八角提取物对红提葡萄的保鲜效果研究  

Effect of star anise extract on the preservation of red globe(Eriobotrya japonica)

作　　者：吕明珠[1] 于爽[1] 朱恩俊[1] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,南京210023

出　　处：《食品科技》2016年第6期241-247,共7页Food Science and Technology

基　　金：江苏高校优势学科建设工程项目(YXK1403)

摘　　要：研究了八角提取物对红提葡萄的保鲜效果。利用不同浓度的八角提取物保鲜液对红提葡萄进行处理,在不同温度(2、10℃)和不同湿度(50%、70%、90%)下贮藏,根据贮藏过程中红提的烂果率、呼吸强度、葡萄糖含量、可滴定酸含量及失重率等的变化筛选出有利于发挥保鲜液保鲜效果的贮藏条件。结果表明在2℃90%湿度条件下红提葡萄的烂果率和失重率最低,呼吸作用最弱,果实中的葡萄糖和可滴定酸含量保存最好,其果粒硬度也相对较大。说明低温高湿的贮藏条件更加有利于八角提取物保鲜液发挥其保鲜作用。This article studied the effect of star anise extracts on red globe preservation. Red globe treated with Anise extracts preservation liquid with different concentration and then stored with different temperature（2 ℃, 10 ℃） and different humidity（50%, 70%, 90%）. According to the change of rotting-pod, respiration rate, glucose content, titratable acid content and weightlessness rate et al. to obtain the best condition to store. The results showed that the rotting-pod rate, respiration rate and weightlessness rate were lowest, and the content of glucose and titratable acid were in high level while stored at 2 ℃ with 90% humidity. Meanwhile, the hardness of red globe was high. It showed anise extracts could play a role on red globe preservation as stored with low temperature and high humidity.

关 键 词：红提葡萄 八角提取物 烂果率 呼吸强度 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]