The Efficacy Of Several Kinds Of Spices Extracts On Red Globes Preversation

With economic development,people’s living standards have been improved.Fruits and vegetables preservation technology get widespread concern.Natural pollution-free gradually become the main pursuit of people and the development of natural antiseptic has increasingly become the focus.Spices,which could be used to add flavor on food and also has effect on antibacterial sterilization,are the main source of natural fungicides.This paper studied the efficacy of cinnamon,star anise and garlic extracts which extracted with super-critical CO2 extraction technology on red globes.And the change of quality such as rotting-pod rate,respiration rate,glucose,titratable acid,et al.were analyzed while treated with various concentration preservation liquid and stored at different conditions,and the effect of preservation of different spices were compared.The details of the study as the follows:⑴The efficacy of cinnamon extracts on red globe preservation to prolong storage life.Red globe treated with different concentration cinnamon extracts store in different temperature(2℃,10℃)and humidity(50%,70%,90%).According to the change of rotting-pod rate to find out the optimal storage conditions,and analyze the change rule of flavor quality(glucose,titratable acid),texture quality(moisture content,hardness)and the shelf quality(rotting-pod rate,weightlessness rate and respiration rate)during storage.After treated with 0.1%,0.5% and 1% of cinnamon essential oil preservatives(N-0.1%,N-0.5%,N–1.0%),it found that rotting-pod rate was lower stored in 2℃,and samples with N-1.0% showed the lowest rotting-pod rate.By the determination of quality in 2℃ with three 50%,70%,90% humidity,samples stored in 90% environment had better quality.Besides the low rotting-pod rate,titratable acid,glucose,moisture content and hardness kept at a higher level at the last period of storage,was 1.31g/100 g,10.78g/100 g,80.68%,,1003 g respectively.Meanwhile,the weightlessness rate and respiration rate were inhibited effectively.Cinnamon extracts showed better preservation effect under the low temperature and high humidity,and high concentration preservative liquid showed better effect so that it can keep better storage quality and longer storage life.⑵The chapter studied the effect of star anise extracts on red globe preservation.Red globe treated with anise extracts preservation liquid with different concentration and then stored with different temperature(2℃,10℃)and different humidity(50%,70%,90%).According to the change of rotting-pod,respiration rate,glucose content,titratable acid content and weightlessness rate et al.to obtain the best condition to store.The results showed that the rotting-pod rate,respiration rate and weightlessness rate were lowest,and the content of glucose and titratable acid were in high level while stored at 2℃ with 90% humidity.Meanwhile,the hardness of red globe was high.It showed anise extracts could play a role on red globe preservation as stored with low temperature and high humidity.⑶The chapter studied the effect of garlic extracts on red globe preservation.Red globe treated with garlic extracts preservation liquid with different concentration and then stored at 2℃ with 50%,70%,90% humidity and 10℃with 50%,70%,90%.According to the change of some qualities such as rotting-pod rate,respiration rate,glucose,et al.to obtain the best concentration and storage condition.The results showed that storing with low temperature and high humidity proved the better efficacy.⑷Compared the rotting-pod rate,respiration rate,weight loss rate,glucose content and other major flavor quality of red globe during storage,which treated with garlic and star anise and cinnamon extracts to determine the extracts shows better preservation.Red globe treated with 0.1%,0.5% and 1.0% concentration of garlic,star anise and cinnamon extracts preservation liquid,stored at 2℃ with 50%,70%,90% humidity.According to the change of rotting-pod rate find more suitable storage condition and preservation liquid concentration.And under the optimized conditions,observing the changes of storage quality.By comparing the control group and treatment group,it founds that the rotting-pod rate was lower while stored with 90% humidity and 1.0% concentration of three kinds of extracts preservation liquid can reduce the rotting-pod rate of red globe effectively after treated with three kinds of different concentrations of garlic(A-0.1%,A-0.5%,A-1.0%),star anise(H-0.1%,H-0.5%,H-1.0%)and cinnamon(N-0.1%,N-0.5%,N-1.0%)extracts preservation liquid.On the other hand,1.0% concentration of garlic extracts preservation liquid showed the better ability to inhibit the growth of pathogenic bacteria on red globe’s surface.Meanwhile,the grapes in A-1.0% has low respiration rate and maintains good flavor quality.Until stored at 63 d,the qualities remains on the optimal level cause the glucose content,titratable acid level,weightlessness rate and firmness were 10.17g/100 g and 1.34g/100 g,0.26%,and 1009 g respectively in the group.Garlic extracts preservation liquid can extend the storage time effectively and the effect of preservation on red globe is better than star anise and cinnamon extracts.