CAJ | 학술논문

为延长草莓的贮藏时间，降低其腐烂率，将甘草提取物与壳聚糖配制成不同浓度的溶液作为保鲜剂，对草莓进行保鲜试验。结果表明：当甘草提取物浓度为1．25％、壳聚糖浓度为1．5％时，草莓的保鲜效果较好，贮藏期延长了3 d，贮藏4 d 的失重率是4．3％，腐烂率为6％，有机酸含量为0．74％，可溶性糖含量为10．4％，维生素 C 含量为0．7％。
위연장초매적저장시간，강저기부란솔，장감초제취물여각취당배제성불동농도적용액작위보선제，대초매진행보선시험。결과표명：당감초제취물농도위1．25％、각취당농도위1．5％시，초매적보선효과교호，저장기연장료3 d，저장4 d 적실중솔시4．3％，부란솔위6％，유궤산함량위0．74％，가용성당함량위10．4％，유생소 C 함량위0．7％。
The solution of licorice extract and chitosan were prepared as preservative to prolong the storage life of strawberry and decrease its rotting rate.Preservation experiments demonstrated that there was the best preservation result when the concentration of licorice extract and chitosan was 1.25% and 1.5% separately.The storage life was prolonged by three days.The weight loss rate of strawberry treated with preservative solution after four days was 4.3%,and the rotting rate,organic acid content,soluble sugar content,vitamin C content was 6%,0.74%,10.4% and 0.7%,respectively.