本文已被：浏览 387次 下载 0次
投稿时间：2015-03-14
投稿时间：2015-03-14
中文摘要: 以草莓为研究对象，用浓度为0.10%、0.20%、0.30%的马齿苋多糖、马齿苋水提物、马齿苋醇提物、马齿苋丙酮提取物进行处理，研究草莓的低温防腐保鲜，并和山梨酸（0.02%）处理草莓果实的效果相比较。结果表明，马齿苋提取物具有良好的抑制细菌效果，在所试条件下其防腐保鲜作用在第4天后比山梨酸好，第11天后山梨酸反而加快了草莓果实的腐烂。在6℃温度左右，0.02%的马齿苋多糖防腐保鲜效果最好，0.02%醇提物为第二，0.01%丙酮提取物第三，0.03%水提物为第四。第14天时处理的其处理草莓的腐烂指数分别为28.6%、35.3%、46.3%和46.4%，此时0.02%山梨水处理的草莓腐烂指数为78.6%，对照组为71.4%。因此，马齿苋提取物在草莓果实防腐保鲜中具有良好的应用前景。
Abstract:Fresh strawberry was used to study the fresh-keeping effect of Purslane purslane polysaccharide，water extract，alcohol extract，purslane purslane acetone extract processing，at various concentrations including 0.10%，0.20%and 0.30%during storage at Low temperature.And sorbic acid（0.02%）treatment effect comparison of strawberry fruit.The results showed that Purslane extract inhibit the role of bacteria，Under the experiment conditions the fresh-keeping effect of purslane extract on Strawberry is better than sorbic acid In fourth days.After eleventh days of sorbic acid has accelerated the decay of strawberry fruits.At 6℃，0.02%of purslane polysaccharide preservation effect was the best，0.02%ethanol extract was second，0.01%acetone extracts was third，0.03%water extracts was fourth.Decay index fourteenth days treatment of strawberry were respectively 28.6%，35.3%，46.3%and 46.4%，while the 0.02%sorbic water treatment strawberry rot index was 78.6%，control group 71.4%.Therefore，purslane extract has good application prospect in strawberry fruit preservation.
keywords: Purslane extract strawberry keeping quality
文章编号：201610049 中图分类号： 文献标志码：
基金项目:化工资源有效利用国家重点实验室开放课题（CRE-2014-C-302）；浙江省嘉兴市科技局项目（2012AY1064）
| Author Name | Affiliation |
| CHEN Ling，TAO Kun，HE Wei-qiang，CAO Qiao-qiao，LI Fang-jing，CAI Chuan-chuan | Agriculture and Environmental Branch，Jiaxing Vocational Technical College，Jiaxing 314036，Zhejiang，China |
引用文本：
津ICP备20000603号-1