HAN Xiaoyun,LIU Peng,WANG Zhen,et al.Effect of Extracts From Walnut Peel on Storage Quality of Cherry[J].Northern Horticulture,2020,44(06):109-114.[doi:10.11937/bfyy.20192368]
核桃青皮提取液对樱桃的保鲜作用
- Title:
- Effect of Extracts From Walnut Peel on Storage Quality of Cherry
- 关键词:
- （商洛职业技术学院; 陕西 商洛 726000）
- Keywords:
- walnut peel; cherry; preservation
- 文献标志码:
- A
- 摘要:
- 以樱桃为试材，采用60、80、100 mg·L-1的核桃青皮乙醇提取液浸泡处理樱桃，测定果实的失重率、腐烂率、维生素C含量、可滴定酸含量、可溶性固形物含量等各项生理指标，研究了不同质量浓度的核桃青皮乙醇提取液对樱桃的保鲜效果，以期为开发核桃青皮这一农林废弃物的实际应用前景提供参考依据。结果表明：与对照相比，3个处理均可以减缓樱桃在贮藏过程中的失重率、腐烂率、维生素C含量、可滴定酸含量、可溶性固形物含量和感官评价等各指标的变化速度，延长樱桃的保鲜期，其中80 mg·L-1的处理保鲜效果最好。
- Abstract:
- :Using cherry as test material,the physiological indexes such as weight loss rate,rotting rate,vitamin C content,TSS content,TA content,etc were detected after soaking in the ethanol extract of walnut peel with different mass concentrations (60,80,100 mg·L-1),the preservation effect of the ethanol extract of walnut peel with different mass concentrations on cherry was studied,so as to provide theoretical basis for the development of walnut peel as a practical application prospect of agricultural and forestry waste.The results showed that compared with the control,the three treatments could slow down the change rate of weight loss rate,decay rate,vitamin C content,TSS content,TA content and sensory evaluation of cherries during storage,and prolong the freshness of cherries,among which the 80 mg·L-1 treatment had the best preservation effect.
参考文献/References:
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备注/Memo
第一作者简介：韩晓云（1984），女，山西运城人，硕士，讲师，研究方向为农作物的利用。E-mail:rxmrdcbnnz@163.com.责任作者：刘鹏（1975-）,男，陕西商州人，硕士，副教授，研究方向为浆果类保鲜。E-mail:401566465@qq.com.基金项目：2017年度陕西省教育厅专项科研计划资助项目（17JK0961）。收稿日期：2019-09-10