Effect of Composite Application of Sodium Alginate and Extraction from Ginger and Garlic on Preservation of Yinhong Plum
CHEN Yu
HU Wei
WANG Yu
LI Yan
CHENG Daihui
Abstract：In order to explore new ways for storage and preservation of Yinhong plum,the influence of the physiology index and quality changes of Yinhong plum was studied by 4 kinds of fresh-keeping treatments with composite application of sodium alginate and extraction from ginger or garlic(2％ sodium alginate,2％ sodium alginate and extraction from garlic,2％ sodium alginate and extraction from ginger,2％ sodium alginate and extraction from ginger and garlic) at normal temperature.The results showed that the rate of weightlessness were reduced in the 4 kinds of fresh-keeping treatments,the content of contents of vitamin C,soluble solid and titratable acid were better maintained,the respiratory rate was inhibited and the occurrence of the respiratory peak was delayed for 2 days.There were differences in the storage quality and preservation effect with different fresh-keeping treatments on preservation of Yinhong plum.2％ fresh-keeping treatment of composite application of sodium alginate with extraction from ginger and garlic proved to be more effective to reduce the rate of weightlessness,and to keep the storage quality and to extend the shelf life of plum.
Keywords：Yinhong plumsodium alginateextraction from gingerextraction from garlicfresh-keeping
Publication Date：2017-01-01
Online Publishing Date：2026-09-12(First online date of this platform, not the publication date of the document)
Pages：6( 104-109 )