食品工业科技Issue(1)：359-362,4.
壳聚糖复合涂膜常温保鲜草莓的研究
Study on preservation of strawberry with chitosan complex as coating preserving agent at room temperature
摘要
Abstract
Ethanol extracts from 3 Chinese herbs were obtained.The growth rate method was then used to assay the inhibitory activities of single and combined extracts against 2 pathogenic fungi from strawberry fruits.The best inhibitory complex was screened and mixed with chitosan,VC,phytic acid to form complex preservatives.The optimal concentration ratio of complex preservatives was determined by orthogonal test：0.3% ethanol extracts of Chinese herbs（Eugenia caryophyllata Thunb：Cnidium monnieri（L.） Cuss：Psoralea corylifolia L=1：1：1）,1.25% chitosan,1.25% VC and 0.05% phytic acid.After strawberries were treated with this preservative,the rate of weight loss and decay rate reduced significantly,the declining rate of titratable acid content,soluble solids contend and VC content delayed.The above fresh-keeping indexes of the strawberries treated with complex preservatives were better than those treated with single chitosan.关键词
草莓/复合保鲜剂/壳聚糖/中草药/植酸Key words
strawberry/complex preservative/chitosan/Chinese herbs/phytic acid分类
轻工纺织引用本文复制引用
李海燕,刘桂萍,刘蕾..壳聚糖复合涂膜常温保鲜草莓的研究[J].食品工业科技,2012,(1):359-362,4.基金项目
辽宁省教育厅高等学校科学研究资助项目 （）
