漂白胶天然保鲜剂对芒果保鲜效果的研究

Study on the effect of the mango treated with natural preserver of bleached lac

采用不同浓度的漂白胶、竹叶提取物、黄连(根)、厚朴(皮)等天然物质对芒果进行保鲜试验,在室温( 2 5～2 8°C)条件下贮藏2 1 d后,对各处理样品和对照的失重率、发病指数、转色指数及品质指标进行了测定,确定了漂白胶、竹叶提取物、厚朴(皮)分别为降低芒果失重率、抑制芒果发病、延缓芒果后熟转色的主要影响因素,3种有效成分的较适宜浓度分别为漂白胶6 %、竹叶提取物3%、厚朴(皮) 3%。

Atroom temperature( 2 5～ 2 8℃ ) ,the mango was treated with differentconcentration of bleach lac,bamboo leaf,coptis root,bark of officinal Magnolia,and preserved for2 1 days.The loss of water,the index of color changing and the index of quality were analyzed respectively. The bleached lac,bamboo leaf and bark of officinal Magnolia were considered as main factors of reducing the loss of water,restraining the disease and delaying the maturity.The appropriate concentration of the three ingredients were 6 % ,3% and 3% respectively.