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投稿时间：2016-11-04
投稿时间：2016-11-04
中文摘要: 为探索蓝莓先进保鲜技术和充分利用折耳根的价值，为蓝莓保鲜技术提供理论依据。将浓度分别为 0.2、0.6、1.0 g/mL 的折耳根提取液以及对照组（蒸馏水）对蓝莓进行涂膜处理，测定在 4 ℃条件下各组处理蓝莓的硬度、失重 率、TSS、花青素、可滴定酸、VC、MAD 和 PPO 酶的活性随时间的变化趋势，并对其指标随时间变化的值做了相关性分 析。与对照组对比发现，各浓度折耳根提取液对蓝莓都有保鲜效果，随着浓度的增加保鲜效果增强，并且蓝莓各保鲜 指标之间具有一定的相关性。折耳根提取液可以用于蓝莓保鲜并为果蔬保鲜效果提供参考。
Abstract:To explore the advanced fresh - keeping technology of blueberries and fully utilize the value of hout－ tuynia， and provide the theoretical basis for blueberry preservation technology. The blueberries were treated with 0.2，0.6，1.0 g/mL houttuynia extract and the control group（distilled water） respectively. Every group's di－ versification of blueberries in hardness， weight loss rate， TSS， anthocyanin， titratable acid， VC， MAD and PPO enzyme activity were measured at 4 ℃， and the correlation was analyzed. Compared with the control group， it was found that all the extracts had a fresh - keeping effect on the blueberries， and the fresh - keeping effect in－ creased with the increase of the concentration， and there was certain correlation between the fresh - keeping indexes. Houttuynia extract could be used to preserve blueberries and provide reference for the fresh - keeping effect of fruits and vegetables.
文章编号：201717044 中图分类号： 文献标志码：A
基金项目:中央高校基本科研业务费专项资金资助项目（2572017 CB05）；黑龙江省教育厅人文社科研究项目（12544018）
| Author Name | Affiliation |
| WANG Lei-ming， LI Yang*， ZHANG Xi， FENG Gang | College of Engineering and Technology， Northeast Forestry University， Harbin 150040， Heilongjiang， China |
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