草莓保鲜剂的开发研究

目的 探讨不同类型保鲜剂对草莓采摘后的保鲜效果。方法 将草莓置于蒸馏水、生姜提取液、甘草-壳聚糖溶液中浸泡1 min, 探讨保鲜剂对草莓感官、营养、生化指标等的影响。结果 与对照组相比, 2种保鲜剂都能显著抑制草莓失重、腐烂, 也能延缓维生素C和可滴定酸含量下降, 抑制超氧化物歧化酶和过氧化物酶活性损失, 但甘草-壳聚糖保鲜效果更好。贮藏6 d后, 甘草-壳聚糖组比空白对照组可滴定酸含量高72.90%, 维生素C含量高93.79%, 过氧化物酶活性高233.01%, 超氧化物歧化酶活性高187.47%。结论 甘草-壳聚糖作为保鲜剂, 能有效地延长草莓贮藏期。

Development and research of strawberry preservative

Objective To investigate the effect of different types of preservatives on strawberry after picking. Methods Strawberries were soaked in distilled water, ginger extract and licorice-chitosan solution for 1 min to explore the effect of preservative on sensory, nutritional and biochemical indexes of strawberries. Results Compared with the control group, the 2 preservatives could significantly inhibit the weight loss and decay of strawberry, delay the decline of vitamin C and titratable acid content, and inhibit the loss of superoxide dismutase and peroxidase activity, but licorice-chitosan had better preservation effect. After 6 d of storage, the contents of titrated acid, vitamin C, peroxidase and superoxide dismutase in the licorice-chitosan group were 72.90%, 93.79%, 233.01% and 187.47% higher than those in the blank control group, respectively. Conclusion As a preservative, licorice-chitosan can effectively extend the storage period of strawberries.