Comparison of the preservation effect of water extracts of Apiaceae plants on fresh-cut fruits and vegetables
In order to investigate the preservation effect of Apiaceae plant water extracts on fresh-cut fruits and vegetables.In this experiment,the traditional process was used to extract Petroselinum crispum,Carum carvi and Cymbopogon citratus,sprayed with fresh-cut apple,lettuce and pakchoi respectively,and compared the sensory evaluation scores of the three kinds of fruits and vegetables.The results showed that the Petroselinum crispum water extract sprayed freshly cut apples for 10 min,and the highest sensory score of apples stored for 48 h at normal temperature was 80.00±2.00(80 points).Petroselinum crispum water extract was sprayed with fresh-cut lettuce for 20 min,and the highest sensory assessment score of lettuce stored for 72 h at room temperature was 75.67±3.06(>75 points).Carum carvi water extract was sprayed with fresh-cut cabbage for 50 min,and the highest sensory assessment score of the cabbage stored at 72 h at room temperature was 76.33±0.58(>75 points).Petroselinum crispum water liquid is the best effect for fresh-cut apples and lettuce,and Carum carvi water liquid is the best effect for fresh-cut pakchoi.It reveals the feasibility of Apiaceae plant application in fruit and vegetable preservation industry,and provides reference for the development of natural non-toxic and environmentally friendly preservative.
fresh-cut fruits and vegetablesfood preservationApiaceae plantwater extractssensory evaluation
万方数据
维普
