| What mainly used at present as the preservative to keep the fruit and vegetablefresh is the chemical preservative, whereas recently there has been continuous debateon its edible security in the public. However, antiseptic and preservation agent whichprepared by the natural herbs and spice is featured by its broad spectrum, highefficiency, non side effects, non chemical residue and pollution, and thus widelyfavored by researchers and consumersIn the process of the extract of Chinese herbal medicine experiments, Chineseherb medicine of the clove, compound rhubarb-galangal, Compound rhizomacoptidis-cortex phellodendri will be taken as the experimental materials, with theantibacterial active substances extracted through the ethanol solution aided by theultrasonic extraction. Then a series of the single factor analysis and orthogonalexperiment were conducted to obtain the best three groups optimizing conditionswhich will have the best antibacterial effect on the Chinese yam green mold on thefollowing three matching conditions：firstly the cloves’ conditions: ultrasonicprocessing time of40minutes, ethanol concentration of90%, ultrasonic power480w,the ratio of liquid to material1：15. Then the best conditions for compound rhubarb-galangal: ultrasonic processing time of40minutes, the ratio of liquid to material1：15,ultrasonic power540w, ethanol concentration of80%, and finally the best conditionsfor Compound rhizoma coptidis-cortex phellodendri: the ratio of liquid to material1：25, ethanol concentration of90%, ultrasonic processing time of30minutes, ultrasonicpower360w.And then the author made an efforts to test the three matching extractshave a striking bacteriostasis effect on the mould Colletotrichum gloesoporiodes Penzand Botryotinia fuckeliana, meanwhile, the author also calculated the MIC manifestedon the Colletotrichum gloeosporiodes Penz, Botryotinia fuckeliana and yam greenmould by conducting the three kind of Chinese medicinal herb extraction. So theresults are as follows: as for the cloves, the figures are respectively0.013g/mL、0.012g/mL、0.0049g/mL, the figures are0.024g/mL、0.019g/mL、0.018g/mL in the compound rhubarb-galangal, and the figures are0.068g/mL、0.020g/mL、0.019g/mL manifested in the Compound rhizome coptidis-cortex phellodendri。The yams are in continuous storage for180days and its each quality index willbe detected every other45days in the whole storage period. Three sort of temperaturewould set respectively in the degree of4,12and20so as to explore that the differenttemperatures probably have different effect on the yam quality index. The authortook0.025g/mL from all the three Chinese herbal medicine extraction to deal with theyams in order to find out that different Chinese herbal medicine extraction’ influenceon the yam quality, at the same time, the author also made an efforts to apply Chineseherbal medicine extraction on the yams many times to find out whether it have aneffect on its quality. The results show that each quality index could be obtained bestunder the condition of4℃, indicating the temperature is the most obvious factors tothe yam quality, while generally speaking, the three kind of Chinese medicineextraction also efficiently lower the weight loss rate, MDA content, PPO activity ofthe yam etc, meanwhile it maintained comparatively high soluble protein content andVC content, to some extent, it can delay and prevent the yams from growingdeterioration and keep a better quality effect. According to the experiment and theresults, it shows that the cloves have a better effect on the yam quality, while the othercompounding Chinese medicine didn’t have an explicit effect which may probablycaused by the lower Chinese medicines density. In the final storage date, it is foundthat it is better to apply the medicine once on the yam under the low temperature,while it is better to apply the medicine on the yam several times under a hightemperature.According to the above, it is best for the yam to store under the4℃withaccordance with the clove extraction and suckercide, which efficiently have a goodeffect on maintaining the storage quality of yam. |
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