不同草莓保鲜方法的比较研究  

Comparative Study of Different Preservation Methods of Strawberry

作　　者：徐放[1] 赵鹏宇[1] 吴小虎 王冕[1] 艾启俊[1] 

机构地区：[1]北京农学院食品科学与工程学院,北京102206 [2]莱伯泰科有限公司,上海200030

出　　处：《安徽农业科学》2013年第3期1237-1239,1242,共4页Journal of Anhui Agricultural Sciences

摘　　要：[目的]满足市场对草莓保鲜技术的需要。[方法]研究比较了热处理,微波处理以及膜处理等新的保鲜方法对草莓保鲜效果的影响。[结果]试验表明,3种方法单独处理时,40°C 5 min热水处理,1 s低火微波处理及1.0%的复合膜处理的草莓保鲜效果最好。将3种方法结合处理草莓后,草莓常温保存可在5～7 d依然保持较好的新鲜度。[结论]热处理、微波处理、涂膜处理对延长草莓保鲜期均有一定作用,将3种方法结合对草莓的保鲜效果更佳。[ Objective] To satisfy market demands on strawberry fresh keeping technology. [ Method] Effects of new fresh keeping methods such as heat treatment, microwave treatment and composite film on strawberry fresh keeping were compared. [ Result] The results showed that 40 ~C 5 min hot water treatment, a second microwave and 1.0% membrane treatment are the best. Combining the three kinds of methods to process strawberry, strawberry preserved at room temperature can keep good freshness in 5 to＇/days. [ Conclusion ] The heat treatment, micro- wave treatment and composite film all prolong strawberry fresh keeping period, the combination of three methods can obtain a better effect.

关 键 词：草莓保鲜技术 热处理 微波处理 复合膜处理 

分 类 号：S668.4[农业科学—果树学]