Effects of Three Preservatives on Strawberry

In order to extend the preservation time of strawberry,the ethanol extract of licorice,tea polyphenol,extract of star anise,cloves and cinnamon were respectively mixed with chitosan.Weight loss rate,decay rate,respiration rate,titratable acid content,soluble sugar content and vitamin C content of strawberry were used as the index to investigate the preservation effect of three preservatives on strawberry.The results indicated that all the three kinds of preservative had good effect of preservation. Preservative solution consists of 1.25% licorice extract and 1.5% of chitosan had the best effect of preservation.Under that condition,the preservation period of strawberry extended from 2dto 4d.On the fourth day,the weight loss rate(4.3%)was 50%of control,the rate of decay(6%)was 17%of control, the organic acid content(0.84%)was 0.2times higher than that of the control,the soluble sugar content(8.2%)was 0.3times higher than that of the control,and the vitamin C content(70mg/100g)was 0.3 times higher than that of control.