The Preservation Effect of Eugenol Sustained-release Diatomite on Strawberry
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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.