Study on Bacteriostasis of Purple Potato Anthocyanin and Its Fresh-keeping Effect on Strawberry

ZHANG Haixia; BAO Liang

doi:10.13386/j.issn1002-0306.2021040042

Volume 42 Issue 24

Dec. 2021

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Science and Technology of Food Industry > 2021 > 42(24): 293-298. > DOI: 10.13386/j.issn1002-0306.2021040042

ZHANG Haixia, BAO Liang. Study on Bacteriostasis of Purple Potato Anthocyanin and Its Fresh-keeping Effect on Strawberry[J]. Science and Technology of Food Industry, 2021, 42(24): 293−298. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040042.

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Study on Bacteriostasis of Purple Potato Anthocyanin and Its Fresh-keeping Effect on Strawberry

ZHANG Haixia^1,,
BAO Liang²

1.
Hohhot Vocational College, Hohhot 010051, China
2.
National Medicine Innovation Center of Inner Mongolia Medical University, Key Laboratory of Chinese and Mongolian Medicine of Inner Mongolia, Hohhot 010010, China

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Received Date: April 07, 2021
Available Online: October 18, 2021

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Abstract

Abstract

In order to study the bacteriostasis of purple potato anthocyanin and its effect on strawberry fresh-keeping, the bacteriostasis of purple potato anthocyanin to Escherichia coli, Staphylococcus aureus, Penicillium and yeast, the lowest bacteriostasis concentration and the bacteriostasis of purple potato anthocyanin to potassium sorbate, ethylparaben were analyzed; the effects of purple potato anthocyanin on the weight loss rate, spoilage rate, soluble solid content and total number of colony of strawberry stored at room temperature were determined. The results showed that the antibacterial ability of purple potato anthocyanin was Staphylococcus aureus>E.coli>Penicillium>yeast; the minimum inhibitory concentrations for the four bacterias were 5.625, 11.25, 22.5 and 45 mg/mL, respectively. The weight loss and spoilage rate of strawberries in the 25 mg/mL purple potato anthocyanin+0.5 μg/mL ethylparaben treatment group were significantly lower than those of the control CK(P<0.05), and the soluble solid content was significantly higher than that of the control CK(P<0.05), the total number of colonies was extremely significantly lower than the control CK(P<0.0001). The fresh-keeping ability was ethylparaben+anthocyanins>ethylparaben>anthocyanins>control. In summary, the purple potato anthocyanin had certain antibacterial and fresh-keeping effects, but the effect was worse than that of ethylparaben, and the combination with it had the best effect.
- purple potato,
- anthocyanin,
- antibacterial,
- strawberry,
- fresh-keeping

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References

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