摘要
常温下以香辛料兴安百里香精油熏蒸气调保鲜草莓,从贮存期草莓的失重率、腐烂指数、可溶性固形物、VC含量、可滴定酸、可溶性还原糖、过氧化氢酶(CAT)、过氧化物酶(POD)、多酚氧化酶(PPO)比活力指标来研究兴安百里香精油对草莓的保鲜效果。试验结果:品质指标中,精油熏蒸气调可减少失重率、降低腐烂指数、保持较高可溶性固形物含量;生理指标中,精油熏蒸气调可有效减缓VC含量、可滴定酸含量、可溶性还原糖的降低;抗氧化酶系指标中,精油熏蒸气调的CAT比活力、PPO比活力均高于对照,但对POD比活力影响不明显。可见,兴安百里香精油熏蒸气调保鲜草莓可一定程度延长草莓的贮存期。
The preservation effect of using spices Thymus dahuricus Serg. essential oil in strawberry storage was studied by the vigor indexes like the weight loss, decay index, soluble solids content, VC content, titratable acid, soluble reducing sugar, catalase （CAT）, peroxidase （POD）, and poly- phenol oxidase （PPO）. The results showed that treatment can reduce the weight loss rate and decay index, and maintain higher soluble solids content. The VC content decreased, as well as the titratable acid content, and the soluble sugar content declined. The activity of antioxidant enzymes like CAT and PPO was higher than that of the control group, but the effect of treatment on POD activity was not obvious. The results implied that the spices Thymus dahuricus Serg. essential oil could extend the preservation of strawberry fruit.
出处
《中国农机化学报》
2015年第3期180-185,共6页
Journal of Chinese Agricultural Mechanization
基金
吉林省科技发展计划重点项目(20110909)--吉林西部罗布麻规范化栽培技术研究与示范基地建设
吉林省科技支撑计划重点科技攻关项目(20130206027NY)--吉林省西部苜蓿丰产栽培技术集成研究与示范
吉林省大学生创新创业训练计划--吉林西部野生植物精油开发
关键词
香辛料
兴安百里香
草莓
保鲜
spice
Thymus dahuricus Serg.
strawberry
preservation
