三种化学保鲜剂对皇冠梨保鲜效应的研究

Study on the Preservation Effect of Three Kinds of Chemical Preservatives on Crown Pear

为延长皇冠梨的贮藏期,将皇冠梨分为四组,用清水作为对照,分别用8mmol/L的草酸,0.15g/L的水杨酸及2.5%的氯化钙溶液浸泡皇冠梨20min,从失重率、SSC、TA、维生素C含量等方面研究了室温下草酸、水杨酸、氯化钙对皇冠梨的保鲜效果。结果表明:与对照相比,3种保鲜剂降低果实失重率,减少SSC、TA、维生素C等营养物质的损失,提高了果实的感官品质,延长了果实贮藏期。草酸是3种保鲜剂中各项保鲜能力最强的一种,在失重率、SSC、TA、维生素C上保鲜效果均最好,水杨酸和氯化钙相差不多,氯化钙在减少失重率上有所欠缺。

In order to extend the storage period of the crown pear,this paper divides the crown pear into four groups,using clear water as the control,soaking the crown with 8 mmol/L oxalic acid,0.15 g/L salicylic acid and 2.5% calcium chloride solution respectively for 20 minutes.The effects of oxalic acid,salicylic acid and calcium chloride on the preservation of crown pear at room temperature were studied from the aspects of weightlessness rate,SSC,TA and vitamin C content.The results showed that,compared with the control,three preservatives can reduce the weight loss rate of fruits,reduce the loss of nutrients such as SSC,TA and vitamin C,improve the sensory quality of fruits and extend the storage period of fruits.Oxalic acid is one of the three fresh-keeping agents with the strongest freshkeeping ability.It has the best fresh-keeping effect in weight loss rate,SSC,TA and vitamin C.Salicylic acid and calcium chloride have similar fresh-keeping effect,and calcium chloride is deficient in reducing weightlessness rate.