Effects of Chinese Herbal Extractions on Changing Content of Vitamin C and Peroxidase for Preserved Fruit Sugarcane

The experiment of fruit sugarcane preservation was conducted with the extraction of Chinese herb Houttuynia, Cloves,Galangal,Agastache,and Dictamnus albus as treatment A,B,C,D and E.Results showed that the loss of moisture content was (0.53±0.187)% with packaging less than that without package (10.50±0.397)% while fruit sugarcanes being preserved at room temperature for 8 d.With store temperature at 0-4 ℃ for 40 d,the sectioning surface of treated sugarcanes observed normal in groups of treatment A,B,C and D except treatment E and CK. After the preservation for 48 d,the content of vitamin C in treatment B and D was(437.9±35.79)μg· mL-1 and(432.8±30.89 )μg· mL-1 respectively,the decreasing range of which was less than that in other treatments. At the same storage temperature,the POD activity of preserved fresh sugarcanes observed with a smoothly increasing in early stage,then rising rapidly after 24 d.When reaching to the 40 d of preservation,the POD activity in treatment B and D was(1.314±0.056)U·g-1·min-1 and (1.600±0.047) U·g-1·min-1 ,respectively,and in CK was(2.305±0.041) U·g-1·min-1 . The results indicated that the POD activity of fruit sugarcane could be inhibited effectively with the preservation of Chinese Herb extractions,so that delaying of its corrupt and brownness.