论文部分内容阅读
以蚕蛹壳聚糖作为主要材料,分别添加不同中药提取液作为抗菌剂制备复合浸涂液用于草莓的保鲜。以未浸涂的草莓为空白对照组,分别以壳聚糖(A组)、壳聚糖+金银花(B组)、壳聚糖+芦荟(C组)、壳聚糖+鱼腥草(D组)复合浸涂液浸涂草莓,在室温下每隔2 d测定草莓的腐烂指数、失水率、可滴定酸含量和维生素C(VC)含量等。浸涂保鲜试验第6天,对照组草莓的腐烂指数为4,完全腐烂,而A、B、C、D处理组草莓的腐烂指数分别比对照组下降了17%、54%、54%、15%;第4天后,各处理组的草莓与对照组相比失水率显著下降,其中C组第10天的失水率降低了最多,与对照组相比降低了27%;对照组第6天草莓中的可滴定酸质量分数为0.1%,A、B、C、D处理组分别比对照组升高了46%、138%、185%、53%;对照组第6天草莓中的VC质量比为450 mg/kg,A、B、C、D处理组分别比对照组升高了12.5%、37.8%、42.2%、17.8%。结果表明:家蚕蛹壳聚糖/中药复合浸涂液各处理组草莓的保鲜指标均优于对照组,差异达极显著水平(P<0.01),对草莓有较好的保鲜效果。
Silkworm chitosan as the main material, respectively, add different extracts of traditional Chinese medicine as an antibacterial agent composite dip coating solution for the preservation of strawberries. Chitosan (A group), chitosan + honeysuckle (B group), chitosan + aloe (C group), chitosan + Houttuynia (D) Group) composite dip-coating solution dip strawberry, strawberry decay index, water loss rate, titratable acid content and vitamin C (VC) content were measured every 2 days at room temperature. The decay index of strawberries in the control group was 4 and completely decayed on the 6th day after immersion preservation test, while the decay index of strawberries in treatments A, B, C and D decreased by 17%, 54%, 54% and 15% respectively %. After 4 days, the water loss rate of strawberry in each treatment group was significantly decreased compared with the control group, and the water loss rate of the strawberry in the treatment group on the 10th day was the highest, which was 27% lower than that of the control group. In the control group, The titratable acidity of Strawberry was 0.1%, and the treatments A, B, C and D increased 46%, 138%, 185% and 53% The weight ratio was 450 mg / kg, while the treatments A, B, C and D increased by 12.5%, 37.8%, 42.2% and 17.8% respectively compared with the control group. The results showed that the fresh keeping indexes of strawberry treated with silkworm chitosan / Chinese herbal compound immersion liquid were better than those of the control group, with significant difference (P <0.01).