CAJ | 학술논문

为探索食品保鲜剂协同小茴香提取液预处理黄花菜的保鲜效果，分别以小茴香提取液和食品保鲜剂协同小茴香提取液浸泡黄花菜1min，PVC塑料袋包装于室温下贮藏，贮藏期间测定黄花菜的开花率、腐烂率、失重率和褐变率．结果表明，单纯的小茴香提取液对黄花菜的保鲜效果不显著，食品保鲜剂协同小茴香提取液预处理黄花菜的保鲜效果显著，保鲜期达到6d，避免了阴雨天气不能及时晒干造成的损失．
위탐색식품보선제협동소회향제취액예처리황화채적보선효과，분별이소회향제취액화식품보선제협동소회향제취액침포황화채1min，PVC소료대포장우실온하저장，저장기간측정황화채적개화솔、부란솔、실중솔화갈변솔．결과표명，단순적소회향제취액대황화채적보선효과불현저，식품보선제협동소회향제취액예처리황화채적보선효과현저，보선기체도6d，피면료음우천기불능급시쇄간조성적손실．
In order to explore effect of extract from licorice root and food preservation agents on keeping fresh of day lily, the day lily was immersed in the extract from licorice root and the extract from licorice root and food preservation agents respectively for one minute, then packed in the PVC plastic bag for determining rate of blooming, rate of being decayed, rate of losing weight and rate of browning. The results showed that effect of extract from licorice root on keeping quality of day lily was not remarkable, and which of extract from licorice root and food preservation agents on keeping fresh of day lily was significant, and the shelf life of day lily was up to six days to avoid loss of day lily due to rainy weather.