不同预处理方式对冻藏草莓品质的影响

为了解决速冻草莓在贮藏过程中品质快速下降的问题，采用糖溶液和氯化钙溶液对其进行处理，以改善其冻藏品质。以VC、汁液流失率、电导率、硬度、可溶性固形物和总酸含量为评价指标，考察不同预处理后在－18 ℃条件下冻藏0.5、1.0、2.0、3.0、4.0、5.0 个月时草莓的品质变化情况。结果表明：20%糖溶液处理20 min的处理组VC损失率最小，可溶性固形物含量、电导率变化最小，总酸含量降低得慢，且与其他处理组相比差异显著（P＜0.05）；3%氯化钙溶液处理15 min的处理组汁液流失率最小，硬度变化最小，且与其他处理组相比差异极显著（P＜0.01）。

Effect of Different Pretreatments on the Quality of Frozen Strawberries

Pretreatments with aqueous solutions of sugar and calcium chloride were applied to slow down the quality
deterioration of strawberries during frozen storage. Changes in strawberry quality stored at –18 ℃ were investigated with
respect to vitamin C (VC), drip loss, conductivity, firmness, soluble solids and total acid. The results showed that the
strawberries pretreated by 20% sugar solution for 20 min had a lower VC loss rate, smaller changes in soluble solids and
conductivity and a slower decrease in total acid, which revealed a significant difference (P < 0.05) when compared with other
treatments. In addition, the strawberries pretreated by 3% calcium chloride solution for 15 min had a lower drip loss and a
smaller change in firmness, showing an extremely significant difference (P < 0.01) when compared with other treatments.