Preservation Effects of Glycyrrhiza or Forsythia Extracts and Their Complex Liquids on Peach Fruit

Abstract:

In order to investigate the preservation effects of glycyrrhiza or forsythia extracts and their complex liquids on peach fruit,the physiological and biochemical characteristics of peaches were determined after 5 min treatment by the extracts of glycyrrhiza,forsythia,and their complex liquids.The proportions of complex liquids were glycyrrhiza:forsythia=3∶1,1∶3,1∶1.The control was distilled water.The results showed that:compared to the control,the preservation effects of peaches were improved by different chinese herbal extracts.After treated with glycyrrhiza extract and glycyrrhiza:forsythia=1∶1 complex extract,the weight loss rate and respiration of peach were decreased significantly(P<0.05).And the mass fraction of SSC and TA were mitigated.Treated with glycyrrhiza extract and glycyrrhiza:forsythia=1∶1 complex extract,the increase of MDA was inhibited,the high mass fraction of Vc was maintenanced.The commodity value of peach fruits was keeped,and compared to the CK,the storage period of peach was prolonged 2 days.