改性魔芋精粉对草莓保鲜的研究

Study on the conservation of strawberry by modified konjac glucomannan

研究改性魔芋精粉对草莓的保鲜效果。用没食子酸、磷酸氢二钠和磷酸二氢钠、三聚磷酸钠3种不同改性魔芋精粉涂抹草莓,以果实腐烂率、粗蛋白、维生素C及各种微量元素含量为指标,评价其对草莓的保鲜效果。研究表明,常温下不同改性的魔芋精粉均能有效缓解草莓失水、腐烂、霉变而造成的损失,有效延长了草莓的贮藏期,同时保持了品质和风味,提高了商品价值。其中以没食子酸改性试剂效果较好。

In this acticle, it was studied on the conservation of strawberry by modified konjac glucomannan in gallic acid, phosphoric acid hydrogen two sodium sums phosphoric acid two hydrogens sodium, poly sodium phosphate three different ways.The rate of decay,CP,Vc and various microelements were evaluated.The result showed that the modified glucomannan could effectively prevent strawberry from losing water and deteriorating and thus extend the storage period under room temperature, and meanwhile it could maintain the quality and flavor of the fruit, and thus greatly increase the commercial value of strawberry.