核桃青皮提取液对樱桃的保鲜作用

Effect of Extracts From Walnut Peel on Storage Quality of Cherry

以樱桃为试材,采用60、80、100mg·L^-1的核桃青皮乙醇提取液浸泡处理樱桃,测定果实的失重率、腐烂率、维生素C含量、可滴定酸含量、可溶性固形物含量等各项生理指标,研究了不同质量浓度的核桃青皮乙醇提取液对樱桃的保鲜效果,以期为开发核桃青皮这一农林废弃物的实际应用前景提供参考依据。结果表明:与对照相比,3个处理均可以减缓樱桃在贮藏过程中的失重率、腐烂率、维生素C含量、可滴定酸含量、可溶性固形物含量和感官评价等各指标的变化速度,延长樱桃的保鲜期,其中80mg·L^-1的处理保鲜效果最好。

Using cherry as test material,the physiological indexes such as weight loss rate,rotting rate,vitamin C content,TSS content,TA content,etc were detected after soaking in the ethanol extract of walnut peel with different mass concentrations(60,80,100mg·L^-1),the preservation effect of the ethanol extract of walnut peel with different mass concentrations on cherry was studied,so as to provide theoretical basis for the development of walnut peel as a practical application prospect of agricultural and forestry waste.The results showed that compared with the control,the three treatments could slow down the change rate of weight loss rate,decay rate,vitamin C content,TSS content,TA content and sensory evaluation of cherries during storage,and prolong the freshness of cherries,among which the 80mg·L^-1 treatment had the best preservation effect.