三种保鲜液对草莓的保鲜效果  

Effects of Three Preservatives on Strawberry

作　　者：陶永元[1] 王振吉[1] 舒康云[1] 

机构地区：[1]楚雄师范学院,云南楚雄675000

出　　处：《贵州农业科学》2014年第3期133-135,共3页Guizhou Agricultural Sciences

基　　金：国家自然科学基金项目"一种亚热带典型榕-蜂互利共生系统的稳定机制"[31300370];云南省重点建设学科项目"生物学重点学科"[05YJJSXK03];云南省高校科技创新团队支持计划项目"云南省高校特色植物资源研究与开发科技创新团队"[IRT-STYN]

摘　　要：为了延长草莓的保鲜时间,将甘草乙醇提取物,茶多酚,八角、丁香和肉桂的乙醇提取物,分别与壳聚糖混合配制3种草莓保鲜液,以失重率、腐烂率、呼吸强度、可滴定酸含量、可溶性糖含量和维生素C含量为考察指标,考察配制的3种保鲜液对草莓的保鲜效果。结果表明:3种保鲜液都有较好的保鲜效果,其中,由1.25%甘草提取物及1.5%壳聚糖制备的保鲜液保鲜效果最好,草莓保鲜期由2d延长到4d,保存到4d时,失重率为4.3%,是对照组的50%;腐烂率为6%,仅是对照组的17%;有机酸含量为0.84%,是对照组的1.2倍;可溶性糖含量为8.2%,是对照组的1.3倍;维生素C含量为70mg/100g,是对照组的1.3倍。In order to extend the preservation time of strawberry,the ethanol extract of licorice,tea polyphenol,extract of star anise,cloves and cinnamon were respectively mixed with chitosan.Weight loss rate,decay rate,respiration rate,titratable acid content,soluble sugar content and vitamin C content of strawberry were used as the index to investigate the preservation effect of three preservatives on strawberry.The results indicated that all the three kinds of preservative had good effect of preservation. Preservative solution consists of 1.25% licorice extract and 1.5% of chitosan had the best effect of preservation.Under that condition,the preservation period of strawberry extended from 2 d to 4 d.On the fourth day,the weight loss rate （4.3%）was 50% of control,the rate of decay （6%）was 17% of control, the organic acid content （0.84%）was 0.2 times higher than that of the control,the soluble sugar content （8.2%）was 0.3 times higher than that of the control,and the vitamin C content （70 mg/100g）was 0.3 times higher than that of control.

关 键 词：甘草 八角 茶多酚 壳聚糖 草莓 保鲜 

分 类 号：S379.2[农业科学—农产品加工] TS202.3[农业科学—农艺学]