啤酒酵母对草莓保鲜作用研究初报  

A Study on the Contributory of Sacchatomyces Cererisiae to the Prservation of Strawberry

作　　者：刘绍军[1] 林学岷[1] 周丽艳[1] 路丽娜 潘秋芬 侯文波 

机构地区：[1]河北农技师范学院

出　　处：《河北农业大学学报》1996年第3期72-75,共4页Journal of Hebei Agricultural University

摘　　要：一定波度范围的酵母菌液对草莓具有保鲜作用，表现为抑制草莓后熟，减少腐烂的发生。其保鲜作用与活酵母菌数有关，以活细胞数为１．７５×１０７个／ｍＬ左右的酵母液处理草莓，常温可保鲜５ｄ，２℃冷藏可保鲜１２ｄ。Scaccharomyces cerevisiae is contributive to preserve fresh strawberrys,for it could put off the postharveset maturation and decrease the volume of decay.The effect had something to do with the quantity of living cells.The liquor containing about 1.75×107cfu/mL would preserve the strawberrys well for 5 days at normal temperature;and 12 days at 2℃

关 键 词：啤酒酵母 草莓 保鲜 

分 类 号：S668.409.3[农业科学—果树学]