| 采后热处理对草莓果实货架品质的影响 |
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| 引用本文： | 陈莉,屠康,潘秀娟.采后热处理对草莓果实货架品质的影响[J].食品科学,2004,25(9):187-191. |
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| 作者姓名： | 陈莉 屠康 潘秀娟 |
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| 作者单位： | 南京农业大学食品科技学院农业部农畜产品加工与质量控制重点开放实验室 |
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| 基金项目： | 国家自然科学基金(30270765) |
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| 摘 要： | 在预实验基础上,采用热空气46℃-1h、48℃-30min,热水浸润44℃-20min、46℃-15min对采后新鲜草莓(品种:永丰)进行热处理。处理后的草莓置(1±0.5)℃条件下冷藏1d,(20±1)℃条件下3d,对果实的呼吸作用和品质进行检测,发现处理后果实的呼吸作用明显减弱,热处理能够有效地起到防腐抑菌的作用,热水浸润处理对于根霉生长繁殖的抑制作用明显。48℃热空气处理30min和44℃热水浸润20min的果实具有较好的货架品质。
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| 关 键 词： | 草莓 热水 热空气 品质 货架期 |
| 文章编号： | 1002-6630(2004)09-0187-05 |
Effects of Different Pre-storage Heat Treatments on the Shelf Quality of Strawberry Fruit |
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| CHEN Li,TU Kang,PAN Xiu-juan.Effects of Different Pre-storage Heat Treatments on the Shelf Quality of Strawberry Fruit[J].Food Science,2004,25(9):187-191. |
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| Authors: | CHEN Li TU Kang PAN Xiu-juan |
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| Affiliation: | Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture College of Food Science andTechnology, Nanjing Agric Univ |
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| Abstract: | Fresh harvested Strawberries (Fragaria (ananassa Duch. cv. YongFeng) were subjected to heat treatments. Based onpreliminary experiments, four treatment conditions were applied to strawberries by exposure to hot air (46℃-1h and 48℃-30min) and immersion in hot water (44℃-20min and 46℃-15min). Afterwards, the fruits respiration and quality were moni-tored after 1 day of refrigeration (1±0.5℃) and during 3 days of shelf life (20±1℃) conditions. It was found that fruits withheat treatments had weaker respiration. Hot water immersion was effective in control of Rhizopus stolonifer which is one categoryof mold often causing post-harvest decay of strawberry. Fruits heated at 48℃ for 30min with hot air and 44℃ for 20min withhot water had higher quality values than others. |
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| Keywords: | fresh strawberry hot water hot air quality shelf life |
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