The Studty Of Clove Extract On Strawberry Preservation

Strawberries have a bright color,high nutritional value,sweet or sour flavor and are loved by people.Because of it's thin skin juice,at normal temperature can only be stored for one or two days without rotting or becoming moldy.At present,the most common method of storing strawberries and other berries is by freezing them combined with a chemical preservative treatment.But long-term use of chemical preservatives will produce rot fungal resistance and will cause food safety problems,additionally environmental pollution problems frequently occur.Therefore,it is important to find safe and effective alternatives to chemical fungicides,pollution-free natural preservatives to use on strawberries as storage preservation has a very important significance.In this experiment,"Dandong 99",we used strawberries as the object of our research.With four different volumes of ethanol extract treating the same specifications of fresh strawberries by soaking,through the quality indicators of the changes in the analysis of clove extract on strawberry preservation.To explore the mechanism of clove extract on the freshness of strawberries,and to provide the theory for the application of clove extract in its application to fruits and vegetables.Finally,the effects of clove extract on the freshness of strawberries was studied in accordance with.At the same time,the effect of clove extract and chitosan compound preservation liquid on strawberries was studied from the aspects of quality and oxidation resistance.The optimum ratio of clove extract and chitosan was explored,which was harmLess and healthy.The development of composite anti-corrosion preservation liquid to provide a theoretical basis.The main findings are as follows:(1)All strawberries decayed during storage,the longer the storage time,the higher the degree of decay.The different volume fractions of clove extract added significant freshness to the strawberries,and the respiration of the strawberries did have a certain inhibiting effect.The effect of clove extract on strawberries improved with increased concentration,with 4%clove extract having the best effect on strawberry preservation.(2)The antioxidant capacity of strawberries during the first 4 days after storage was better,and the antioxidant capacity of the strawberries decreased after 4 days of storage.The different volume fraction of clove extract had significant effect on the antioxidant capacity of the strawberries.During the period,the antioxidant properties of all strawberries weakened,the longer the storage time was,the degree of decline increased.The effect of clove extract on the strawberries improved with the increased concentration with 4%clove extract on the strawberries presenting the best result.(3)The clove extract had obvious antibacterial effects on the mold,and the antibacterial effect of the clove extract was enhanced with increased concentration.The growth of the mold could be used to speculate that the clove extract not only affected the amount of the mold,it has a serious impact on its physiological metabolism.The bacteriostatic effect of clove extract on Botrytis Cinerea was enhanced with the increased concentration,and the minimum inhibitory concentration(MIC)of clove extract was about 2%.(4)The immersion treatment of chitosan-clove extract had a certain inhibitory effect on the nutritional value of strawberry samples,aging corruption and softening of tissues,and played a significant role in the oxidation of the strawberries.Compared with the control group,the chitosan-clove extract compound preservative has obvious preservation effect compared with the control group,and with the increase of the concentration of clove extract,but when the concentration of clove extract reaches 4%,the preservative's preservation effect declined.Therefore,the coating agent consisting of 1%chitosan + 4%citric acid + 2%clove extract had the best preservation effect.In the early storage,strawberry resistance to disease,antioxidant capacity will increase rapidly,but with the passage of time resistance will gradually decline.