机械伤对草莓果实理化品质的影响  

Effect of mechanical stress on physical and chemical quality of strawberry

作　　者：李莹[1] 任艳青[1] 闫化学[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：《食品科技》2013年第4期17-23,共7页Food Science and Technology

基　　金：食品包装与冷链物流关键技术研究与产业化示范项目(2011BAD24B00)

摘　　要：草莓受到机械损伤后,细胞结构受到破坏,加速了果实内部代谢反应,果实发生软化,品质发生劣变。通过对草莓果实进行机械伤及低温贮藏处理,测量贮藏期间pH、可滴定酸、细胞壁物质、可溶性固形物、可溶性糖、丙二醛、花青素、类黄酮和多酚物质的变化。与对照组相比,经机械伤处理的草莓果实在贮藏期间的pH值、可滴定酸含量、细胞壁物质变化不明显,可溶性固形物、可溶性糖、丙二醛、黄酮类物质、总酚类物质呈明显增加趋势,而花青素呈降低趋势。The mechanical stress will damage fruit cells and accelerate metabolism, resulting in fruit softening and deterioration. The effect of mechanical stress on physiological change of strawberry during cold storage was studied, the physiological change of pH, titratable acid, cell wall component, total soluble solid, total soluble sugar, malonaldehyde, anthocyanin, flavonoids substances and phenolic substances, for example. The results indicated that the strawberry which was handled by the mechanical stress had obvious changes, pH, titratable acid, cell wall component of strawberry are almost unaffected, however, the content of TSS, TS-sugar, malonaldehyde, flavonoids substances and total phenolic substances sees an increase, that of anthocyanin is in the other way.

关 键 词：草莓 机械伤处理 理化品质 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]