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投稿时间：2018-05-30
投稿时间：2018-05-30
中文摘要: 采用浓度为1%的壳聚糖与不同浓度（0.05%、0.10%、0.20%）的姜精油配制成保鲜液，对草莓进行涂膜处理，研究壳聚糖-姜精油对草莓贮藏品质的影响。结果表明，不同浓度的姜精油与壳聚糖保鲜液对草莓的保鲜效果表现不一，较低浓度的壳聚糖-姜精油保鲜液能够降低草莓的腐烂率、失重率、细胞膜的透性和丙二醛含量，减少可滴定酸、VC和可溶性糖含量的损失，有效地保持草莓的感观品质，能够更好地延缓草莓贮藏品质的下降。其中，壳聚糖-0.10%姜精油保鲜液处理草莓的贮藏品质最佳，而壳聚糖-0.20%姜精油保鲜液处理的草莓贮藏品质较差。
Abstract:Abstract：Using the concentration of 1%chitosan with different concentrations（0.05%，0.10%，0.20%）of ginger essential oil was prepared into a preservation liquid for the coated treatment of strawberry，and the effects of strawberry storage quality were studied.The results showed that ginger essential oil with different concentration of chitosan preservation liquid have different effect on strawberry preservation performance，low concentration of chitosan-ginger essential oil preservation liquid can reduce the rot rate of strawberry，weightlessness rate，cell membrane permeability and malondialdehyde content，reduced the content of soluble sugar，VCand titratable acid，effectively keep the sensory quality of strawberries，better able to delay the decline of strawberry storage quality.Among them，the storage quality of strawberries treated with chitosan-0.10%ginger essential oil preservation solution was the best，while that of strawberries treated with chitosan-0.20%ginger essential oil preservation solution was poor.
文章编号：201822029 中图分类号： 文献标志码：
基金项目:河北省高等学校科学技术研究项目（Z2015135）；邯郸学院2013年度校级项目（13103）
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