几种常用化学保鲜剂对草莓贮藏保鲜作用的比较  

Comparison Among Three Chemical Preservativeson Strawberry Storage Period

作　　者：李和生[1] 王鸿飞[1] 

机构地区：[1]宁波大学生命科学与生物工程学院,浙江宁波315211

出　　处：《保鲜与加工》2002年第2期14-16,共3页Storage and Process

摘　　要：研究了过氧乙酸、植酸和氯化钙3种常用化学保鲜剂对草莓贮藏保鲜效果的差异。结果表明,过氧乙酸对霉菌有明显的抑制作用,浓度为0.10%的效果较好;植酸具有护色作用,浓度不超过0.15%为好;氯化钙主要作用表现在对果实硬度方面的影响,以3%浓度较好。The effect of peracetic acid, phytic acid and calcium chloride on the preservation of strawberry was studied in this paper. The results showed that peracetic acid could restrain the mould development and the concentration of 0.10% was better. Phytic acid could preserve the good color of strawberry and the concentration was limited below 0.15%. Calcium chloride had better effect of the hardness and the concentration of 3% was recommended.

关 键 词：草莓 保鲜剂 比较 化学保鲜剂 贮藏 保鲜作用 

分 类 号：S668.4[农业科学—果树学] TS255.3[农业科学—园艺学]