新型生物复合缓释型保鲜剂对印度红瓜保鲜生理及品质的影响

Effect of a New Biological Compound Slow-released Preservative on Physiology and Quality of Ivy Gourd

研究自制的新型生物复合缓释型保鲜剂对印度红瓜保鲜效果。试验结果表明:与对照组相比,该保鲜剂可以较好地维持印度红瓜果实的色泽和营养物质,延长货架期;高释放速率的香樟叶提取物,可以有效地发挥保鲜剂的杀菌和抗氧化能力,减少印度红瓜的腐败微生物滋生,延缓果实品质下降,从而延长印度红瓜果实贮藏时间,保鲜效果较好。通过正交试验确定:环境温度4℃,相对湿度40%和吸附剂的比例1∶1为新型保鲜剂最佳作用条件。

Ivy gourd was treated with a self-made new biological compound slow-released preservative to observe the effect of the preservative on the storage of the ivy gourd.The results showed that compared with the control the preservative treatment was better in maintaining the color and nutrients of the ivy gourd and prolonged the shelf life of the ivy gourd.The preservative made of Cinnamomum camphora leaf extract with high release rate effectively exerted the antiseptic and anti-oxidation ability of the preservative,reduced the growth of spoilage microorganisms of the ivy gourd,delayed the decline of fruit quality and thereby prolonged the storage of the ivy gourd.An experiment with orthogonal design of the preservative showed that the preservative had optimum effect on the storage of the ivy gourd under the conditions that the ambient temperature was 4°C,the relative humidity 40%and the ratio of preservative to adsorbent 1:1.