壳聚糖姜蒜提取液复合保鲜剂对草莓保鲜效果的研究

Study on Fresh keeping Effect of Complex Antistaling Agent of Chitosan and Extraction from Ginger and Garlic on Strawberry

[目的]为了开辟草莓贮藏保鲜的新途径。[方法]以新鲜草莓为材料,在贮藏前用不同配比的壳聚糖生姜大蒜提取液复合保鲜剂处理,通过对其在贮藏期间相关品质指标(腐烂率、失重率、可滴定酸含量、Vc含量和可溶性固形物含量)的测定来确定最佳保鲜剂配比。[结果]0.75%的壳聚糖生姜大蒜提取液复合保鲜剂涂膜对果实保鲜效果最好,该处理显著抑制了果实腐烂率的上升,延缓了果实可滴定酸含量、可溶性固形物和Vc含量的下降,效果明显好于其他各组处理。[结论]壳聚糖生姜蒜提取物结合,草莓果实在常温下的贮藏期延长。

[ Objective] The study was to open up a new ways for storage and preservation of strawberry. [ Method ] With strawberry as materials, the treatments with different matching of chitosan and extraction from garlic and ginger were designed before storage and the related indexes of quality （the rot rate, weight loss rate, titratable acid, Vc content and TSS content） during storage were measured to determine the optimum ratio of fresh keeping effect. [ Result ]Treatment with 0.75 % chitosan and extraction from garlic and ginger was best to keep fresh of swawberry fruit. It could obviously inhibit the rise of rot rate and delay the decrease of the titratable acid, TSS and Vc content in fi＇uit. Its effect was significantly better than that of other treatments. [Conclusion]The combination of chitosan and extinction from garlic and ginger could delay the storage period of strawberry fruit in normal condition.