不同保鲜剂组合处理对草莓保鲜效果的影响  

Effects of Different Preservative Combination Treatment on the Preservation of Strawberry

作　　者：张露荷[1] 陈佰鸿[1] 安力[1] 

机构地区：[1]甘肃农业大学农学院,甘肃兰州730070

出　　处：《保鲜与加工》2013年第6期23-28,共6页Storage and Process

摘　　要：以全明星草莓为试验材料，研究CaCl2、植酸、柠檬酸和山梨酸钾不同浓度的复配组合及其结合壳聚糖涂膜处理对常温（20～25℃）条件下贮藏7d草莓果实品质的影响。结果表明，对在常温条件下草莓采后保鲜的最佳复配组合为：1％CaCl2＋0．15％植酸＋2％柠檬酸＋0．1％山梨酸钾。该复配保鲜剂再与l％壳聚糖制成涂膜，在抑制草莓果实腐烂，保持果实硬度，延缓可溶性固形物和VC含量下降方面的作用效果好于单纯复配保鲜剂。Using All-Star strawberry as experimental materials, the effects of combinations of different concentrations of CaC12, phytic acid, citric acid and potassium sorbate and combined with chitosan coating treatments on the quality of strawberry were studied during 7 days storage at room temperature （20-25 ℃ ）. The results showed that, the best combination of preservation of strawberry under the condition of normal temperature was as follows, 1% CaC12 ＋ 0.15% phytic acid ＋ 2% citric acid ＋ 0.1% potassium sorbate. The effects of the treatment which the best formulation combined with ehitosan coating were better than the best formulation treatment in restraining the rot of strawberry fruits, keeping the fruit hardness, and delaying the decline of the content of soluble solid and VC.

关 键 词：草莓 保鲜 复配 壳聚糖 

分 类 号：S668.4[农业科学—果树学]