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牛至精油抑菌纸对草莓保鲜效果的影响

Hao-tian XU, Jie WU,Xiao-lei HUANG,Li-jun WANG,Ping SHAO

Paper Chemicals（2020）

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Abstract
草莓采后的代谢率高,且极易滋生霉菌,导致其贮藏期短.该文以牛至精油为抑菌有效成分制备了抑菌纸,然后考察抑菌纸对草莓的保鲜效果,重点评价指标为草莓的腐败率、失重率、果实硬度和可溶性固形物含量.结果 表明,用体积浓度为1.0％的牛至精油乙醇溶液浸渍处理后的保鲜纸,可延长草莓在4～8℃低温下的贮存时间3天,降低草莓失重率2.8％.
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