核桃青皮乙醇提取物对采后无花果的保鲜效果

Retain Freshness of Ethanol Extract from Walnut Green Skin on Postharvest Fig

为解决无花果采后贮藏保鲜和核桃采收后核桃青皮资源浪费的问题,本文探究核桃青皮提取物对无花果的保鲜作用。以硬度、可滴定酸含量、维生素C含量、呼吸速率为指标,在常温环境和低温(0±2)℃条件下,测定浓度为3%、5%的核桃青皮乙醇提取物和0.3 mol/L CaCl_2处理后无花果的生理生化变化情况。结果表明:在常温环境保存5 d后,5%的核桃青皮乙醇提取物处理无花果的硬度、可滴定酸含量、维生素C含量、呼吸速率分别为4.52 N、0.19%、25.83 mg/100 g、25.99 mg CO2/(kg·h),在低温环境冷藏30 d后,5%的核桃青皮乙醇提取物处理无花果的硬度、可滴定酸含量、维生素C含量、呼吸速率分别为5.42 N、0.14%、35.83 mg/100 g、15.64 mg CO2/(kg·h)。在常温和低温环境下5%的核桃青皮乙醇提取物对无花果果实的保鲜效果仅次于0.3 mol/L CaCl2化学处理组,且无花果果实的品质和风味均能得到较好的保持,故选择5%核桃青皮乙醇提取物作为植物源保鲜剂。

In order to solve the problems of storage and preservation of figs and waste of walnut green skin resources after harvesting,this paper explored the preservation effect of walnut green skin extract on figs.Taking hardness,titratable acid content,vitamin C content and respiration rate as indexes,the physiological and biochemical changes of fig treated with 3%,5%ethanol extract of walnut green skin and 0.3 mol/L CaCl 2 were measured under normal temperature and low temperature(0±2)℃.The results showed that the hardness,titratable acid content,vitamin C content and respiration rate of fig treated with 5%ethanol extract of walnut green peel were 4.52 N,0.19%,25.83 mg/100 g and 25.99 mg CO 2/(kg·h),respectively after 5 days’storage in normal temperature,and it was refrigerated at low temperature for 30 days,the hardness,titratable acid content,vitamin C content and respiration rate of 5%ethanol extract from walnut green peel were 5.42 N,0.14%,35.83 mg/100 g and 15.64 mg CO 2/(kg·h),respectively.In normal and low temperature environment,5%ethanol extract of walnut green skin was second only to 0.3 mol/L CaCl 2 chemical treatment group,and the quality and flavor of fig fruit could be well maintained.Therefore,5%ethanol extract of walnut green skin was selected as plant source fresh-keeping agent.