摘要
以丁香提取液为保鲜剂,通过测定草莓果实保鲜指标,研究其对草莓果实的保鲜效果。结果表明,不同体积分数的丁香提取液均可在不同程度上降低草莓的腐烂率、呼吸强度,减少水分损失,减缓可滴定酸、Vc含量及感官指标的下降速度,具有一定的保鲜作用。其中,体积分数为4.0%,2.0%,1.0%的丁香提取液对草莓的保鲜效果显著优于对照组(P<0.05),而0.5%的丁香提取液对草莓各项指标的影响均不明显,与对照组之间差异不显著(P>0.05)。
Using clove alcohol extracts as preservative, preserving effects on strawberries were studied by determining their preservation indices. The results showed that any consistency of clove alcohol extracts could decrease the decay rate, the respiratory intensity and weight loss,delay the decline of vitamin C, titratable acidity contents and sensory evaluation. 4.0%, 1.0% and 2.0% clove alcohol extracts could significantly （P 〈 0.05） improve the preservation effects of strawberries,but 0.5% clove alcohol extracts exhibited no significant difference （P 〉 0.05 ） when compared with that of the control.
出处
《山西农业科学》
2012年第6期677-681,共5页
Journal of Shanxi Agricultural Sciences
基金
中北大学校青年科学基金项目(20100510)
关键词
丁香
提取液
草莓
保鲜
clove
extraction
strawberry
preservation
