摘要
以草莓为研究对象,利用浓度为0.10%、0.30%、0.60%的迷迭香提取液进行处理,研究草莓的室温保鲜效果。结果表明:经迷迭香提取液处理后,能在一定程度上延长草莓的贮藏期,其中以浓度为0.30%的迷迭香提取液处理效果最佳,其失重率和腐烂率比对照组低45%和60%。可见,迷迭香提取液作为天然抗氧化剂能对草莓的防腐保鲜起到一定作用。
Fresh strawberry was used to study the fresh-keeping effect of rosemary extract at various concentrations including 0.10% ,0.30% and 0.60% during storage at room temperature.The results showed that the storage period of strawberries was lengthened after treating by rosemary extract. The reducing sugar content, titration acid content,soluble solids content and VC content were higher than those in the control group,among them with 0.30% of rosemary extract treatment effect was the best,its weight loss rate and the decay rate were 45% and 60% lower than the control group.It was thus clear that rosemary extract as natural antioxidant played a role to the fresh-keeping of strawberry.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第3期325-328,共4页
Science and Technology of Food Industry
基金
辽宁省食品安全重点实验室暨辽宁省高校重大科技平台"食品贮藏加工及质量安全控制工程技术研究中心"开放课题(LNSAKF2011012)
关键词
草莓
迷迭香提取液
贮藏
strawberry
rosemary extract
storage
