灵芝提取液涂膜对草莓保鲜的影响

Effect of Ganoderma lucidum Extract on the Fresh-keeping of Strawberry

目的:研究灵芝提取液涂膜处理对草莓保鲜效果的影响。方法:利用超声波法提取灵芝菌丝体中的灵芝酸等生物活性成分,以其对草莓进行涂膜处理,分别用计数法、称重法和分光光度法测定在一定时间内对草莓的腐败率、失重率、还原糖含量及丙二醛含量进行测定,综合判断其对草莓的保鲜效果。结果:结果表明,2.5%灵芝提取液能够显著降低草莓的腐败率和失重率,在常温下可延长草莓的保鲜期。结论:灵芝提取物具有显著的保鲜效果,对于制备安全可食的水果保鲜剂具有一定的参考价值。

Objective： To study the effect of the treatment of Ganoderma lucidum extract on the fresh-keeping of strawberry. Methods： The bioactive components of triterpenoids in mycelia of Ganoderma lucidum were extracted by ultrasonic method. Distilled water by 1. 0%,1. 5%,2. 0%,2. 5%,3. 0%,3. 5% and other gradient dilution were used to get edible extract,with its strawberry coating treatment,respectively,by counting,weighing and spectrophotometry. Results： The results showed that 2. 5% Ganoderma lucidum extract could significantly reduce the rate of corruption and the rate of weight loss,and the content of malondialdehyde（MDA） in the strawberry,and could prolong the shelf life of strawberry at room temperature. Conclusion： The extract of Ganoderma lucidum prepared in this study had significant fresh-keeping effect,which could be of defermining value for the preparation of safe and edible fruit preservation.