SU Yan-ling,WU Dong-tang,LIU Xia-wei.Research on the Fresh Effect of Vegetables Using the Compound Liquid of Galic and Ginger[J].Northern Horticulture,2013,37(11):122-127.
大蒜和生姜复配液对蔬菜保鲜效果的影响
- Title:
- Research on the Fresh Effect of Vegetables Using the Compound Liquid of Galic and Ginger
- 文章编号:
- 1001-0009(2013)11-0122-06
- Keywords:
- garlic; ginger; bacteriostasis; preservation effect; quality
- 分类号:
- TS 201.3
- 文献标志码:
- A
- 摘要:
- 采用水提取法从大蒜和生姜中提取有效成分，研究大蒜、生姜不同比例提取液混合液的抑菌效果；然后选用抑菌效果较好的混合液，从失重率、腐烂指数、营养品质及感官品质的变化4个方面分析其对蔬菜保鲜效果的影响。结果表明：大蒜汁∶生姜汁=2∶1的抑菌效果最好；采用该比例下的大蒜汁和生姜汁，无论采用混合液喷洒还是浸泡处理均好于对照水处理的，油菜以喷洒方式处理的好，青椒、西红柿和香菇以浸泡方式处理的好；随着贮存时间的延长，油菜和香菇的失重率变化、维生素C含量的变化及腐烂指数变化均较大，而青椒和西红柿的腐烂指数较低，较易贮存，但4种蔬菜到贮存后期感官品质均下降。
- Abstract:
- The effective ingredient of garlic and ginger extracted by water extraction after mixed in different proportion and antibacterial test were made,it concluded that garlic∶ginger juice=2∶1 had better bacteriostatic effect.Then this proportion mixed liquid was used to study the preservation effect on vegetables from loss-weight rate,rotten index,nutrient quality and sensory quality changes.The results showed that whether using mixed liquid spraying or soaking treatment were better than the control in water treatment,rape was good by way of spraying treatment,green peppers,tomatoes and mushrooms were good with soaking treatment.With the storage time extension,rape and mushrooms in the weightlessness rate changes,the changes of vitamin C and rotten index change were bigger,and green peppers and tomatoes rotten index was low,easy storage,but four kinds of vegetables sensory quality declined during the storage period.
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备注/Memo
第一作者简介：苏艳玲（1979-），女，硕士，讲师，研究方向为农产品加工及贮藏工程。E-mail:jzxysyl@163.com.
收稿日期：2013-01-17