耐腐性果蔬汁筛选及其对草莓保鲜的研究.docVIP

PAGE PAGE 18 耐腐性果蔬汁筛选及其对草莓保鲜的研究 摘要：为了寻找天然的、安全的草莓防腐剂，本实验在几种常见果蔬汁：苹果汁、草莓汁、柑橘汁、猕猴桃汁、芹菜汁、白萝卜汁中筛选出耐腐性较好的一种，用其涂抹草莓作为实验组，不加处理的新鲜草莓作为对照。实验组和对照组均进行刺伤和接菌，在之后的保鲜期内，置于28℃ 关键词：果蔬汁，防腐，草莓，贮藏 Screening of the corrosion resistance fruit and vegetable juice and research on whose effect on the preservation of the strawberry Abstract: In order to find a natural, safe preservative of strawberry，this experiment selected a juice with better corrosion resistance in several kinds of fruit and vegetable juice such as apple Juice,strawberry juice,orange juice,kiwi fruit juice,celery juice and carrot juice, and applying it on the strawberry as a experimental group ,while the control group is out of any treatment.Both the experimental group and control group were stabbed and inoculation,and within the preservation period ,they are stored in 28℃ in the constant temperature incubator ,we measured the hardness, soluble solids, pH, the wound diameter ,rot rate ,and weight loss of every group every day,also,we made sensory evaluation.As the results show,the rankings of the antibacterial ability of these juice is : orange juice, carrot juice, celery juice, apple Juice, kiwi fruit juice, strawberry juice;the rankings of tolerance of yeast from strong to weak is :celery juice, orange juice, carrot juice, strawberry juice, kiwi fruit juice, apple juice;the antibacterial ability of mold is ranked as: the orange juice, carrot juice, kiwi juice, strawberry juice is basically the same, but the celery and apple are weaker.Through comprehensive ranking,we selected orange juice to do the experiment because its better corrosion resistance .In the experiment of strawberry preservation,the experimental group which daubed by the orange juice ,its wound diameter expanding slower,decay rate was reduced to a certain extent,the relative sensory quality such as color, aroma and appearance score decreased more slowly,has lower weight loss rate ,a drop in pH of strawberry was inhibited at the early stage of the prese