摘要
采用魔芋精粉作为被膜剂,对草莓进行CaCl2、水杨酸(SA)、中药浓缩液等浸泡处理,以浸钙浓度、浸钙时间,水杨酸浓度、中草药浓度、魔芋精粉浓度五个因素作五水平五元二次正交旋转组合试验,经过线性回归分析,建立模型得出:在保证好果率大于75%的情况下,经以浓度为5.8%的CaCl2浸泡2 min,再以浓度为0.0397%的SA、0.16%的魔芋精粉、40%的中药为配方制得的复合液涂膜,对草莓果实有较好的保鲜效果。
Using kanjac flour as coating agents, this research dipped strawberry in CaCl2, the Salicylic Acid （SA） and herbal medicine concentrated solution. Quadratic Orthogonal design was employed to change five factors experimentally, concentration, time of dipped Calcium, concentration of salicylic acid and herbal medicine solution. A model, established by liner regression analysis, indicated when more than 75% of the fruits being good ones, if strawberry fruit dipped by 5.8% CaCl2 for 2 min, then coated by a complex fluid of 0. 0397% SA, 0. 16% kanjac flour and 40% Chinese herbal medicine, the coating functioned well to keep fruits fresh.
出处
《文山师范高等专科学校学报》
2006年第3期115-120,共6页
Journal of Wenshan Teachers College
关键词
草莓
涂膜
保鲜
strawberry
coating
fresh keeping
