香辛料在草莓保鲜中的应用研究

Study on Spice Applied in Strawberry Storage

香辛料提取液有一定的抑菌的功效。丁香的乙醇提取液对根霉的抑菌率24.3%、对啤酒酵母的抑菌率15.8%、枯草芽孢杆菌13.2%、青霉23%。丁香的乙醇提取液浸渍草莓可明显的减缓草莓的呼吸强度,降低水分的蒸发,与对照组相比减少水分损失19.5%;腐烂率减少22.5%;VC含量损失减少40.23%;总酸损失减少27%;可溶性固形物损失减少2.90%。显著延缓果实在贮藏期间的品质降低,提高草莓的货架保存期。

The spice extracts has certain bacteriostasis effect. The alcohol extracts of Eugeniolum caryophllata Thumb showed has 24% antibacterial effects on clove Rhizopus, 23% on Penicillium, 15.8% on yeast, 13.2% on Bacillus subtilis. It reduces the loss of respiration, inhabit the loss of water, compare with CK, 19.5% of water was saved, rate of rotten was saved 22.5%, VC content was saved 40.23%, acid content was saved 27%, soluble solid content was saved 2.9%, so as to keep the fruit quality. It significantly slows down the loss of the fruit quality during storage, preservation raising strawberries on the shelves.