关键词: 干燥方法, ‘墨红’玫瑰, 营养成分, 生物活性成分, 品质

Abstract:

In order to screen the best drying method and provide theoretical reference for the development and utilization of roses, the study used fresh flowers of rose ‘Crimson Glory’ as the materials, treated the roses with different drying methods, and determined the contents of nutrients and bioactive components. Then the membership function method was used to comprehensively evaluate the quality. The results showed that: different drying methods had different effects on the quality of rose ‘Crimson Glory’. The contents of soluble sugar and soluble protein of rose treated by microwave low fire were the highest; the polysaccharide content obtained by microwave warm fire drying was the highest; the content of flavonoids was the highest after microwave medium fire drying; the content of polyphenols was the highest after bake drying at 70℃; and the relative concentration of anthocyanins was the highest after sun drying. The comprehensive evaluation by membership function showed that microwave low fire drying was the best in microwave drying, 70℃ drying was the best of bake drying, and shade drying was better than sun drying. The microwave low fire drying was the best of all methods for rose quality.

Key words: drying method, rose ‘Crimson Glory’, nutrients, bioactive components, quality