| 香辛料提取物保鲜草莓研究 |
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| 引用本文： | 丛建民,郝成欣. 香辛料提取物保鲜草莓研究[J]. 食品与机械, 2007, 23(3): 106-108 |
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| 作者姓名： | 丛建民 郝成欣 |
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| 作者单位： | 1. 白城师范学院生物系,吉林,白城,137000
2. 白城医学高等专科学校,吉林,白城,137000 |
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| 摘 要： | 香辛料提取液有一定的抑菌的功效,丁香的乙醇提取液对根霉、青霉、酵母菌、枯草芽孢杆菌均有良好的抑菌功效,尤其对根霉有明显的抑制作用.可明显的减缓草莓的呼吸强度,减少Vc、可溶性固形物、总酸等营养物质的损耗,显著延缓果实在贮藏期间的品质降低,提高草莓的货架保存期.
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| 关 键 词： | 草莓 保鲜 提取液 抑菌机理 |
| 修稿时间： | 2007-01-11 |
Research of spice extracts on strawberry storage |
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| CONG Jian-min,HAO Cheng-xin. Research of spice extracts on strawberry storage[J]. Food and Machinery, 2007, 23(3): 106-108 |
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| Authors: | CONG Jian-min HAO Cheng-xin |
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| Affiliation: | 1. Department of biology, Baicheng Normal College, Baicheng ,Jilin 137000, China ; 2. Baicheng Medical Academy, Baicheng , Jilin 137000, China |
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| Abstract: | The spice of Eugenia caryophllata Thumb were extracted with ethanol and it has a good antibacterial effects on clove Rhizopus, Penicillium, yeast, Bacillus subtilis , particularly on Rhizopus. It reduces the loss of respiration, VC content, solid content , acid content , such as the quality of fruit. It significantly slowed down the loss of the quality of fruit during storage, preservation raising strawberries on shelf. |
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| Keywords: | Strawberry Storage Extract Bacteriostasic mechanism |
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