大豆多糖复合膜保鲜草莓的研究

以感官品质、好果率、失重率、糖酸比、微生物生长情况等为评价指标，对大豆多糖与三七提取物、五味子提取物、石榴皮提取物、茶多酚、葡萄籽提取物、甘草提取物和蒲公英提取物复配涂膜保鲜草莓进行研究。结果表明：大豆多糖与几种植物提取物复配涂膜均能提高草莓的感官品质，降低草莓的腐烂率、失重率、糖酸比，减少微生物的滋生，提高草莓的保鲜效果；大豆多糖与石榴皮、葡萄籽和蒲公英提取物复配对草莓表面微生物的生长具有很强的抑制作用，果实好果率较高，失重率较低；与蒲公英复配，草莓中VC含量最高；与石榴皮、茶多酚提取物复配，草莓的糖酸比较高，口感较好。

Study on Preservation of Strawberry by Soybean Polysaccharides Composite Films

The effects of soybean polysaccharides(SP)compound films containing Panax notoginseng extract (PNE), Schisandra chinensis extract (SCE), pomegranate peel extract (PPE), tea polyphenols (TP), grape seed extract (GSE), Glycyrrhiza extract(GE) and Taraxacum mongolicum Hand.-Mazz extract(TME) on strawberry preservation were studied, with sensory quality, good fruit rate, weight loss rate, and sugar-acid ratio and microorganism growth of strawberry as evaluation index. The results showed that all the SP composite films decreased rotting rate,weight loss rate, and sugar-acid ratio of strawberry, inhibited the microorganism growth, and improved the sensory quality and keep-freshing effect of strawberry. The composite films of SP combined with PPE, GSE and TME, respectively had strong inhibitary effect on microorganism growth, both rotting rate and weight loss rate were lower. The VC contents of strawberry coated with SP and TME were the highest, and those strawberry coated with SP-PPE or SP-TP films had higher sugar-acid ratio and better taste.