一种可食性涂膜保鲜液对樱桃保鲜效果的影响  

Fresh-keeping Effect of an Edible Film on Cherry Preservation

作　　者：舒康云[1] 陶永元[1] 徐成东[1] 王其凤 

机构地区：[1]楚雄师范学院,云南楚雄675000

出　　处：《北方园艺》2013年第23期137-140,共4页Northern Horticulture

基　　金：国家自然科学基金资助项目(30760040);楚雄师范学院科研基金资助项目(08YJYB15)

摘　　要：以樱桃为试材,以甘草提取物与壳聚糖配制成的不同浓度的溶液为保鲜剂,研究了不同浓度复合保鲜液对樱桃感官品质和营养指标的影响。结果表明:甘草提取物浓度为1.0%、壳聚糖浓度为1.5%时,樱桃的保鲜效果较好,保鲜期延长了1倍。Taking cherry as material, different concentrations of preservative were made of licorice extract and chitosan,and the effect of different concentrations of preservative on sensory quality and nutritional indictors were studied. The results showed that the flesh-keeping effect of solution with 1. 0% licorice extract and 1.5% chitosan was the best,which delayed the shelf life 1 time.

关 键 词：樱桃 甘草 壳聚糖 保鲜 

分 类 号：S662.5[农业科学—果树学]