不同处理的大蒜粗提物对杨梅的保鲜作用  

Preservation of different garlic extractions to Myrica rubra

作　　者：张卫民[1] 张珊珊[1] 孙争涛[1] 

机构地区：[1]徐州空军学院,徐州221000

出　　处：《食品科技》2011年第12期219-221,共3页Food Science and Technology

摘　　要：实验以不同浓度的生蒜和熟蒜提取液对杨梅进行保鲜处理,在11d之内分别对杨梅的腐烂率、失重率、Vc变化率及第5天杨梅的感官品质进行检测。试验结果表明,不同浓度的生蒜和熟蒜的提取液对杨梅均有一定的保鲜作用。从实验结果综合考虑,用熟蒜10%浓度的提取液对杨梅的保鲜效果最佳。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,conversion rates of total vitamin C 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：杨梅 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]