成熟度和贮藏温度对草莓贮藏期间果实品质的影响  

Effect of maturity and temperature on physical and chemical quality of strawberry

作　　者：李莹[1] 任艳青[1] 闫化学[1] 曹景顺[1] 傅达奇[1] 罗云波[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2013年第4期335-340,共6页Science and Technology of Food Industry

基　　金：国家十二五科技支撑项目:食品包装与冷链物流关键技术研究与产业化示范(2011BAD24B00)子课题:草莓冷链物流核心技术研发(2011BAD24B02-5)

摘　　要：为了研究草莓果实成熟度、贮藏温度与果实品质之间的关系,找到最佳的果实采摘成熟度和贮藏温度,考察了草莓果实的三种成熟度(1/2、3/4、全熟),在三个温度梯度(3、10、15℃)下贮藏9d,果实的货架品质(腐烂指数、失重率)、质构(硬度)、风味(可溶性固形物、可滴定酸)、营养价值(花青素、多酚、类黄酮物质)四个品质指标的变化情况。结果表明,贮藏9d后,1/2熟草莓果实具有较好的货架品质和质构,成熟度较高的草莓(3/4熟、全熟)具有较好的风味指标,果实成熟度和贮藏温度影响果实的货架品质、质构、风味及营养物质的含量。综合所述结果,在保证货架期和营养价值的情况下,草莓最佳采摘成熟度为3/4熟,采后贮藏温度为3℃。The effect of fruit maturity and storage temperature on shelf-quality,texture,flavour and nutritive value of strawberry at different maturity （ 1/2-ripe, 3/4-ripe, full-ripe） such as decay index, weight loss, firmness, soluble solid content,titrable acidity,anthocyanin,phenolics and flavonoids were evaluated over nine days of Cool storage under temperature（3,10,15℃）, The result showed that strawberry harvested at 1/2-ripe possessed better shelf-life quality and fruit texture,that harvested at 3/4-ripe or full-ripe stage contained better fruit flavor and nutritive value. The result showed that maturity stage and storage temperature would affect the shelf-life quality,fruit texture,flavor and nutritive value. All the above factors indicated that strawberry should be harvested at 3/4-ripe stage,then be stored under 3℃ in order to extend its shelf-life and maintain its nutritive value.

关 键 词：成熟度 温度梯度 货架品质 质构 风味 营养价值 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]