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以“红富士”苹果为试材,以蒸馏水为对照,分别采用银杏叶提取液、外种皮提取液、稀释3倍的银杏叶提取液、稀释3倍的外种皮提取液进行浸泡处理,处理后贮藏于8℃条件下测定相关指标,以探究银杏外种皮及银杏叶提取液对果蔬保鲜的影响。结果表明:银杏外种皮和银杏叶提取液可以在一定程度上延缓鲜切苹果失重率的上升,减缓鲜切苹果软化,以及减缓鲜切苹果中可滴定酸、可溶性固形物、花青素、总酚以及类黄酮含量的下降。其中稀释3倍的银杏叶提取液处理的保鲜效果最佳。
Using “Red Fuji” apple as tested material and distilled water as control, using Ginkgo biloba extract, exocarp extract, 3 times diluted Ginkgo biloba extract and 3 times diluted seed coat extract After treatment, stored at 8 ℃ under the conditions of the determination of relevant indicators to explore the ginkgo exocarp and Ginkgo biloba extract on fresh fruits and vegetables. The results showed that Ginkgo biloba extract and Ginkgo biloba extract could delay the weight loss of fresh-cut apples to a certain extent, slow the softening of fresh-cut apples, and slow down titratable acid, soluble solids, anthocyanins, Total phenols and flavonoids decreased. Among them, Ginkgo biloba extract diluted 3 times had the best preservation effect.