探讨丁香黄芪提取液不同配比对圣女果的保鲜效果,将采后的圣女果分别放入1∶1、1∶2、1：3、2∶3、2∶1、3∶1、3∶2配比的丁香黄芪保鲜液中,浸泡处理1 min,以蒸馏水浸泡圣女果1 min为对照试验,室温贮存,研究不同配比的保鲜剂处理对圣女果生理生化变化的影响。结果表明,不同配比的保鲜剂对圣女果的感官品质、失重率和腐烂率的影响差异显著。丁香黄芪配比3∶2的保鲜效果最好,该处理的圣女果较空白对照推迟6 d腐烂,且失重率显著低于空白对照(P＜0.05), Vc含量显著高于空白对照(P＜0.05),感官品质保持最佳。%Clove and Astragalus membranaceus were taken as material. Fresh Cherry tomato were dipped in E. caryophllata and Clove 1∶1, 1∶2, 1∶3, 2∶3, 2∶1, 3∶1, 3∶2 respectively for 15 min, dried in air, cut and packaged with LDPE film. The Cherry tomato was dipped in distilled water for 15 min as control. Then these samples were stored at room temperature. The effects of different treatments on the physiological changes of fresh Cherry tomato were investigated. The results showed that Clove and A . Membranaceus extract 3∶2 could significantly (P<0.05) inhibit weight loss and delay decay and the decline on Vc compared with the control group. At the meantime, the sensory quality were improved.
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