摘要
用20mg/L的纳他霉素溶液对新鲜草莓果实进行浸泡和喷雾处理,探讨了不同处理方式和浸泡时间对新鲜草莓贮藏过程中生理和病理指标的影响。实验结果表明:纳他霉素处理可有效控制果实表面霉菌数量,并可降低果实呼吸强度及腐烂率上升的速度,减慢叶柄叶绿素含量下降的速率,提高果实花色素苷含量。浸泡5min和喷雾处理比浸泡10min处理显示了明显的防腐效果。
With the goal of evaluating the effect of different treat methods of natamycin on strawberry storability, we dipped or sprayed strawberry with 20 mg/L natamycin solution before storage. The results showed that compared with CK, all of the natamycin treatments effectively controlled the mold population, inhibited respiration rate and fruit rot, slowed down the chlorophyll degradation and increased the anthocyanin concentration. Moreover, The optimum effect of preservation of strawberry appeared to be the treatments of dipping for 5 rain and spray, with which the fruit rot was controlled effectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第12期515-520,共6页
Food Science
基金
国家自然科学基金项目(30571302)
大连民族学院青年科研基金项目(2006A202)
关键词
草莓
纳他霉素
保鲜
生理和病理指标
strawberry
natamycin
preservation
index of physiology and pathology
