贮前预热处理对草莓保鲜的影响  

Effect of Temperatures on the Storage Quality of Fruit

作　　者：张桂[1] 赵国群[1] 谢飞[1] 

机构地区：[1]河北科技大学,河北石家庄050018

出　　处：《食品研究与开发》2012年第2期192-194,共3页Food Research and Development

摘　　要：研究贮前不同预热处理方法和不同贮存温度对草莓保鲜的影响,结果表明,草莓贮前在50℃生化培养箱预热处理30 min后置于0℃下贮存,效果最好,可以贮存20 d;此方法有效地抑制了草莓的呼吸强度、减少水分散失、延缓组织衰老,从而减少其失重,利于保持草莓的品质和商业价值。The article showed that strawberry＇s feature would be influenced under different preheating procedures before storaged and under different stored temperature.The research demonstrated that the best procedure to store strawberry was to put it in 0 ℃ environment after pre-heating 30 minutes in 50 ℃ biochemical incubator.It could keep 20 days perish without decay.This way also restrained strawberry＇s breath effectively,lessens water evaporation,and defers strawberry tissue decay.Therefore,weightlessness could be delayed.It could keep strawberry＇s commercial value.

关 键 词：草莓 保鲜 预热处理 失重率 

分 类 号：S668.4[农业科学—果树学]