摘要
以白茅根、连翘提取物为保鲜剂,以常规保鲜剂为对照,通过测定草莓果实保鲜中的腐败率、失重率、维生素C、糖度、可滴定酸、红色素、抗氧化活性、感官嗜好评价等指标,研究其对草莓果实的保鲜效果。结果表明:经过白茅根、连翘提取物处理的草莓,其腐败速度降低、营养物质的消耗减少,显著延缓了草莓在贮藏期间的品质降低,且以白茅根冷水提取物对草莓的保鲜效果最佳。
In this experiment,used extracts from Rhizoma imperatae and Forsythia as preservative,compared with the common preservative＇s as CK,the effect on the preservation of strawberry fruit,and measured indicators were studied,which included corruption rate,weight loss,vitamin C change,sugar content,titratable acidity,red pigment preservation,anti-oxidative changes,and experiment lasted 11 days.The results showed that with used extracts from Rhizoma imperatae and Forsythia,it slowed down the corruption rate,and reduced the consumption of nutrients significantly,the cold water extract of Rhizoma imperatae could keep the quality of strawberry best during storage.
出处
《北方园艺》
CAS
北大核心
2011年第21期138-141,共4页
Northern Horticulture
基金
北京市教育委员会共建专项资助项目(2011BAD24B02)
