关键词: 荸荠皮, 复合抗菌剂, 草莓保鲜, 理化指标, 抑菌性能

Abstract: In this work, the strawberry preservation was discussed with water chestnut peel as the main raw material, the sensory index, weight loss rate, hardness, total acid content, vitamin C(Vc) content, total sugar content, soluble protein content and other physical and chemical indexes were measured during the strawberries storing process（0-6 days）and a nature antibacterial compound based on water chestnut peel extract was developed with the study of its antimicrobial properties. The results showed that: the best combination compounds of antibacterial agent were water chestnut peel, rosemary and houttuynia with the ratio of 4∶3∶1. The antimicrobial compound can reduce the loss of moisture, decrease the mildew rate and maintain the high nutrient content of strawberry. This water chestnut peel extract based antibacterial compound has more outstanding antibacterial ability than that of synthetic antiseptic potassium sorbate to Escherichia coli，Staphylococcus aureus，Saccharomyces cerevisiae，Bacillus subtilis，Pseudomonas aeruginosa and Aspergillus flavus.

Key words: water chestnut peel, antibacterial compound, strawberry preservation, physical and chemical index, antibacterial activity