摘要
为探讨甘草、连翘提取液及其复合液对桃果实保鲜效果的影响,分别用料液比为1∶20的甘草提取液、连翘提取液以及两者按3∶1、1∶3、1∶1比例混合的复合液共5种处理浸泡桃果实各5min,以蒸馏水浸泡处理桃果实5 min为对照(CK),研究了不同中草药提取液处理对桃果实生理生化变化的影响。结果表明:与对照相比,不同中草药提取液处理均可在不同程度上提高桃果实的保鲜效果,其中甘草提取液和甘草∶连翘=1∶1复合液2种处理能够显著(P<0.05)降低桃果实的失重率,推迟呼吸高峰的出现并降低峰值,减缓可溶性固形物(SSC)及可滴定酸(TA)质量分数的下降,抑制丙二醛(MDA)质量摩尔浓度的上升,维持较高的VC质量分数,保持桃果实良好的感官品质,并使其贮藏期比对照延长2 d。
In order to investigate the preservation effects of glycyrrhiza or forsythia extracts and their complex liquids on peach fruit ,the physiological and biochemical characteristics of peaches were determined after 5 min treatment by the extracts of glycyrrhiza,forsythia,and their complex liquids. The proportions of complex liquids were glycyrrhiza ： forsythia=3：1,1：3,1 ： 1. The control was distilled water. The results showed that：compared to the control, the preservation effects of peaches were improved by different chinese herbal extracts. After treated with glycyrrhiza extract and glycyrrhiza：forsythia =1：1 complex extract,the weight loss rate and respiration of peach were decreased significantly（P〈0.05）. And the mass fraction of SSC and TA were mitigated. Treated with glycyrrhiza extract and glycyrrhiza：forsythia =1：1 complex extract,the increase of MDA was inhibited, the high mass fraction of Vc was maintenanced. The commodity value of peach fruits waskeeped, and compared to the CK,the storage period of peach was prolonged 2 days.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2012年第12期1307-1313,共7页
Journal of Food Science and Biotechnology
基金
山东省自然科学基金联合专项项目(ZR2011CL009)
关键词
中草药
甘草
连翘
桃果实
保鲜
chinese herbal, Glycyrrhiza, Forsythia, peach fruit, storage
