温度波动对草莓贮藏和货架期品质的影响  

Effect of Temperature Fluctuations on Strawberry Quality of Storage and Shelf Life

作　　者：李珊[1] 朱毅[1] 傅达奇[1] 朱本忠[1] 左进华[2] 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 [2]国家蔬菜工程技术研究中心,北京100097

出　　处：《农产品加工（创新版）（中）》2013年第2期18-21,共4页Farm Products Processing

基　　金："十二五"农村领域国家科技计划课题(2012BAD38B02-04)

摘　　要：以草莓"红颜"为试验材料,通过对草莓果实恒温冷藏和温度波动贮藏对比试验,研究温度波动对草莓贮藏期和货架期品质的影响。结果表明,在温度波动冷藏环境下,贮藏24 h和货架期12 h,草莓果实的品质显著差于恒定温度冷藏。温度波动不利于保持草莓果实贮藏期和货架期的品质。Effect of temperature fluctuations on strawberry quality is researched by comparing ＂Hongyan＂ strawberry stored under different environment, such as constant temperature storage and fluctuant temperature storage. The results show that strawberry has worse quality stored under fluctuate temperature than stored under constant temperature after 24 h storage and 12 h shelf life respectively. Temperature fluctuations bring bad influence to strawberry quality.

关 键 词：温度波动 草莓 贮藏 货架期 品质 

分 类 号：S379.2[农业科学—农产品加工]