摘要
[目的]开发新的蓝莓保鲜技术并有效利用牛蒡资源.[方法]在常温下将浓度为0.2、0.4、0.6、0.8 g/ml的牛蒡提取液以及对照组（蒸馏水）对蓝莓进行涂膜处理,研究各处理蓝莓腐烂率、呼吸强度、硬度、可滴定酸含量、VC含量、丙二醛（MDA）含量的变化.[结果]与对照组比较后发现,各浓度牛蒡提取液对蓝莓都有保鲜效果,牛蒡浓度较低时随其浓度的增加保鲜效果增强,当浓度较高时保鲜效果没有明显提升,在其浓度为0.6～0.8 g/ml时保鲜效果最佳.[结论]牛蒡提取液可以用于果蔬保鲜,最佳使用浓度范围为0.6～0.8 g/ml.
[Objective] In order to develop new blueberries preservation technology and use burdock resources.[Method] This paper will make a contrast between burdock which concentration is 0.2,0.4,0.6,0.8 g/ml and no treatment control group,conduct film processing to blueberries,research every group＇ s diversification of blueberries in decay rate,respiration rate,hardness,titratable acidity,Vc content,changes of MDA content.[Result] It was found that every extraction of burdock in different concentration has preservative effect.Preservative effect increase by the concentration of burdock extraction when the concentration is low,when the concentration is higher the preservative effect not increase significantly.The best preservative effect emerged in the extraction which concentration is 0.6-0.8 g/ml.The results showed that burdock extraction can be used in the preservation of fruits vegetables,the effective range of concentration is 0.6-0.8 g/ml.[Conclusion] Burdock extract can be used in fruit and vegetable preservation with the optimal concentration 0.6-0.8 g/ml.
出处
《安徽农业科学》
CAS
2014年第14期4411-4413,共3页
Journal of Anhui Agricultural Sciences
基金
中央高校基本科研业务费专项资金项目(DL13BB09)
关键词
蓝莓
牛蒡提取液
浓度
保鲜
Blueberry
Burdock extract
Concentration
Preservation
