CAJ | 학술논문

为了延长草莓的保鲜时间，将甘草乙醇提取物，茶多酚，八角、丁香和肉桂的乙醇提取物，分别与壳聚糖混合配制3种草莓保鲜液，以失重率、腐烂率、呼吸强度、可滴定酸含量、可溶性糖含量和维生素 C含量为考察指标，考察配制的3种保鲜液对草莓的保鲜效果。结果表明：3种保鲜液都有较好的保鲜效果，其中，由1．25％甘草提取物及1．5％壳聚糖制备的保鲜液保鲜效果最好，草莓保鲜期由2 d 延长到4 d，保存到4 d 时，失重率为4．3％，是对照组的50％；腐烂率为6％，仅是对照组的17％；有机酸含量为0．84％，是对照组的1．2倍；可溶性糖含量为8．2％，是对照组的1．3倍；维生素 C 含量为70 mg/100g，是对照组的1．3倍。
위료연장초매적보선시간，장감초을순제취물，다다분，팔각、정향화육계적을순제취물，분별여각취당혼합배제3충초매보선액，이실중솔、부란솔、호흡강도、가적정산함량、가용성당함량화유생소 C함량위고찰지표，고찰배제적3충보선액대초매적보선효과。결과표명：3충보선액도유교호적보선효과，기중，유1．25％감초제취물급1．5％각취당제비적보선액보선효과최호，초매보선기유2 d 연장도4 d，보존도4 d 시，실중솔위4．3％，시대조조적50％；부란솔위6％，부시대조조적17％；유궤산함량위0．84％，시대조조적1．2배；가용성당함량위8．2％，시대조조적1．3배；유생소 C 함량위70 mg/100g，시대조조적1．3배。
In order to extend the preservation time of strawberry,the ethanol extract of licorice,tea polyphenol,extract of star anise,cloves and cinnamon were respectively mixed with chitosan.Weight loss rate,decay rate,respiration rate,titratable acid content,soluble sugar content and vitamin C content of strawberry were used as the index to investigate the preservation effect of three preservatives on strawberry.The results indicated that all the three kinds of preservative had good effect of preservation. Preservative solution consists of 1.25% licorice extract and 1.5% of chitosan had the best effect of preservation.Under that condition,the preservation period of strawberry extended from 2 d to 4 d.On the fourth day,the weight loss rate (4.3%)was 50% of control,the rate of decay (6%)was 17% of control, the organic acid content (0.84%)was 0.2 times higher than that of the control,the soluble sugar content (8.2%)was 0.3 times higher than that of the control,and the vitamin C content (70 mg/100g)was 0.3 times higher than that of control.