热水预处理和冷藏对草莓贮藏期和品质的影响  

Effects of Hot Water Treatment and Refrigeration on Storage Period and Quality of Strawberry

作　　者：郭利勇 陈迪新[2] 周少强[2] 

机构地区：[1]河南省经济林和林木种苗工作站,河南郑州450008 [2]河南科技大学林学院,河南洛阳471003

出　　处：《河南农业科学》2008年第6期95-98,共4页Journal of Henan Agricultural Sciences

基　　金：河南科技大学博士科研启动基金资助(09001100)

摘　　要：为探索不同温度热水预处理和冷藏对草莓贮藏期及品质的影响,以全明星为试材,经不同温度的热水处理后,室温贮藏,测定草莓贮藏期及其相关品质,并与4℃冷藏及室温贮藏进行比较。结果表明:4℃冷藏对防止草莓腐烂,失重及维生素C含量减少作用明显,而热处理除防止失重效果较差外,其他效果都优于室温贮藏;45℃和50℃2种温度热水预处理效果都有一定的优势,但整体效果仍然不如4℃冷藏。In order to explore the effects of hot water treatment and cold storage on the storage period and quality of strawberry, the strawberry variety All-star was treated with different temperatures of hot water for different time and stored at room temperature. Then the storage period and quality of strawberry after being treatd were compared with that of strawberry stored at 4℃ and room temperature without hot water pretreatment. The results showed that cold storage at 4℃ could significantly prevent the rotting,weight losing and Vitamin C decreasing of fruits, and heat treatments （45℃和 50℃） had better effects than CK（room temperature storage without pretreatment）except the prevention of weight loss,but their effects were not as good as 4℃ cold storage.

关 键 词：草莓 热水 冷藏 贮藏期 品质 

分 类 号：S668.4[农业科学—果树学]