草莓保鲜剂的开发研究

Development and research of strawberry preservative

中文关键词:  草莓  保鲜剂  可滴定酸  维生素C  贮藏

英文关键词:strawberry  preservative  titratable acid  vitamin C  storage

中文摘要:

      目的 探讨不同类型保鲜剂对草莓采摘后的保鲜效果。方法 将草莓置于蒸馏水、生姜提取液、甘草-壳聚糖溶液中浸泡1 min, 探讨保鲜剂对草莓感官、营养、生化指标等的影响。结果 与对照组相比, 2种保鲜剂都能显著抑制草莓失重、腐烂, 也能延缓维生素C和可滴定酸含量下降, 抑制超氧化物歧化酶和过氧化物酶活性损失, 但甘草-壳聚糖保鲜效果更好。贮藏6 d后, 甘草-壳聚糖组比空白对照组可滴定酸含量高72.90%, 维生素C含量高93.79%, 过氧化物酶活性高233.01%, 超氧化物歧化酶活性高187.47%。结论 甘草-壳聚糖作为保鲜剂, 能有效地延长草莓贮藏期。

英文摘要:

      Objective To investigate the effect of different types of preservatives on strawberry after picking. Methods Strawberries were soaked in distilled water, ginger extract and licorice-chitosan solution for 1 min to explore the effect of preservative on sensory, nutritional and biochemical indexes of strawberries. Results Compared with the control group, the 2 preservatives could significantly inhibit the weight loss and decay of strawberry, delay the decline of vitamin C and titratable acid content, and inhibit the loss of superoxide dismutase and peroxidase activity, but licorice-chitosan had better preservation effect. After 6 d of storage, the contents of titrated acid, vitamin C, peroxidase and superoxide dismutase in the licorice-chitosan group were 72.90%, 93.79%, 233.01% and 187.47% higher than those in the blank control group, respectively. Conclusion As a preservative, licorice-chitosan can effectively extend the storage period of strawberries.