壳聚糖与甘草提取物复配对草莓的保鲜效果

Preservation Effects of Compound of Chitosan and Glycyrrhiza Extracts on Strawberry

为延长草莓的贮藏时间,降低其腐烂率,将甘草提取物与壳聚糖配制成不同浓度的溶液作为保鲜剂,对草莓进行保鲜试验。结果表明:当甘草提取物浓度为1.25%、壳聚糖浓度为1.5%时,草莓的保鲜效果较好,贮藏期延长了3d,贮藏4d的失重率是4.3%,腐烂率为6%,有机酸含量为0.74%,可溶性糖含量为10.4%,维生素C含量为0.7%。

The solution of licorice extract and chitosan were prepared as preservative to prolong the storage life of strawberry and decrease its rotting rate.Preservation experiments demonstrated that there was the best preservation result when the concentration of licorice extract and chitosan was 1.25% and 1.5% separately.The storage life was prolonged by three days.The weight loss rate of strawberry treated with preservative solution after four days was 4.3%,and the rotting rate,organic acid content,soluble sugar content,vitamin C content was 6%,0.74%,10.4% and 0.7%,respectively.