文档介绍：贵州农业科学
2014,42(3):133~135
Guizhou Agricultural Sciences
文章编号
[ ]10013601(2014)030156013303
三种保鲜液对草莓的保鲜效果
陶永元,王振吉,舒康云
楚雄师范学院云南楚雄
( , 675000)
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
3 , 、、、、 C
含量为考察指标考察配制的种保鲜液对草莓的保鲜效果结果表明种保鲜液都有较好的保鲜效果
, 3 。:3 ,
其中由甘草提取物及壳聚糖制备的保鲜液保鲜效果最好草莓保鲜期由延长到保存
, % % , 2 d 4 d,
到时失重率为是对照组的腐烂率为仅是对照组的有机酸含量为是对
4 d , %, 50%; 6%, 17%; %,
照组的倍可溶性糖含量为是对照组的倍维生素含量为是对照组的
; %, ; C 70 mg/100g,
倍。
[关键词]甘草;八角;茶多酚;壳聚糖;草莓;保鲜
中图分类号文献标识码
[ ]; [ ]A
Effects of Three Preservatives on Strawberry
TAO Yongyuan,WANG Zhenji,SHU Kangyun
(Chuxiong Normal University ,Chuxiong ,Yunnan 675000,China)
Abstract: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 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
results indicated that all the three kinds of preservative had good effect of preservation.
Preservative solution consists of % licorice extract and % of chitosan had the best effect of
that condition,th