大蒜提取液对油桃保鲜效果的影响

目的]了解大蒜提取液对油桃的保鲜效果。方法]制备料液比1∶10、1∶201、∶40的大蒜提取液,以蒸馏水为对照,研究大蒜提取液对油桃的保鲜效果。结果]不同料液比的大蒜提取液均可以抑制油桃贮藏期间的呼吸强度、腐烂指数和相对电导率,延缓果实硬度、Vc、可滴定酸和可溶性固形物含量的下降,延长油桃的货架期。对照处理的油桃贮藏至第9天时,腐烂指数已达43%以上;料液比1∶10的大蒜提取液处理的油桃贮藏至第12天时,腐烂指数仅为32.6%。结论]料液比1∶10的大蒜提取液对油桃的保鲜效果最好。

Effects of Garlic Extract on the Fresh-keeping Effects of Nectarine

Objective] The aim of the research was to get know of the fresh-keeping effect of garlic extract on nectarine.Method] With distilled water as CK,the garlic extract with the material-liquid ratio of 1∶10,1∶20 and 1∶40 were resp.prepared to study the fresh-keeping effect of garlic extract on nectarine.Result] Garlic extract with different material-liquid ratio could all inhibit the respiratory intensity,rot index and relative electric conductivity of nectarine during the storage period,delay the decline of fruit hardness,the contents of Vc,titratable acid and the soluble solids and prolong the shelf life of nectarine.In control treatment,the rot index of nectarine had reached more than 43% on the 9th day after storage,while in the treatment by garlic extract with the material-liquid ratio of 1∶10 the rot index of nectarine was only 32.6% on the 12th day after storage.Conclusion] The fresh-keeping effect of garlic extract with the material-liquid ratio of 1∶10 was best.