天然保鲜剂对草莓贮藏期间品质的影响  

Effect of Natural Preservatives on the Quality of Strawberry during Storage

作　　者：张莉会 乔宇[1] 陈学玲[1] 王俊[1] 汪兰[1] 廖李[1] ZHANG Lihui;QIAO Yu;CHEN Xueling;WANG Jun;WANG Lan;LIAO Li(Institute for Farm Products Processing and Nuclear-agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064;Hubei University of Technology Bioengineering and Food Institute,Wuhan 430064)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,武汉430064 [2]湖北工业大学生物工程与食品学院,武汉430064

出　　处：《食品工业》2020年第10期217-221,共5页The Food Industry

基　　金：农业部公益性行业(农业)科研专项-浆果贮藏与产地加工技术集成与示范(201303073);国家重点研发计划(2017YFD0400900,2017YFD0400904)。

摘　　要：采用大蒜、丁香提取液和壳聚糖研究草莓的贮藏保鲜技术,通过测定贮藏过程中草莓果实的营养成分、感官品质等指标,探究草莓在低温冷藏条件下的成熟衰老过程和不同保鲜剂处理对草莓贮藏品质的影响。结果表明:冷藏条件下,大蒜和丁香保鲜液可明显减少草莓质量损失,减缓软化腐烂速度,使质量损失和腐烂速度较空白推迟6~7 d,降低草莓可溶性固形物和VC含量的下降速率,使其维持较好的品质,并能显著抑制MDA含量的增加及SOD活性的下降;贮藏至第9天,大蒜和丁香液浸泡的草莓SOD活性分别较空白增加了41.61%和34.56%,贮藏至第18天,MDA较空白分别降低了17.83%和30.04%。The storage and fresh-keeping techniques of strawberry were studied by garlic,lilac extract and chitosan.By measuring the nutritional components and sensory quality of strawberry during storage,the mature aging process of strawberry under cold storage conditions and the effect of different preservatives on the quality of strawberry storage were investigated.The results showed that garlic and clove fresh-keeping liquid could significantly reduce the quality loss of strawberry,slow down the speed of softening and decaying,delay the speed of quality loss and decaying for 6-7 d compared with the blank,reduce the speed of reducing the content of soluble solids and VC of strawberry,maintain good quality,and significantly inhibited the increase of MDA content and the decrease of SOD activity.Stored to the 9 th day,SOD activity of strawberry soaked in garlic and clove solution increased by 41.61%and 34.56%respectively,and MDA decreased by 17.83%and 30.04%respectively after stored to 18 th day.

关 键 词：草莓 大蒜 丁香 壳聚糖 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]