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| 几种常用保鲜方法对草莓保鲜效果的研究 | |
| 引用本文： | 王纪忠,张绍铃,周青,陶书田,叶玉秀.几种常用保鲜方法对草莓保鲜效果的研究[J].食品研究与开发,2012,33(1):179-181,240. |
| 作者姓名： | 王纪忠 张绍铃 周青 陶书田 叶玉秀 |
| 作者单位： | 1. 淮阴工学院生命科学与化学工程学院农学系,江苏淮安223003;南京农业大学园艺学院,江苏南京210095 2. 南京农业大学园艺学院,江苏南京,210095 3. 淮阴工学院生命科学与化学工程学院农学系,江苏淮安,223003 4. Horticultural Research and Development Centre, Agriculture and Agri-Food Canada, 430 Gouin Blvd., StJean-sur-Richelieu, Quebec, Canada, J3B 3E6. |
| 基金项目： | 淮安市农业科技计划项目(SN0771) |
| 摘 要： | 通过对6种(冷激、氯化钙、植酸、过氧乙酸、低温、壳聚糖涂膜)常用草莓保鲜方法的比较试验,分析各种保鲜方法对草莓贮藏期的失重率、腐烂率、VC含量、可溶性糖含量、可滴定酸含量及可溶性固形物含量的影响效应。研究结果表明,各处理均能明显减缓草莓果实的VC、可溶性糖、可滴定酸和可溶性固形物含量的下降,抑制草莓腐烂和失水,对草莓保鲜有一定的效果。其中冷激处理综合保鲜效果较优,且操作简单,成本较低,最适合普通农户贮藏保鲜草莓。 |
| 关 键 词： | 草莓 保鲜方法 保鲜效果 |
The Effect of Six Post Harvest Treatment Methods on Strawberry Fruit Quality |
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| WANG Ji-zhong , ZHANG Shao-ling , ZHOU Qing , TAO Shu-tian , ShahrokhKhanizadeh , YE Yu-xiu.The Effect of Six Post Harvest Treatment Methods on Strawberry Fruit Quality[J].Food Research and Developent,2012,33(1):179-181,240. | |
| Authors: | WANG Ji-zhong ZHANG Shao-ling ZHOU Qing TAO Shu-tian ShahrokhKhanizadeh YE Yu-xiu |
| Affiliation: | 1(1.College of Life Sciences and Engineering,Huaiyin Institute of Technology,Huai’an 223003,Jiangsu,China; 2.College of Horticulture,Nanjing Agriultural University,Nanjing 210095,Jiangsu,China;3.Horticultural Research and Development Centre,Agriculture and Agri-Food Canada,430 Gouin Blvd.,St-Jean-sur-Richelieu,Quebec,Canada,J3B 3E6.) |
| Abstract: | Six pre-storage treatments including chilled wate,CaCl2,phytic acid,peroxyacetic acids,low temperature treatment and Chitosan coating had been tested for their affect on the fruit preservation and quality attribute.Weight loss,vitamin C(VC),soluble sugar,titratable acidity,total soluble solid and overall quality of the fruit(marketability) were measured after treatment application.The results showed that,all preservation methods prolong the loss of VC,soluble sugar,titratable acidity,total soluble solid and reduce the weight loss.The Each preservation method had certain effect to the fresh-keeping effect to strawberry,but the effect of cold treatment was better than others,and it had the advantage of low cost and easy operation.Cold treatment was the best method for people used in strawberry fresh-keeping |
| Keywords: | strawberry preservation method fresh-keeping effect |
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