丁香提取液对马铃薯保鲜效果的影响

RESEARCH ON THE EFFECT OF CLOVE EXTRACTS ON PRESERVATION OF POTATO

在3种储藏温度(4℃、12℃、20℃)下,研究了不同质量浓度(0.025 g/L、0.050 g/L、0.075g/L)的丁香提取液对马铃薯保鲜效果的影响.结果表明:丁香提取液能够有效地抑制呼吸作用和丙二醛含量的增加,减缓失重率,抑制PPO活性的增大;储藏温度对4个指标均具有显著影响,储藏温度对呼吸强度影响不大,对其他指标的影响很大,温度越低保鲜效果越好.提取液浓度对失重率影响不显著,对其他指标均具有显著影响,但是从F值可以看出浓度增大时保鲜效果增加并不明显.因此,马铃薯在实际储藏时,可以喷施0.025 g/L的丁香提取液,在4℃的温度下储藏,以减缓其品质的劣变.

In this paper,we studied the change rule of the potato storage quality with time in the presence of clove extract with different concentrations （0.025,0.050,0.075 g/L） at different temperatures （4,12,20℃ ）. The results showed that the clove extract could effectively suppress respiration of potato, slow down the increase of weight loss rate and MDA content, and inhibit the increase of the PPO activity. The storage temperature had a significant effect on the above four indexes;and the change of storage temperature had little effect on the respiratory intensity, but had a great effect on the other indexes;and better preservation effect could be get at lower temperature. The extract concentration had no significant effect on the weight loss rate,and had a significant effect on the other indexes;but, from the F value, there was no obvious increase on the preservation effect with the increase of concentration. Therefore, the quality deterioration of potatoes could slow down by spraying 0.025 g/L clove extract at 4℃ during actual storage.