桑叶复方对水果保鲜作用研究

Study on Composite Mulberry Leaf on preservation of fruits

目的:研究桑叶复方对水果保鲜的效果。方法:以壳聚糖为成膜剂,以桑叶、艾叶、蒲公英和薄荷(10g)为保鲜剂,设计桑叶、艾叶、蒲公英的正交实验对草莓进行涂膜处理。在4℃放置7d,以失重率为指标,得出保鲜剂最佳配方为桑叶37.5g、艾叶37.5g、蒲公英12.5g、薄荷10g。然后通过验证实验,检验最佳配方的可行性。最后将其运用于保鲜不同类型的水果:葡萄和梨。测定葡萄和梨的生理指标来检验桑叶复方的保鲜作用。结果:桑叶复方能抑制水果水分蒸发,减缓营养物质VC、可滴定酸(TA)、可溶性固形物(SSC)的损耗。结论:桑叶复方对多种水果起到很好的保鲜作用。

Objective：The research was about the effect of preservating fruits with Composite Mulberry Leaf. Methods：Chitosan as a film-forming agent and Chinese Traditional Herbal extract as an preservational agent were mixed to form a compound coating agent. To evaluate the fresh-keeping effect,the weight loss rate of strawberry treated with the compound coating agent were determined after 7 days storage at 4℃. Achieving an optimal compromise low weight loss rate,the optimal formulation of the compound coating agent was gotten. Then through the verification tests,the feasibility of the optimal formulation could be proved. Finally the different types of fruits：grapes and pears were preserved by using the optimal formulation. Results：The water′ s evaporation of fruits could be inhibited and the loss of vitamin C,titratable acid（TA） and soluble solids cotent （SSC） could also be reduced. Conclusion：Composite Mulberry Leaf has obvious effect on preservation of several kinds of fruits.