热水预处理对草莓室温贮藏品质的影响  

Effect of Hot-water Pretreatment on Strawberry Storage Qudity Under Room Temperature

作　　者：杜正顺[1] 巩惠芳[1] 汪良驹[1] 李百健 

机构地区：[1]南京农业大学园艺学院,南京210095 [2]南京傅家边果业有限公司,南京211221

出　　处：《保鲜与加工》2008年第1期28-32,共5页Storage and Process

基　　金：江苏省科技攻关计划(农业)重大项目(BE2006312)

摘　　要：研究了35～45℃热水预处理对贮放于室温(20±2)℃条件下丰香草莓果实品质及生理特性的影响。结果表明,适度热水处理可以明显地抑制草莓果实花青素积累,降低果实失重率、腐烂指数以及呼吸速率,维持较高的VC含量及超氧化物歧化酶(SOD)活性,降低纤维素酶活性、超氧阴离子(O2ˉ)产生速率和丙二醛(MDA)含量,且明显地延长室温条件下果实贮藏寿命。其中40℃热水处理效应最好,在试验结束(144h)时果实失重率、腐烂指数以及呼吸速率仅相当于对照果实的58.9%、18.4%、51.0%。In this paper, effects of 35～45℃ hot-water dip on strawberry （Fragaria ananassa Duch cv. ‘Toyonoka＇） fruits stored under room temperature （20±2）℃ were investigated. The results indicated that suitable hot water pretreatment significantly inhibited anthocyanin accumulation, weight loss, decay index, respiration of strawbenrries, and maintained higher content of VC and level of SOD activity. Furthermore, hot water treatment also decreased fruit decay index, cellulase activity, the production rate of O2^- and the accumulation of MDA. Therefore, hot-water treatment was beneficial for strawberry preservation under room temperature. Among the different temperatures tested, 40 ℃ might be the best treatment, especially in the weight loss, decay index and respiration of strawberries, which equaled to 58.9%, 18.4% and 51.0% of the control respectively at the end of 144 h experiment.

关 键 词：草莓 热水预处理 品质 采后生理 保鲜 

分 类 号：S668.4[农业科学—果树学]