圣女果复合植物保鲜剂的筛选及保鲜效果研究

摘要

选用猪屎豆、丁香等7种常见药用植物的提取物作为单一保鲜剂对圣女果进行保鲜实验,研究单一植物提取物对圣女果腐烂率、失重率和品质的影响,筛选出保鲜效果较好的3种植物提取物.对3种植物不同浓度的提取物进行正交优化试验,通过研究不同组合的保鲜剂对圣女果腐烂率、呼吸强度、Vc含量等指标的影响,筛选出保鲜效果最佳的复合植物保鲜剂.结果显示:0.40 g/L猪屎豆、0.30 g/L丁香、L50 g/L夏枯草组合的复合保鲜剂处理的圣女果腐烂率、失重率、呼吸强度和可溶性固形物含量均显著低于其它组合(p＜0.05),而Vc含量显著高于其它组合(p＜0.05).与对照相比,筛选的复合保鲜剂可使圣女果推迟6d腐烂,且贮藏期间,感官品质良好,腐烂率、失重率、Vc含量等指标均显著低于蒸馏水对照处理.%After assayed rotting rate,weight loss rate and other physiological changes of cherry tomatoes,three preservatives were chosen from seven natural and safe preservatives,namely the extractives of Crotalaria pallida,Syringa oblata and Prunella vulgaris.The optimal proportion was C.pallida 0.40 g/L,S.oblata 0.30 g/L,P.vulgaris 1.50 g/L by the L9(33) orthogonal test.Compared with other treatments,the chosen complex preservatives could reduce the decay rate 14.11％±0.48％,weight loss rate 9.93％±0.50％,respiration rate [(4.85±0.24)mg/g PW·h] and soluble solids content 8.23％±0.25％ significantly (p＜0.05),and had higher Vc content (p＜0.05).Compared with the treatment of distilled water,this complex preservatives could extend the shelf life of cherry tomatoes for 6 d at room temperature,and efficiently decrease the decay rate,weight loss rate and inhibit Vc content decline.In general,fihered complex preservatives had the best preservation effect on cherry tomatoes.