摘要
采用菌丝生长速率法筛选出对草莓采后主要病原菌抑制效果最佳的中草药单剂及复配组合,并以腐烂率为调查指标,通过正交试验研究确定复配的最佳保鲜质量浓度配比,即丁香和蛇床子均为1g/L、补骨脂1.5g/L。使用中草药复合保鲜剂、丁香单剂、化学保鲜剂对草莓进行防腐保鲜处理,调查不同处理对草莓常温贮藏过程中各种保鲜指标的影响。结果表明:各保鲜剂处理组均能降低草莓贮藏过程中的质量损失率和腐烂率,减少可溶性固形物及VC含量的下降,且复合中草药处理组的各种保鲜指标均优于丁香单剂和化学防腐保鲜剂多菌灵。
The optimal single and combined ethanol extracts of Chinese herbal medicines inhibiting the main postharvest pathogens of strawberry were screened and the optimal concentrations of three selected ethanol extracts when used combinato- dally were determined using orthogonal array design to be 1 g/L for both Flos CaryophyUi and Fructus Cnidii and 1.5 g/L for Fructus Psoralea. The fresh-keeping effects of Flos Caryophylli ethanol extract, carbendazim as a chemical preservative and the best combination of three selected ethanol extracts on strawberry were compared. The results showed that various preservative groups could the weight loss rate and decay rate of strawberry and reduce the decrease of soluble solid and vitamin C contents. Moreover, the combination of Flos Caryophylli, Fructus Cnidii and Fructus Psoralea was superior to Flos Caryophylli and carbendazim in terms of physicochemical properties of treated strawberry.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第4期262-266,共5页
Food Science
基金
辽宁省教育厅高等学校科学研究资助项目(2004F093)
关键词
草莓
中草药
复合保鲜剂
病原真菌
strawberry
Chinese herbal medicine
complex preservative
pathogenic fungi
