丁香提取物對草莓保鮮效果的研究
發(fā)布時間：2019-03-17 16:19
【摘要】：草莓色澤鮮艷,營養(yǎng)價值高,酸甜可口,深受大眾的喜愛。但由于皮薄汁多,在室溫環(huán)境下只能存放一到兩天便會腐爛發(fā)霉。目前,草莓等漿果類最常用的貯藏方法是冷藏結(jié)合化學(xué)保鮮劑處理,但是長期使用化學(xué)保鮮劑會產(chǎn)生腐爛真菌的抗藥性,并且會造成食品安全問題和環(huán)境污染問題的頻頻發(fā)生。因此,尋找一種可以替代化學(xué)殺菌劑的安全有效、無公害的天然保鮮劑對草莓果實的貯藏保鮮具有非常重要的意義。本實驗以"丹東九九"草莓為研究對象,用四種不同體積分數(shù)的乙醇提取液對同樣規(guī)格的新鮮草莓進行浸泡處理,通過各項品質(zhì)指標的變化情況研究分析丁香提取液對草莓的保鮮效果,并從抗氧化性能和體外對灰霉菌抑菌作用等幾個方面進行了保鮮機理的探討,同時探尋丁香提取液對草莓保鮮的最佳濃度,為丁香提取物在果蔬保鮮應(yīng)用中提供理論依據(jù)。同時,本實驗又從品質(zhì)和抗氧化性能方面研究了丁香提取物一殼聚糖復(fù)合保鮮液對草莓的保鮮效果,探索了丁香提取液和殼聚糖的最佳配比,為健康無害高效的復(fù)合防腐保鮮液的發(fā)展提供理論依據(jù)。主要研究結(jié)果如下:(1)所有草莓在貯藏期間都在不斷腐爛變質(zhì),貯藏時間越長腐爛程度越重,不同體積分數(shù)的丁香提取液對草莓均有顯著的保鮮作用,對草莓的呼吸代謝確實起到一定的抑制作用。丁香提取液對草莓的保鮮效果隨濃度的增加而增強,且4%的丁香提取液對草莓的保鮮效果最好。(2)草莓在貯藏前4天期間自身抗氧化能力較好,貯藏4天以后草莓的自身抗氧化能力降低;不同體積分數(shù)的丁香提取液對草莓抗氧化能力都有顯著的協(xié)助作用;在貯藏期間所有草莓的抗氧化性能都在不斷衰弱,貯藏時間越長衰弱程度越重。丁香提取液對草莓的保鮮效果隨濃度的增加而增強;且4%的丁香提取液對草莓抗氧化性能的協(xié)助效果最佳。(3)丁香提取液對灰霉菌有明顯抑菌作用,且丁香提取液的抑菌效果隨濃度的增加而增強;通過灰霉菌的生長情況可以猜測,丁香提取液不僅影響灰霉菌孢子數(shù)量,還對其生理代謝造成嚴重影響。丁香提取液對灰霉菌的抑菌效果隨濃度的增加而增強,且丁香提取液的最小抑菌濃度(MIC)為2%左右。(4)殼聚糖-丁香提取液浸泡處理對草莓樣品營養(yǎng)價值下降、衰老腐敗、組織變軟等具有一定的抑制作用,對草莓的抗氧化性等性質(zhì)起到明顯的協(xié)助作用。殼聚糖-丁香提取液復(fù)合保鮮劑處理組與對照組相比有明顯的保鮮效果,且隨著丁香提取液濃度的增加而增強,但當(dāng)丁香提取液的濃度達到4%時,保鮮劑的保鮮效果有所下降。所以,1%殼聚糖+4%檸檬酸+2%丁香提取液的涂膜劑的保鮮效果最佳。在貯存前期,草莓的抗病變、抗氧化能力會迅速提高,但是隨著時間的延長抗病性會逐漸衰竭。
[Abstract]:Strawberry color bright, high nutritional value, sweet and sour delicious, popular favorite. But because of the thin juicy skin, stored at room temperature for only one to two days will rot moldy. At present, the most commonly used storage methods for berries, such as strawberries, are cold storage combined with chemical preservative treatment, but long-term use of chemical preservative will lead to the resistance of rotting fungi, and will cause frequent food safety problems and environmental pollution problems. Therefore, it is very important to look for a kind of natural preservative which can replace chemical fungicide and has no pollution on strawberry fruit storage and fresh-keeping. In this experiment, "Dandong Jiujiu" strawberries were soaked in four different volume fractions of ethanol extract, and fresh strawberries of the same size were soaked. The preservative effect of clove extract on strawberry was studied and analyzed through the change of quality indexes, and the preservation mechanism of clove extract on strawberry was discussed from several aspects, such as antioxidation ability and in vitro bacteriostatic effect on Botrytis cinerea, and so on. At the same time, the optimum concentration of clove extract for strawberry preservation was explored, which provided the theoretical basis for the application of clove extract in fruit and vegetable preservation. At the same time, the fresh-keeping effect of clove extract-chitosan compound preservative solution on strawberry was studied from the aspects of quality and antioxidation, and the optimum ratio of clove extract and chitosan was explored. It provides a theoretical basis for the development of healthy, harmless and efficient compound preservative and preservative solution. The main results were as follows: (1) all strawberries were rotting and deteriorating during storage, and the longer the storage time was, the heavier the degree of rot was, and the different volume fraction of clove extract had significant preservation effect on strawberry. It does play a certain role in inhibiting the respiration and metabolism of strawberry. The effect of clove extract on strawberry preservation was enhanced with the increase of concentration, and 4% clove extract had the best effect on strawberry preservation. (2) Strawberry had better antioxidation ability 4 days before storage. The antioxidant capacity of strawberry decreased after storage for 4 days. The extract of different volume fraction of clove had significant effect on the antioxidant ability of strawberry, and the antioxidant activity of all strawberries was declining during storage, and the longer the storage time was, the worse the degree of antioxidation was, and the longer the storage time was, the more the degree of antioxidant activity of strawberry was weakened. The preservative effect of clove extract on strawberry was enhanced with the increase of concentration. The 4% clove extract had the best antioxidation effect on strawberry. (3) the clove extract had obvious bacteriostatic effect on Botrytis cinerea, and the bacteriostatic effect of clove extract increased with the increase of concentration. It can be guessed from the growth of Botrytis cinerea that the extract of clove not only affects the number of spores of Botrytis cinerea, but also seriously affects its physiological metabolism. The bacteriostatic effect of clove extract on Botrytis cinerea increased with the increase of concentration, and the minimal inhibitory concentration (MIC) of clove extract was about 2%. (4) the nutritional value of strawberry sample was decreased by soaking in chitosan-clove extract. Senescence and decay, tissue softening and so on have a certain inhibitory effect, and play a significant role in the antioxidant properties of strawberry. Compared with the control group, the chitosan-clove extract compound preservative treatment group had obvious preservation effect, and increased with the increase of the concentration of clove extract, but when the concentration of clove extract reached 4%, The preservative effect of preservative was decreased. Therefore, 1% chitosan and 4% citric acid 2% clove extract had the best preservative effect. In the pre-storage period, the anti-disease and anti-oxidation ability of strawberry will increase rapidly, but the disease resistance will gradually decline with the prolongation of time.
