迷迭香提取物、CaCl2、亚硫酸钠分别与壳聚糖复配涂膜研究草莓的贮藏保鲜技术,通过测定贮藏过程中草莓果实的营养成分、感官品质等指标,探究草莓在低温冷藏条件下的成熟衰老过程和不同保鲜剂处理对草莓贮藏品质的影响。结果表明:壳聚糖复配迷迭香提取物和壳聚糖复合CaCl2涂膜保鲜液均可显著地(P<0.05)减缓草莓的可溶性固形物、可滴定酸、Vc、还原糖含量的下降,抑制草莓细胞膜渗透率变化和果实的腐烂软化,保持草莓的硬度等贮藏品质。亚硫酸钠-壳聚糖处理可维持草莓的还原糖含量,延缓可滴定酸和Vc含量的下降。其中,1.5%壳聚糖+0.3%迷迭香提取物溶液浸渍涂膜5 min保鲜草莓效果最好,1.5%壳聚糖+2.0%CaCl2溶液浸渍涂膜5 min次之。

The rosemary extract,CaCl2and sodium were mixed with chitosan to prepare the combined coating, and its fresh-keeping effect on strawberry was investigated. The nutrients and sensory quality of the strawberry were determined during the storage,the aging process of the strawberry under the refrigerated condition as well as the effect of different preservations on the storage quality were investigated. The results showed that both chitosan-rosemary extract coating and the chitosan-CaCl2coating significantly( P < 0. 05) retarded the losses of the soluble solid,titiratable acid,Vc and reducing sugar,inhibit the change of cell membrane permeability and the rotten rate and maintain the hardness of the strawberry. Chitosan-sodium sulfite coating maintained the reducing sugar content and delayed the decline of the titratable acid and Vc content of the strawberry. The fresh-keeping effects of 5min dipping in 1. 5% chitosan + 0. 3% rosemary extract solution was the best for strawberry,followed by 5min dipping in 1. 5% chitosan + 2. 0% CaCl2solution.