小根蒜提取物对香椿保鲜效果的影响

通过测定Vc、叶绿素含量变化并结合外观变化，研究了小根蒜提取物对香椿保鲜效果的影响。结果表明：小根蒜提取物对香椿具有显著的保鲜效果，可以延长保鲜期7天以上。小根蒜水提物可以显著降低香椿的腐烂率，抑制Vc含量的下降，贮藏28天香椿的完好率仍维持在89.6%，Vc保持率为49.4%。小根蒜醇提物与6-BA复配可有效降低香椿的脱叶率和失重率，延缓叶绿素的降解，贮藏28天脱叶率为20.3%，失重率和叶绿素损失率分别为3.8%和5.3%。以小根蒜提取物作为天然蔬菜保鲜剂具有巨大的开发潜力。

Effects of Allium macrostemon Bunge extracts on the preservation of Toona sinensis

The effects of Allium macrostemon Bunge extracts on the fresh-keeping of Toona sinensis were studied by determinating the vitamin C,chlorophyll and the appearance changes. The results showed that the extracts of Allium macrostemon Bunge has significant effect on the preservation of Toona sinensis. It can prolong the fresh keeping time of Toona sinensis for over 7 days.The Allium macrostemon Bunge’s water extracts can decrease the rot rate and inhibit the loss of Vc in Toona sinensis, after 28 days, the intact rate is 89.6%, Vc preservation rate is 49.4%. When mixed with 6-BA, the ethanol extracts of Allium macrostemon Bunge can effectively reduce the defoliation rate as well as the rate of weight loss, delay chlorophyll degradation, after 28 days, the defoliation rate of Toona sinensis is20.3%, the weight and the chlorophyll loss rate is respectively 3.8% and 5.3%. The extracts of Allium macrostemon Bunge have the potential of being developed into natural vegetable preservatives.