不同处理的三种植物提取液对草莓保鲜效果影响

Effect of Different Plant Extractions on Fresh-keeping of Strawberry

以新鲜草莓为原料,研究蒜、姜及洋葱在常温和沸水得到的提取液对草莓保鲜效果的影响。分别将草莓放入蒜、姜及洋葱不同处理的提取液中,浸泡3 min,以蒸馏水浸泡3 min为对照,放入4℃的冰箱中贮藏。通过对其在贮藏期相关品质指标(质量损失率、细胞膜透性、腐烂率、可溶性固形物质量分数和呼吸强度)的测定,比较6种处理液的保鲜效果。结果表明:6种保鲜处理均在不同程度上降低草莓质量损失率和腐烂率,抑制草莓呼吸强度和细胞膜透性增大,延缓可溶性固形物质量分数下降。其中生蒜提取液对草莓的保鲜效果最好,与对照相比差异显著(p<0.05)。

Fresh strawberry as raw material, explore the fresh-keeping effects of different garlic, ginger and onion extracts on fresh strawberry. The fresh strawberry was dipped in extracts from garlic, ginger and onion for 3 min. The samples dipped in distilled water for 3 min were used as the control. Then these samples were stored at 4 ℃. Weight loss rate, cell membrane permeability, decay rate soluble solids content and respiratory intensity were measured during storage periods. The effects of six treatments on the fresh strawberry were compared. The result showed that six different extracts could decline the weight loss and the decay rate, inhibit respiratory intensity and cell membrane permeability, and delay the decline of the soluble solid content. The fresh garlic extracts revealed the best fresh-keeping effect and could significantly （p〈 0.05） improve the fresh-keeping effect of fresh strawberry compared with the control.