热带作物学报2017，Vol.38Issue(2)：365-373,9.DOI:10.3969/j.issn.1000-2561.2017.02.028
圣女果复合植物保鲜剂的筛选及保鲜效果研究
Compound Plant Preservative and Preservation Effect for Cherry Tomatoes
摘要
Abstract
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.关键词
植物提取物/复合保鲜剂/圣女果/保鲜Key words
plant extract/complex preservative/cherry tomatoes/retain freshness分类
农业科技引用本文复制引用
郭艳峰,刘妍,李向丽,淮亚红..圣女果复合植物保鲜剂的筛选及保鲜效果研究[J].热带作物学报,2017,38(2):365-373,9.基金项目
广东省高等学校优秀青年教师培养计划资助(No.Yq2013196). （No.Yq2013196）
