2008•Anhui nongye kexueRequires access
Effects of Garlic Extract on the Fresh-keeping Effects of Nectarine
SU Xian-gui
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Abstract
[Objective] The aim of the research was to get know of the fresh-keeping effect of garlic extract on nectarine.[Method] With distilled water as CK,the garlic extract with the material-liquid ratio of 1∶10,1∶20 and 1∶40 were resp.prepared to study the fresh-keeping effect of garlic extract on nectarine.[Result] Garlic extract with different material-liquid ratio could all inhibit the respiratory intensity,rot index and relative electric conductivity of nectarine during the storage period,delay the decline of fruit hardness,the contents of Vc,titratable acid and the soluble solids and prolong the shelf life of nectarine.In control treatment,the rot index of nectarine had reached more than 43% on the 9th day after storage,while in the treatment by garlic extract with the material-liquid ratio of 1∶10 the rot index of nectarine was only 32.6% on the 12th day after storage.[Conclusion] The fresh-keeping effect of garlic extract with the material-liquid ratio of 1∶10 was best.