植物精油对草莓保鲜效果的影响研究

研究了常温条件下植物精油对草莓保鲜效果的影响。选取2种薄膜(高透氧量的PE薄膜和高阻隔性复合薄膜,分别记为FA膜与FB膜),设置5组试验(空白组,FA膜组,FB膜组,添加精油的FA膜组,添加精油的FB膜组),定期对草莓进行感官评价,并测定其可溶性固形物含量、失重率及Vc含量等技术指标。结果表明,在常温条件下,添加植物精油在一定程度上有利于草莓的保鲜,可以延长草莓的货架寿命;高阻隔性复合薄膜(FB膜)与精油联合应用的保鲜效果较好,是草莓保鲜包装较为有效的方式。

Effects of Essential Oil on Strawberry Fresh-Keeping

The effects of essential oil on strawberry fresh-keeping at normal temperatures were researched by choosing two kinds of film (PE film with high oxygen permeability and composite film with high barrier marked as FA membrane and FB membrane). The experiments of strawberry packaging were conducted in five groups (the group of CK, the group of FA membrane, the group of FB membrane, the group of FA with added essential oil, the group of FB with added essential oil). The sensory evaluation, soluble solids content, weightlessness rate and Vc content of strawberries were all measured at regular intervals. The results showed that the essential oils had certain effects in fresh-keeping and could extend the shelf life of strawberries to a certain degree at normal temperatures. Composite film (FB membrane) with high barrier combined with essential oils was the effective packaging method for strawberry with an obvious preservation effect.