离子水浸泡结合静电场处理对贮藏草莓生理特性的影响  

Effect of Ionized Water Combined with Electrostatic Field Treatment on Postharvest Physiology of Strawberry Fruit

作　　者：狄建兵[1] 王宝刚[2] 郝利平[1] 王愈[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]北京市农林科学院林业果树研究所,北京100093

出　　处：《中国食品学报》2013年第4期114-118,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然基金主任基金项目(31140075);十二五国家科技支撑计划项目(2012BAD38B00)

摘　　要：以"长虹2号"草莓果实为适才,研究浸离子水结合静电场(-200kV/m,2h/d)处理对冷藏草莓(贮藏温度0℃,相对湿度85%～90%)乙烯释放量、呼吸强度、果肉最大破断应力及细胞膜透性的影响。试验结果表明:离子水浸泡结合电场处理较单纯浸泡明显抑制草莓的乙烯释放,降低草莓果实的呼吸强度,保持贮藏期间草莓最大破断应力,延缓果肉细胞相对电导率的上升,从而有效抑制采后草莓果实的衰老过程。单纯浸泡离子水,较对照显著抑制了果实最大破断应力的上升,对草莓采后生理无显著影响。The effects of ionized water combined with electrostatic field （IWCEF） treatment on ethylene production, respiration rate, maximum breaking stress and membrane permeability of strawberry fruit（cv. ＇changhong 2＇） stored at 0 ℃, 85%-90% RH were investigated in this paper. Results showed that IWCEF treatment compared to single ionized wa- ter significantly inhibited the ethylene production and respiration rate, kept the breaking stress, and delayed the increase of electrical conductivity of strawberry fruit. Ionized water treatment also could delay the increase of maximum breaking stress and has no effect on the postharvest physiology.

关 键 词：离子水 静电场 草莓 生理特性 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]