摘要
为了揭示鹿蹄草浸提液具有抑制青霉、根霉等真菌的作用,将其添加到涂膜液中对新鲜草莓进行处理,草莓贮藏过程中对其品质指标的变化进行测定。结果表明:该处理可明显减轻草莓中的可溶性固形物、VC和总酸在贮藏过程中的降低幅度,减缓果实的失重;同时能显著抑制微生物的繁殖,使得草莓的腐烂程度降低,延长了草莓的货架期。
To indicate that Pyola caUiantha extracts could restrain penicillium and root mildew, etc activities. Pyola caUiantha extracts were added in coating solution to freat fresh strawberry. Some indexs were assayed during cold storage. The results suggested that this treatment can sustain the content of soluble solid substance, VC and titratable acid and cut down the weight loss. The microbial growth of treated fruit is inhibited, so the decay of treated strawberry is much less than the control, and shelf life is prolonged.
出处
《食品科学》
CAS
CSCD
北大核心
2008年第1期325-328,共4页
Food Science
基金
北京市自然科学基金资助项目(6042005)
关键词
鹿蹄草
抑菌活性
草莓保鲜
Pyola calliantha
antimicrobial poperties
strawberry preservation
