草莓贮藏保鲜技术  

Study on Strawberry Preservation Techniques

作　　者：于天颖[1] 陈玉成[1] 张锐[1] 

机构地区：[1]辽宁省农业科学院食品与加工研究所,沈阳110161

出　　处：《农业科技与装备》2012年第8期77-79,共3页Agricultural Science & Technology and Equipment

摘　　要：针对草莓的生理特性和不耐贮藏特性,详细介绍草莓采摘后的生理变化和品质变化,综合分析目前常用的草莓贮藏保鲜技术(低温贮藏、气调贮藏、涂膜保鲜、化学保鲜)的特性及应用现状,为草莓的贮藏保鲜研究提供参考。This article examines the physiological and quality changes of postharvest strawberries in consideration of strawberries physiological features and difficulties in storage. The author makes analysis on the current preservation techniques, including low temperature preservation, temperature regulation preservation, coating preservation, and chemical preservation technology in terms of their features and present applications in a bid to provide reference for strawberry storage and fresh-keeping study.

关 键 词：草莓 贮藏 低温 涂膜 保鲜 

分 类 号：S668.4[农业科学—果树学]