：吕建华 周庆新[2] 周沙沙[2] 吴爱现[2] 李文香[2] 

机构地区：[1]山东医学高等专科学校,山东济南250002 [2]青岛农业大学食品学院,山东青岛266109

出　　处：《食品与生物技术学报》2009年第5期633-636,共4页Journal of Food Science and Biotechnology

基　　金：山东省自然科学基金(Y2007D65);山东省科技发展计划项目(2008GG30008025)资助

摘　　要：为了探讨不同体积分数的丁香乙醇提取液对草莓保鲜效果的影响,分别将采后草莓放入体积分数为0.5%、1.0%、2.0%的丁香乙醇提取液中,浸泡处理5 min,以蒸馏水浸泡草莓5 min为对照试验,然后在室温(20±2℃)条件下放置,研究了3种不同体积分数的丁香乙醇提取液处理对草莓生理生化变化的影响。结果表明:不同体积分数的丁香乙醇提取液均可在不同程度上降低草莓的呼吸强度、减少水分损失,延缓草莓VC、可溶性固形物及可滴定酸含量的下降。其中体积分数为1%、2%的丁香乙醇提取液对草莓的保鲜效果显著优于对照(P<0.05),而体积分数0.5%的丁香乙醇提取液对草莓的保鲜效果与对照差异不显著(P>0.05)。The aim of the research was to study the effect of the clove alcohol extracts on the preservation of strawberries. With distilled water as control, fresh strawberries were subjected to three different clove alcohol extracts concentration （0.5%, 1.0%, 2.0%） for 5 rain and then to exam the physiological and biochemical changes of strawberries. The results showed that any consistency of clove alcohol extracts could decrease the respiratory intensity and weight loss, delay the decline of vitamin C, soluble solids and titratable acidity contents. 1% and 2% clove alcohol extracts could significantly（P〈0.05） improve the preservation effects of strawberries, but 0.5% clove alcohol extracts exhibited no significant difference （P〉0.05） when compared with that of the control.

关 键 词：丁香 乙醇提取液 草莓 保鲜 

分 类 号：S668.4[农业科学—果树学]