单 位：
宜宾学院发酵资源与应用四川省高校重点实验室;宜宾学院固态发酵资源利用四川省重点实验室;宜宾学院川茶学院;宜宾学院香料植物资源开发与利用四川省高校重点实验室
关键词：
茵红李;海藻酸钠;生姜提取物;大蒜提取物;保鲜
摘 要：
为了探讨茵红李贮藏保鲜新方法,以海藻酸钠为成膜材料,添加生姜、大蒜提取液配制不同复合保鲜液,研究常温条件下2%海藻酸钠、2%海藻酸钠-大蒜提取液、2%海藻酸钠-生姜提取液和2%海藻酸钠-姜蒜复配液4种不同复合保鲜处理对茵红李采后果实生理指标和品质的影响。结果表明:4种不同保鲜处理均能有效降低果实的失重率,较好地保持果实的好果率、维生素C含量、可溶性固形物含量和可滴定酸含量,有效降低果实呼吸峰值,并使果实呼吸高峰推迟2 d出现。4种不同保鲜处理对茵红李贮藏保鲜效果存在不同程度差异,其中,2%海藻酸钠-姜蒜复配液处理更能有效降低茵红李果实的失重率,较好地保持茵红李的贮藏品质,延长其贮藏寿命。
译 名：
Effect of Composite Application of Sodium Alginate and Extraction from Ginger and Garlic on Preservation of Yinhong Plum
作 者：
CHEN Yu;HU Wei;WANG Yu;LI Yan;CHENG Daihui;Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province,Yibin University;Sichuan Tea College,Yibin University;Key Lab of Aromatic Plant Resources Exploitation and Utilization in Sichuan Higher Education,Yibin University;Key Lab of Fermentation Resource and Application of Institutes in Sichuan Higher Education,Yibin University;
关键词：
Yinhong plum;;sodium alginate;;extraction from ginger;;extraction from garlic;;freshkeeping
摘 要：
In order to explore new ways for storage and preservation of Yinhong plum,the influence of the physiology index and quality changes of Yinhong plum was studied by 4 kinds of fresh-keeping treatments with composite application of sodium alginate and extraction from ginger or garlic( 2% sodium alginate,2% sodium alginate and extraction from garlic,2% sodium alginate and extraction from ginger,2% sodium alginate and extraction from ginger and garlic) at normal temperature. The results showed that the rate of weightlessness were reduced in the 4 kinds of fresh-keeping treatments,the content of contents of vitamin C,soluble solid and titratable acid were better maintained,the respiratory rate was inhibited and the occurrence of the respiratory peak was delayed for 2 days. There were differences in the storage quality and preservation effect with different fresh-keeping treatments on preservation of Yinhong plum. 2% freshkeeping treatment of composite application of sodium alginate with extraction from ginger and garlicproved to be more effective to reduce the rate of weightlessness,and to keep the storage quality and to extend the shelf life of plum.
