Preservation effects of dandelion flavonoid extract on fresh-cut Yuluxiang pear fruit
With the development of fresh-cut fruit and vegetable industry,natural plant extract preservatives have at-tracted more and more attention.Using natural plant extracts to preserve fresh-cut fruits and vegetables is not only safe and efficient,but also can prolong the shelf life of fresh-cut fruits and vegetables and improve their commodity value.In order to explore the preservation effect of dandelion flavonoid extract on fresh-cut Yuluxiang pear fruit,on the basis of dandelion fla-vonoid extraction,fresh-cut Yuluxiang pear fruits were soaked with different concentrations(0.3 mg/ml,0.6 mg/ml,0.9 mg/ml,1.2 mg/ml)of dandelion flavonoid extract with sterile distilled water as a control in this study.The changes of an-tioxidant indexes and quality indexes such as titratable acid content,soluble solids content,total phenol content and malon-dialdehyde(MDA)content of fresh-cut Yuluxiang pear fruit during storage were analyzed.The results showed that com-pared with the control,the soaking treatment with appropriate concentration of dandelion flavonoid extract could significantly inhibit the increase of relative conductivity,the increase of MDA content,color browning and microbial growth of fresh-cut Yuluxiang pear fruit during storage,and maintain the titratable acid content,soluble solids content,total phenol content,hardness and 2,2-diphenyl-1-picrylhydra-zyl(DPPH)free radical scavenging rate of fresh-cut Yuluxiang pear fruit.Among them,0.3 mg/ml dandelion flavonoid extract soaking treatment had better preservation effect,while the soaking treatment with high concentration of dandelion flavonoid extract could reduce the quality of fresh-cut Yuluxiang pear fruit to a certain extent.
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万方数据
