壳聚糖及牛蒡提取液在圣女果保鲜中的应用研究

目的]开发新的圣女果保鲜技术并扩大牛蒡的使用价值。方法]以圣女果为试材进行保鲜试验,用不同浓度的牛蒡提取液、壳聚糖、牛蒡提取液(最佳浓度)、壳聚糖-牛蒡提取液为保鲜剂对圣女果进行涂膜保鲜,并以蒸馏水处理为对照,定期测定并记录圣女果的各项生理指标。结果]试验发现,各处理均降低了圣女果质量损失率,提升了感观质量,延缓了VC、可滴定酸质量分数的下降和丙二醛的产生,其中壳聚糖-牛蒡提取液的保鲜效果明显优于其他各组,说明牛蒡提取液对圣女果有保鲜效果,单独使用的最佳浓度范围为0.09~0.12 g/ml,将其与壳聚糖复合后保鲜效果更佳。结论]研究可为牛蒡的开发利用提供新的途径,同时为果蔬的保鲜提供新的技术参考。

Application of Chitosan and Burdock Extraction in Preservation of Cherry Tomato

Objective ] To develop new cherry tomato preservation technology and expand utilization value of burdock. Method ] With cherry tomato as test material, different concentration burdock extraction, chitosan, optimum concentration burdock extraction, chitosan - burdock extraction were used to as preservative, with distilled water treatment as control, the physiological indexes of cherry tomato were determined and recorded. Result ] Compared with the control group we found out ： each group reduced the rate of mass loss, promoted the sensory, delayed the soluble Vc content, the decrease of titratable acid content delayed the production of MDA, chitosan and burdock extraction mixed together had better effect than single solution significantly, which described burdock extraction has fresh-maintaining effects on cherry tomatoes and the best concentration range should be 0.09 -0.12 g/ml the performance would improve significantly after adding chitosan. Conclusion] The study can provide new pathway for development and utilization of burdock, and provide new technical reference for fruit and vegetable preservation.