硅藻土附载丁香酚缓释对草莓的保鲜作用

The Preservation Effect of Eugenol Sustained-release Diatomite on Strawberry

摘要:

采用不同质量附载丁香酚的硅藻土对草莓进行保鲜处理，在4 ℃条件下贮藏，研究贮藏期间草莓品质的变化。结果表明：在4 ℃贮藏条件下，1 g~7 g质量的丁香酚/硅藻土均能达到保鲜效果，但其中3 g质量的丁香酚/硅藻土效果最好，能显著抑制草莓的腐烂和质量损失，降低草莓可溶性固形物、可滴定酸和Vc含量的下降速率，还能延缓果实表层及果肉硬度的下降，抑制抗氧化酶活性的下降以及MDA积累，使其维持较好的感官品质，且无不良气味产生；在贮藏9 d时，空白腐烂率达到50%，而经质量3 g的丁香酚/硅藻土缓释处理的草莓在贮藏15 d时，腐烂率仅42.51%，能延长5 d的贮藏期，此时草莓的失重率1.25%，可溶性固形物含量为4.45%，可滴定酸和Vc含量分别为0.91%和34.56 mg/100 g，MDA含量为29.21 nmol/g，SOD和POD活性分别为334.15 U/mL和0.67 U/mg，草莓表层硬度和果肉硬度分别为69.20%和67.17 g。由此可见，硅藻土附载丁香酚缓释处理对草莓具有一定的保鲜作用，其中，3 g丁香酚/硅藻土效果最佳。

Abstract:

Different diatomite containing eugenol with different quality was used to preserve strawberries. The quality of strawberries was studied during storage at 4 ℃. The results showed that 1 g~7 g of eugenol/diatomite could keep fresh under 4 ℃ of storage condition, but 3 g eugenol/diatomite had the best effect. It could significantly inhibit the decay and mass loss of strawberry, reduce the decline rate of soluble solids, titratable acids and Vc contents of strawberry, delay the decline of hardness of fruit surface and pulp, and inhibit the activity of antioxidant enzymes. The decay rate of strawberries treated with Eugenol/Diatomite of 3 g was only 42.51% after 15 days of storage, which could prolong the storage period for 5 days. At this time, the weight loss rate of strawberries was 1.25%, the content of soluble solids was 4.45%, and titratable acid could be obtained. The contents of Vc, MDA, SOD and POD were 0.91% and 34.56 mg/100 g, 29.21 nmol/g, 334.15 U/mL and 0.67 U/mg, respectively. The surface hardness and pulp hardness of strawberry were 69.20% and 67.17 g, respectively. It can be seen that the sustained-release treatment of diatomite with eugenol has a certain fresh-keeping effect on strawberries, of which 3 g eugenol/diatomite was the best.