Abstract: Clove essential oil was selected as the research object, gas fumigation was used for bacteriostasis and preservation, and the non-contact antistaling agent was prepared by imitating bagged desiccant. β-cyclodextrin was selected as wall material to microencapsulate clove essential oil, and the fresh-keeping effect of strawberry at room temperature was studied. The results showed that the embedding yield of clove essential oil was 60.5%. Infrared spectrum showed that there was a characteristic absorption peak of clove essential oil in the inclusion complex, and electron microscope scanning showed that β-cyclodextrin became fluffy due to embedding clove essential oil. In addition, the prismatic crystal disappeared and the sustained release effect of microcapsules was 25% after 10 d by thermogravimetric analysis and sustained release experiments. The fresh-keeping effects of different amounts of microencapsulated powder on strawberries stored in 500 cm3 bags at 28 ℃ for 8 d were also studied. The results showed that the decay rates of the blank group, Ding 2, Ding 4 and Ding 6 were 65%, 37%, 31% and 41%, and the weight-loss rates were 22.3%, 15.8%, 14.93% and 20.09%, respectively. The hardness of the blank group decreased from 2.26 to 0.45 kg/cm2, and the soluble solid blank group decreased by 6.8%. The NMR results showed that with the increase of the days of fresh-keeping, the free water of the blank group and the experimental group gradually increased. Compared with the blank group, the fresh-keeping effect of the Ding 4 experimental group was better than that of the blank group and could prolong the shelf life for 2 d.
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