WANG Xiaojing,KUAI Chengjun.Effects of Different Concentrations of Resveratrol on the Preservation of Strawberries[J].Northern Horticulture,2025,(17):51-58.[doi:10.11937/bfyy.20250386]
不同浓度白藜芦醇对草莓保鲜效果的影响
- Title:
- Effects of Different Concentrations of Resveratrol on the Preservation of Strawberries
- 文章编号:
- 1001-0009(2025)17-0051-08
- Keywords:
- strawberry; resveratrol; preservation; storage
- 分类号:
- S 668.4
- 文献标志码:
- A
- 摘要:
- 以草莓为试材，采用浓度分别为20、25、40、45 mg·mL-1的白藜芦醇溶液进行浸泡处理的方法，处理后放入4 ℃的冰箱中冷藏保存。用未处理草莓作为对照，研究了冷藏环境下草莓中维生素C、多酚氧化酶、可溶性固形物含量等指标的变动情况，以期获得最佳白藜芦醇浸泡浓度。结果表明：样品保存4 d后，20 mg·mL-1浓度组的草莓的品质最好，其维生素C含量53 mg·（100g）-1、腐烂指数12.3%、可溶性固形物含量5.86%、失重率11.4%、感观值5.4分、总糖含量0.082 6 g、多酚氧化酶含量0.69 U·g-1·min-1，这与其他试验组的试样在维生素C含量、失重率上有极显著差异（P<0.01），所有指标与对照组有显著差异（P<0.05）。综上可知，在该试验条件下，浓度为20 mg·mL-1的白藜芦醇溶液对草莓的保鲜效果最佳，明显减缓了果实中各种营养成分的流失，能够较好地维持草莓的品质。
- Abstract:
- Taking strawberries as the test material and adopted the method of soaking treatment with resveratrol solutions of concentrations of 20，25，40，and 45 mg·mL-1 respectively，and then stored them in a refrigerator at 4 ℃.Unprocessed strawberries were used as the control to study the changes in the content of vitamin C，polyphenol oxidase，soluble solids and other indicators of strawberries under refrigeration conditions，in order to provide reference for obtaining the optimal resveratrol soaking concentration.The results showed that,after four days of sample storage，the strawberries in the 20 mg·mL-1 concentration had the best quality，with a vitamin C content of 53 mg·(100g)-1，decay index of 12.3%，soluble solids value of 5.86%，weight loss rate of 11.4%，sensory value of 5.4 points，total sugar content of 0.082 6 g，and polyphenol oxidase content of 0.69 U·g-1·min-1.This showed significant differences in vitamin C content and weight loss rate compared to the other experimental groups (P<0.01)，and all indicators were significantly different from the control group (P<0.05).The final conclusion was that under the conditions of this experiment，a resveratrol solution with a concentration of 20 mg·mL-1 had the best preservation effect on strawberries，significantly slowing down the loss of various nutrients in the fruit and maintaining the quality of strawberries well.
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备注/Memo
第一作者简介：王晓晶（1982-），女，硕士，副教授，现主要从事天然产物分离纯化与活性等研究工作。E-mail：18868016@qq.com.基金项目：山西省吕梁市重点研发计划资助项目（2024NY04）。收稿日期：2025-02-10