Study On The Effect Of Clove Extract Treatment On The Preservation Of Green Pepper

Clove, as a spice, has long been used in food production and processing in order to improve the flavor of food taste. Its extract is a safe, non-toxic, stable natural preservative. Based on the experiments on green pepper, the subject studies the effect of clove extract treatment on the storage quality, physiology and biochemistry of green pepper and the results are as follows:1.Take 150g cloves and decoct them twice to obtain 15% extract and soak green peppers in the extract for 1 minute,3 minutes and 5 minutes respectively to select the most appropriate soaking time by studying the storage quality of the green peppers. The result shows that all the soaking time can improve the preservation effect, but 3 minutes is the best to maintain the sensory properties of green pepper and inhibit weight loss rate, after-ripening index and decay index from rising and the Vitamin C and chlorophyll contained in green pepper from losing.2.Take 100g,150g,200g cloves and decoct each twice to obtain 10%,15%,20% extract respectively and soak green peppers in them for 3minutes and then study the storage quality, physiology and biochemistry of the green peppers. The result shows that compared with the control group, the extract of different the concentration can improve the preservation effect and prolong the shelf-life of green pepper. Among them,15% clove extract can better inhibit the hardness, Vitamin C and chlorophyll of green pepper from decreasing, maintain the sensory properties and also prevent the respiration rate, weight loss rate, and cell membrane permeability from increasing during storage. Further study proves that free radical scavenging enzymes SOD and POD activity are significantly enhanced, while PPO activity is inhibited, thus delaying senescence and keeping green pepper fresh.10% clove extract has modest preservation effect for its low concentration, while 20% clove extract has even more obvious preservation effect than 15% extract in the early storage period for its higher concentration, but the effect can rapidly weaken afterwards, overtly lower than other two groups. However, the two groups have distinctly better preservation effect than the control group.