草莓果实热空气和茉莉酸甲酯复合处理保鲜条件优化  

Conditions Optimization of Preservation of Strawberry Fruits by Combinatorial Treatment of Hot Air and Methyl Jasmonate

作　　者：孔繁渊[1] 段杨峰[1] 吴新[1] 赵静[1] 申杰[1] 金鹏[1] 郑永华[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2011年第18期323-328,共6页Food Science

基　　金：国家自然科学基金面上基金项目(31071616);江苏高校优势学科建设工程项目

摘　　要：探索热空气和茉莉酸甲酯(MeJA)复合处理对草莓果实保鲜的效果及其最优条件。采用响应曲面法研究不同复合处理条件对草莓果实在(5±1)℃、12d冷藏加20℃模拟货架1d后果实腐烂和主要品质指标的影响。结果表明草莓果实热空气和MeJA复合处理的最优条件为处理温度45.18℃、时间2.86h、MeJA浓度10.74μmol/L,验证实验说明该复合处理能有效抑制草莓果实腐烂,保持果实品质,且效果要显著优于两者单独处理。In order to determine the optimal conditions for preserving postharvest strawberry fruits by hot air coupled with methyl jasmonate（MeJA）,the effects of different combinatorial treatments on fruit decay and major quality parameters were investigated by response surface methodology（RSM）.The results indicated that the optimal preservation conditions were treatment temperature of 45.18 ℃,treatment time of 2.86 h and MeJA concentration of 10.74 μmol/L.Validation experiments indicated that the optimal combinatorial treatment was more effective in inhibiting fruit decay and maintaining quality than hot air or MeJA alone.

关 键 词：草莓果实 保鲜 热空气 茉莉酸甲酯 复合处理 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] S668.4[轻工技术与工程—食品科学与工程]