不同处理的大蒜粗提物对新鲜草莓的保鲜作用初探  

Preservation of different garlic extractions to strawberry

作　　者：张珊珊[1] 胡安胜[1] 王彬[1] 宋瑞雪[1] 

机构地区：[1]徐州空军学院,徐州221000

出　　处：《食品科技》2011年第1期45-47,共3页Food Science and Technology

摘　　要：以不同浓度的生蒜和熟蒜提取液对草莓进行保鲜处理,在11d之内分别对草莓的腐烂率、失重率、Vc变化率及第5天草莓的感官品质进行检测。实验结果表明,不同浓度的生蒜和熟蒜的提取液对草莓均有一定的保鲜作用。从实验结果综合考虑,用熟蒜10%浓度的提取液对草莓的保鲜效果最佳。To study the preservation effect of garlic extractions to strawberry,solutions with different concentrations were prepared from the extracts of fresh and boiled garlic,respectly.Some related data of this effect,such as putrid ratio,weight loss percentage,ascorbic acid variation and organoleptic quality of strawberry at the 5th day,were tested within 11 days.As a result,all these solutions had preservation effect to strawberry to a certain extent,where the 10% boiled garlic extraction（w/w） is the best one in this test,when integrating all the factors.

关 键 词：草莓 保鲜 大蒜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]