不同精油-羧甲基纤维素钠复合涂膜对草莓贮藏品质的影响  

Effect of Essential Oil-Sodium Carboxymethyl Cellulose Composite Coating Material on Preservation of Strawberry

作　　者：康明丽[1] 谷进军[2] 郭小磊[1] 强敏 KANG Ming-li GU Jin-jun GUO Xiao-lei QIANG Min(College of Biological Science and Engineering, Hebei University of Science and Technology, Shijiazhuaug 050018, China The Party and Government, Hebei University of Science and Technology, Shijiazhuang 05001 China Zhenjiang Product Quality Supervision and Inspection Center, Zhenjiang 212132, China)

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018 [2]河北科技大学党政办,河北石家庄050018 [3]镇江市产品质量监督检验中心,江苏镇江212132

出　　处：《保鲜与加工》2017年第4期10-14,共5页Storage and Process

基　　金：河北省科技计划项目(15227109D);河北省高等学校科学技术研究项目(ZD2015109)

摘　　要：以新鲜草莓为试材,分别采用大蒜精油、山苍子精油、丁香花蕾精油、生姜精油复合羧甲基纤维素钠为涂膜保鲜原料,研究(15±2)℃条件下不同精油涂膜液处理对草莓贮藏品质的影响。结果表明,与对照组相比,山苍子精油、大蒜精油、生姜精油-羧甲基纤维素钠复合涂膜液均能显著降低草莓果实在贮藏过程中的腐烂指数及重量损失,显著抑制贮藏前期草莓果实的呼吸强度,进而抑制草莓果实在贮藏过程中可溶性固形物含量和花色苷含量的下降及丙二醛含量的上升,提高草莓的贮藏品质。其中,山苍子精油-羧甲基纤维素钠复合涂膜液对草莓的保鲜效果最佳,为草莓的贮藏保鲜提供了一种新的方法。Fresh strawberries were used as raw materials and natural edible garlic oil, cubeba oil, clove bud oil and ginger oil were composited with sodium carboxymethyl cellulose respectively as coating preservation materials to investigate effects of essential oil compound coating agents on preservation of strawberry. The results showed that garlic oil, cubeba oil and ginger oil-sodium carboxymethyl cellulose composite coating agents could significantly decrease decay index and weight loss, inhibit respiration intensity of strawberry fruits during the early storage stage,inhibit reduction of soluble solids and anthocyanin contents and increase of malondialdehyde content during storage,and thus improve the preservation effect of strawberries. And Cubeba oil-sodium carboxymethyl cellulose was the most effectively coating material, which provided an useful way for strawberries preservation.

关 键 词：草莓 植物精油 羧甲基纤维素钠 涂膜 保鲜 

分 类 号：S668.4[农业科学—果树学]