| 赵玲玲,姜文利*,张 岩,刘金光.不同天然生物保鲜液对桑葚贮藏品质的影响[J].保鲜与加工,2015,15(4):26~31 |
| 不同天然生物保鲜液对桑葚贮藏品质的影响 |
| Effect of Different Natural Biological Preservative Solution on Storage Quality of Mulberry |
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| DOI： |
| 中文关键词: 桑葚 山豆根 肉豆蔻 壳聚糖 保鲜 |
| 英文关键词:mulberry radix sophorae subprostratae Myristica fragrans chitosan storage |
| 基金项目: |
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| 摘要点击次数: 1202 |
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| 中文摘要: |
| 以桑葚为试材，以果实感官品质评分、失重率、VC含量、色差和腐烂指数为指标，研究山豆根、肉豆蔻及其复合提取液和不同浓度壳聚糖涂膜液对（2±1） ℃下贮藏6 d桑葚品质的影响。结果表明，①山豆根、肉豆蔻及其复合提取液与对照（蒸馏水）相比，均对桑葚有较好的保鲜效果，可在一定程度上抑制桑葚的品质下降，降低果实失重率，减缓VC的降解，其中保鲜效果最佳的是山豆根提取液（料液比为1∶10）；②在不同浓度的壳聚糖涂膜液中，以1.0%的浓度处理对保持桑葚的VC含量、感官品质以及抑制果实腐烂的效果最明显；在贮藏前3天，浓度为1.5%的壳聚糖涂膜液对桑葚失重率控制最好；在贮藏3~6 d时，壳聚糖浓度越高，失重率越小。 |
| 英文摘要: |
| In this study, we chose mulberry as experimental materials, taking the fruit sensory quality score, weight loss rate, VC content, color difference and decay index as the indexes, in order to investigate the effects of radix sophorae subprostratae extract, Myristica fragrans extract, their complex extract and different concentrations of chitosan treatments on quality of mulberry during storage at (2±1) ℃ for 6 days. The results were as follows. ① The radix sophorae subprostratae extract，Myristica fragrans extract and their complex extract all had better fresh-keeping effects on mulberry compared with the control experiment, to a certain extent, could inhibit the decrease of the quality of mulberry, reduce weight loss rate, and delay the degradation of VC. The radix sophorae subprostratae extract (solid-liquid ratio was 1∶10) was the best preservation effect. ② The storage effects of 1.0% chitosan coating agents were obvious on the maintenance of VC content, sensory quality and the inhibition of decay of mulberry in different concentrations of chitosan coating agents. During the early 3 days storage, the effect of 1.5% chitosan coating agents was the best to control the weight loss rate of mulberry, during 3 to 6 days storage, the higher the concentration of chitosan, the smaller the weight loss rate. |
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