| 贮前预热处理对草莓保鲜的影响 |
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| 引用本文： | 张桂,赵国群,谢飞. 贮前预热处理对草莓保鲜的影响[J]. 食品研究与开发, 2012, 33(2): 192-194 |
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| 作者姓名： | 张桂 赵国群 谢飞 |
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| 作者单位： | 河北科技大学,河北石家庄,050018 |
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| 摘 要： | 研究贮前不同预热处理方法和不同贮存温度对草莓保鲜的影响,结果表明,草莓贮前在50℃生化培养箱预热处理30 min后置于0℃下贮存,效果最好,可以贮存20 d;此方法有效地抑制了草莓的呼吸强度、减少水分散失、延缓组织衰老,从而减少其失重,利于保持草莓的品质和商业价值。
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| 关 键 词： | 草莓 保鲜 预热处理 失重率 |
Effect of Temperatures on the Storage Quality of Fruit |
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| ZHANG Gui , ZHAO Guo-qun , XIE Fei. Effect of Temperatures on the Storage Quality of Fruit[J]. Food Research and Developent, 2012, 33(2): 192-194 |
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| Authors: | ZHANG Gui ZHAO Guo-qun XIE Fei |
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| Affiliation: | (Hebei University of Science & Technology,Shijiazhuang 050018,Hebei,China) |
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| Abstract: | The article showed that strawberry’s feature would be influenced under different preheating procedures before storaged and under different stored temperature.The research demonstrated that the best procedure to store strawberry was to put it in 0 ℃ environment after pre-heating 30 minutes in 50 ℃ biochemical incubator.It could keep 20 days perish without decay.This way also restrained strawberry’s breath effectively,lessens water evaporation,and defers strawberry tissue decay.Therefore,weightlessness could be delayed.It could keep strawberry’s commercial value. |
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| Keywords: | strawberry fresh preheating weight loss |
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