|Table of Contents|

Influence of Different Concentrations of Compound Chinese Traditional Medicine Extraction on Postharvest Storage Quality of‘Summer Black’ Grape

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2019年22
Page:
120-126
Research Field:
Publishing date:

Info

Title:
Influence of Different Concentrations of Compound Chinese Traditional Medicine Extraction on Postharvest Storage Quality of‘Summer Black’ Grape
Author(s):
SUN Sisheng1; WU Zehui1; LI Guanghui1; ZHANG Huage2; ZHANG Xiaojuan3
(1.College of Food and Biological Engineering,Xuchang University/Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety of Henan Province,Xuchang,Henan 461000；2.Qinfengyuan Forestry Professional Cooperatives of Wugang，Wugang,Henan 462500；3.Quartermaster Engineering Technology Institute，Academy of Military Science of the CPLA，Beijing 100010)
Keywords:
‘Summer Black’ grape; compound Chinese Traditional Medicine extraction; storage quality
PACS:
-
DOI:
10.11937/bfyy.20190364
Abstract:
‘Summer Black’grape was used as experimental material,and five kinds of compound Chinese traditional medicine water extraction (The mass ratio was cloves∶patchouli∶mulberry leaf∶cinnamon=3∶3∶5∶3,concentration was A1∶A2∶A3∶A4∶A5=1∶2∶3∶4∶5) were used to film the postharvest ‘Summer Black’ grape.The effect of the Chinese traditional medicine on the storage quatity of the postharvest ‘Summer Black’ was studied.The results showed that，in the whole storage,compared with the control,the extraction of compound Chinese traditional medicine had good preservation effect on the postharvest ‘Summer Black’ grape,which could reduce the dropping rate and decay rate,inhibit the increase of respiration intensity,MDA content and titratable acid content and postpone the activity of peroxidase,maintain firmness,effectively keep the storage quality of ‘Summer Black’ grape.Among them,A3 treatment had better ability to inhibiting the increase of respiration intensity,MDA content,titratable acid content and better ability to postpone the activity of peroxidase,maintain firmness betterly.

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Last Update: 2019-12-11