Study on the extracts of aniseed and chitosan on strawberry storage
Taking advantage of the bacteriostasis of aniseed and the filming property of chitosan, a new natural, non-toxic preservative for strawberry was developed. Chitosan was added into aniseed solution with clove and cinnamon with various concentrations. Strawberries were soaked in the solution for 5 min, and then its weight loss, decay, sensory quality, respiratory intensity, and the concentrations of soluble sugar, organic acid as well as vitamin c at every 24 hours were tested. The best preservation conditions were 2.0% extraction solution and 1. 5% chitosan. The mixture of extraction solution of aniseed and chitosan has obvious effect on preserving strawberries*
国家科技期刊平台
NSTL
万方数据
维普
