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《Journal of Anhui Agricultural Sciences》 2008-16
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Study on Fresh keeping Effect of Complex Antistaling Agent of Chitosan and Extraction from Ginger and Garlic on Strawberry

ZHAO Bo (College of Life Science and Engineering,Southwest University of Science and Technology,Mianyang,Sichuan 621010)  
[Objective] The study was to open up a new ways for storage and preservation of strawberry.[Method] With strawberry as materials,the treatments with different matching of chitosan and extraction from garlic and ginger were designed before storage and the related indexes of quality(the rot rate,weight loss rate,titratable acid,Vc content and TSS content) during storage were measured to determine the optimum ratio of fresh keeping effect.[Result]Treatment with 0.75% chitosan and extraction from garlic and ginger was best to keep fresh of strawberry fruit.It could obviously inhibit the rise of rot rate and delay the decrease of the titratable acid,TSS and Vc content in fruit.Its effect was significantly better than that of other treatments.[Conclusion]The combination of chitosan and extraction from garlic and ginger could delay the storage period of strawberry fruit in normal condition.
【Fund】: 西南科技大学青年预研基金资助项目(072X3123)
【CateGory Index】: S668.4
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