Comparison of Effects of Diatomite Loaded Eugenol Sustained Release on Quality of Different Strawberry Varieties
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Abstract:
Eugenol was attached to diatomite to study the preservation effect of four strawberry varieties (Jingyao, Jingyu, Sweet Charlie and Ningfeng) under different slow-release treatments. Results showed that the preservation effect for Jingyao strawberry was better than that for Jingyu, Sweet Charlie and Ningfeng strawberries. The shelf life of the strawberries was longer. The quality of the strawberries was in the order of Jingyao, Sweet Charlie, Ningfeng and Jingyu. Eugenol slow-release could inhibit strawberry fruit spoilage, postpone fruit quality loss and decrease the contents of soluble solids, titratable acids, reducing sugars and Vc, and inhibit the increase of MDA content and the decrease of SOD, POD, CAT and other antioxidant enzymes during cold storage. The decomposition rate and weight loss rate were 31.50% and 1.33% respectively. The contents of soluble solids, titratable acids, reducing sugar and Vc were 8.83%, 0.577%, 5.72% and 31.46 mg/100 g respectively. The contents of MDA were 23.11 nmol/g, SOD, POD and CAT activities were 261.68 U/mL, 1.65 U/mg, 52.49 U/g, respectively. In conclusion, the slow-release treatment of diatomite with eugenol has a certain preservation effect on strawberries, and there are certain differences among different varieties of strawberries.
