草莓冰温贮藏保鲜技术的研究  

Study on storage technology of stra wberry in ice-temperature conditions

作　　者：江英[1] 童军茂[1] 陈友志[1] 武占省[1] 

机构地区：[1]石河子大学食品工程学院,石河子832003

出　　处：《食品科技》2004年第10期85-87,共3页Food Science and Technology

摘　　要：主要研究草莓在冰温保鲜过程中可溶性固形物含量、总酸含量、Vc含量、硬度、失重率的变化规律。试验结果表明:在50d的冰温保鲜过程中,草莓的各种变化很小、腐烂率很低,其口感和风味与新鲜草莓相比均无明显差别。In this paper,changes of s trawberries during the ice-temperature pres ervation are s tudied including s oluble s olid content,acid content,Vc content,pres s res is tance.The res ult s s how that the changes of s traw-berries during50d of ice-temperature pres er vation are s mall and reduced rats of decay.Even there is not any dis trict diff erence in texture and flavor between tes ted s trawberries and fres h ones,and t hat the ice-temperature pres ervation is preferable method.

关 键 词：草莓 冰温 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]