预温处理对草莓贮藏保鲜效果的影响  

Effects of pre-temperature treatments on the fresh preservation before preservation of strawberry fruit

作　　者：霍艳林[1] 关正君[2] 关正萍[3] 

机构地区：[1]运城学院生化实验中心 [2]运城学院生命科学系 [3]石河子大学动科院2005研

出　　处：《中国食品工业》2007年第9期70-71,共2页China Food Industry

基　　金：运城学院科研基金(2005217)

摘　　要：本试验从草莓果实贮藏期间的腐烂率入手,研究了不同贮前预温处理对草莓果实采后贮藏保鲜效果的影响。结果表明:预热处理后,无论是冷藏或室温贮藏,均以贮前50℃30min 处理的果实腐烂率最低;预冷处理后,室温贮藏条件下,以5℃30min处理的果实腐烂率最低;预冷处理和预热处理均能明显抑制果实 Vc 含量的下降。The effects of pre-temperature treatments on the storage of strawberry fruits were studied in terms of fruits decay rate in this paper. The result showed that the decay rate of fruit with pre-heat treatment under 50℃ for 30min was the lowest whether storied at 5 or at room tempera ure.The decay rate of fruit with pre-cool treatment under 5 for 30min was lower than the control fruit storied at room temperature. Both pre-heat and pre-cool treatments could obviously inhibit the decrease of Vc content.

关 键 词：草莓 预处理 保鲜 VC 

分 类 号：S668.4[农业科学—果树学]