大蒜提取液对新鲜树莓保鲜效果的影响

为保持树莓果实贮藏品质，延长保鲜期，本文以树莓品种‘Festival’为试材，研究不同浓度大蒜提取液对树莓果实的保鲜效果。试验采用浓度为60、90、120、150 mg/mL的大蒜提取液对树莓进行浸泡处理，并模拟超市售卖时的环境条件贮藏于温度为4 ℃，相对湿度为90%的恒温恒湿箱中，分析贮藏期间果实的菌落总数、腐烂率、硬度、营养品质、感官品质、丙二醛（MDA）含量、货架期等指标的变化。结果表明:大蒜提取液具有显著的保鲜效果，能较好抑制微生物的生长繁殖，降低腐烂率，维持较高硬度，减少营养物质损失，降低MDA的生成量，提高感官品质，延长保鲜期；综合比较分析可知，4种处理浓度中，120 mg/mL的大蒜提取液保鲜效果最好，无异味残留，处理后使货架期延长了6.4 d。因此，120 mg/mL的大蒜提取液能很好地保持树莓果实的贮藏品质，在树莓绿色生成中具有一定的应用潜力。

Effect of Garlic Extract on Preservation of Fresh Raspberry

In order to maintain the storage quality of raspberry and prolong the shelf life,this experiment used"Festival"as the test material to study the preservation effect of different concentrations of garlic extract on raspberry.In this experiment,the raspberries were soaked for 5 min with garlic extracts of a concentration of 60,90,120,and 150 mg/mL,and stored at a temperature of 4℃and a relative humidity of 90%in constant temperature and constant humidity chamber,the changes in the total number of colonies,decay rate,firmness,nutritional quality,sensory quality,MDA content,shelf life during storage were analyzed.The results showed that garlic extract had a significant preservation effect,which could better inhibit the growth and reproduction of microorganisms,reduce the rate of decay,maintain higher firmness,reduce the loss of nutrients and MDA content,and improve the sensory quality,prolong the shelf life.Comprehensive analysis showed that among the four treatment concentrations,120 mg/mL garlic extract had the best preservation effect and no odor,and the shelf life was extended by 6.4 days.Therefore,120 mg/mL garlic extract can well maintain the storage quality of raspberry and has certain application potential in the green production of raspberry.