石榴皮提取液对草莓的保鲜效果

为了发展草莓贮藏保鲜的新技术和有效利用石榴皮资源，以新鲜草莓为材料，在贮藏前分别经过1.25%壳聚糖溶液（T1）、1%石榴皮提取液（T2）、1.25%壳聚糖石榴皮提取物复合溶液（T3）浸泡处理，以蒸馏水浸泡作为对照（CK），通过对其在贮藏期相关品质指标（质量损失率、软化腐烂率、可溶性固形物质量分数、可滴定酸质量分数、Vc质量分数、丙二醛（MDA）含量）的测定，比较了3种处理溶液的保鲜效果。结果显示，T1、T2、T3处理均降低了草莓果实质量损失率、软化腐烂率和MDA含量，延缓了果实可滴定酸、可溶性固形物和Vc质量分数的下降，其中T3处理效果明显好于T1和T2处理，T3处理可使在室温下放置的草莓保鲜期延长1～2 d。结果表明石榴皮提取液用于草莓保鲜可行，与一定浓度的壳聚糖配制的复合保鲜液保鲜效果更理想。

Effects of pomegranate peel extract on keep-freshing of strawberry

In order to develop the new technique of strawberry fresh-keeping at room temperature and the effective use of pomegranate peel resources, fresh strawberry was immerged in 1.25% chitosan solution (T1), 1% pomegranate peel extract (T2), 1.25% chitosan with pomegranate peel extract (T3), and in distilled water as control, respectively. Weight loss rate, the decay rate, soluble solids content, titration acid content, MDA content and Vc content in strawberry were measured during storage periods at ambient temperature. Results showed that the rate of weight loss and rotten fruit and MDA content were reduced in three treatments, the declining rate of titration acid content, soluble solids content and Vc content were delayed, and T3 treatment gave the best effect, prolonged 1-2 days of storage time. Therefore, pomegranate peel extract for fresh strawberries is feasible, and the ideal effect is given by combining with appropriate concentration of chitosan liquid.