【學(xué)位授予單位】：沈陽農(nóng)業(yè)大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：TS255.3
[Abstract]:Strawberry color bright, high nutritional value, sweet and sour delicious, popular favorite. But because of the thin juicy skin, stored at room temperature for only one to two days will rot moldy. At present, the most commonly used storage methods for berries, such as strawberries, are cold storage combined with chemical preservative treatment, but long-term use of chemical preservative will lead to the resistance of rotting fungi, and will cause frequent food safety problems and environmental pollution problems. Therefore, it is very important to look for a kind of natural preservative which can replace chemical fungicide and has no pollution on strawberry fruit storage and fresh-keeping. In this experiment, "Dandong Jiujiu" strawberries were soaked in four different volume fractions of ethanol extract, and fresh strawberries of the same size were soaked. The preservative effect of clove extract on strawberry was studied and analyzed through the change of quality indexes, and the preservation mechanism of clove extract on strawberry was discussed from several aspects, such as antioxidation ability and in vitro bacteriostatic effect on Botrytis cinerea, and so on. At the same time, the optimum concentration of clove extract for strawberry preservation was explored, which provided the theoretical basis for the application of clove extract in fruit and vegetable preservation. At the same time, the fresh-keeping effect of clove extract-chitosan compound preservative solution on strawberry was studied from the aspects of quality and antioxidation, and the optimum ratio of clove extract and chitosan was explored. It provides a theoretical basis for the development of healthy, harmless and efficient compound preservative and preservative solution. The main results were as follows: (1) all strawberries were rotting and deteriorating during storage, and the longer the storage time was, the heavier the degree of rot was, and the different volume fraction of clove extract had significant preservation effect on strawberry. It does play a certain role in inhibiting the respiration and metabolism of strawberry. The effect of clove extract on strawberry preservation was enhanced with the increase of concentration, and 4% clove extract had the best effect on strawberry preservation. (2) Strawberry had better antioxidation ability 4 days before storage. The antioxidant capacity of strawberry decreased after storage for 4 days. The extract of different volume fraction of clove had significant effect on the antioxidant ability of strawberry, and the antioxidant activity of all strawberries was declining during storage, and the longer the storage time was, the worse the degree of antioxidation was, and the longer the storage time was, the more the degree of antioxidant activity of strawberry was weakened. The preservative effect of clove extract on strawberry was enhanced with the increase of concentration. The 4% clove extract had the best antioxidation effect on strawberry. (3) the clove extract had obvious bacteriostatic effect on Botrytis cinerea, and the bacteriostatic effect of clove extract increased with the increase of concentration. It can be guessed from the growth of Botrytis cinerea that the extract of clove not only affects the number of spores of Botrytis cinerea, but also seriously affects its physiological metabolism. The bacteriostatic effect of clove extract on Botrytis cinerea increased with the increase of concentration, and the minimal inhibitory concentration (MIC) of clove extract was about 2%. (4) the nutritional value of strawberry sample was decreased by soaking in chitosan-clove extract. Senescence and decay, tissue softening and so on have a certain inhibitory effect, and play a significant role in the antioxidant properties of strawberry. Compared with the control group, the chitosan-clove extract compound preservative treatment group had obvious preservation effect, and increased with the increase of the concentration of clove extract, but when the concentration of clove extract reached 4%, The preservative effect of preservative was decreased. Therefore, 1% chitosan and 4% citric acid 2% clove extract had the best preservative effect. In the pre-storage period, the anti-disease and anti-oxidation ability of strawberry will increase rapidly, but the disease resistance will gradually decline with the prolongation of time.
【學(xué)位授予單位】：沈陽農(nóng)業(yè)大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：TS255.3
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