摘要
[目的]探讨梅干菜乙醇提取物对草莓涂膜保鲜的效果。[方法]用95%乙醇对购自江西的梅干菜进行60℃振荡浸提,得到乙醇提取物浓缩液,然后加入1%黄原胶溶液配制成不同浓度的涂膜液,将新鲜草莓分别浸渍在梅干菜提取物浓度为0、0.5%、1.0%和2.0%的涂膜液中,2 m in后测定草莓的品质指标。[结果]草莓采后用不同浓度的梅干菜提取物进行浸泡涂膜处理均可显著降低果实的腐烂率和失重率,延缓草莓中Vc、可滴定酸和可溶性糖等营养成分的消耗,延缓果实在贮藏期间的品质降低,提高草莓的保鲜效果。梅干菜提取液的浓度越大对草莓的保鲜效果越明显。2%梅干菜提取物涂膜可使草莓腐烂时间延长至1周。[结论]用梅干菜提取物作为草莓的保鲜剂安全、无毒、保鲜效果好。
[ Objective] The purpose was to discuss the effect of alcohol extracts from preserved mustard on fresh keeping of strawberries through coating film. [ Method] The preserved mustard purchased from Jiangxi Province was extracted by 95% ethanol through oscillation at 60 ~C to obtain the concentrated liquid of ethanol extract which was added by 1% xanthan gum to prepare the coating liquid with different con- cn. The fresh strawberries were soaked in the coating liquid with the preserved mustard extracts at 0, 0.5%, 1.0% and 2.0% resp. and the quality indexes were determined after soaking for 2 min. [ Result] The soaked coating treatment on the harvested strawberries by the preserved mustard extracts could significantly decrease the rotten degree and weight-losc-ratio, delay the consumption of nutritional components such as titratable acidity content, Vc content and soluble sugar content in the strawberries, defer the degradation of quality during fruit storage and im- prove the effectiveness of fresh-keeping. The higher the concn, of preserved mustard extract was, the more remarkable the effectiveness of fresh-keeping for strawberries would be. [ Conclusion] The preserved mustard extracts usedas the fresh-keeping agent for the strawberries had good fresh-keeping effect with safety and innocuity.
出处
《安徽农业科学》
CAS
北大核心
2009年第26期12695-12696,12794,共3页
Journal of Anhui Agricultural Sciences
基金
湘潭大学博士科研启动基金项目(07QDZ21)
关键词
梅干菜提取物
保鲜
草莓
Preserved mustard extract
Fresh-keeping
Strawberry
