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采用丁香精油,通过微胶囊技术制成挥发性保鲜剂,让其缓慢释放作用于草莓,常温保藏5d,定期测定草莓的失重率、呼吸强度、总酸和Vc含量并观察其变化规律。结果表明:随着时间的延长,加精油组草莓的呼吸强度减弱、总酸值高、Vc含量高,这些指标都说明加入精油微胶囊保鲜剂对草莓保鲜有明显效果。
The clove essential oil was used to make the volatile preservative through the microcapsule technology. The volatile preservative was slowly released to the strawberry and stored at room temperature for 5 days. The weight loss rate, respiration intensity, total acid and Vc content of the strawberry were measured regularly and observed. The results showed that the respiration intensity, the total acid value and the Vc content of strawberry in the refined oil group decreased with the time prolonging, indicating that the addition of the essential oil microcapsule preservative had a significant effect on the preservation of strawberry.