芦荟提取物对草莓保鲜效果的研究  

Effect of aloe extract on the fresh-keeping of strawberry

作　　者：王静[1,2] 韩琼[1] 王丹[1,2] 王庭杰[1] 冯娜娜[1] 李景原[1,2] 

机构地区：[1]河南师范大学生命科学学院,新乡453000 [2]河南师范大学,河南省绿色药材生物技术工程实验室,新乡453007

出　　处：《食品科技》2015年第3期245-249,共5页Food Science and Technology

基　　金：国家自然科学基金项目(31270225,31370219)

摘　　要：以"丰香"草莓为研究对象,采用浓度为0.5%、0.35%、0.25%、0.1%、0.05%的芦荟提取物对其进行处理,研究草莓的室温保鲜效果。结果显示:经芦荟提取物处理后,能在一定程度上延长草莓的贮藏期,其中浓度0.05%的芦荟提取液对草莓的保鲜效果最佳,0.1%次之,0.35%和0.25%的效果相近,0.5%的保鲜效果最差。结果表明,低浓度的芦荟提取液更有利于草莓保鲜,高浓度的芦荟提取液虽然能够起到一定作用,但是效果不明显。The fresh keeping effect of aloe extract at various concentrations including 0.5%, 0.35%, 0.25%, 0.1% and 0.05% during storage at room temperature were investigated. The results show that the storage period of strawberries was significantly lengthened after being treated by aloe extract. Among them the best effect of concentration is 0.05%, followed by the concentration of 0.1%, 0.25%, 0.35% and 0.5%. Data indicate that low concentration of aloe extract is more conducive to strawberry preservation than that of the high concentrations of aloe extract.

关 键 词：草莓 芦荟提取物 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]