高CO_2结合气调保鲜箱对草莓贮藏期间品质变化的影响  

Effect of MAB Combined with High Carbon Dioxide on Quality Changes of Strawberry during Storage

作　　者：侯玉茹[1] 李文生[1] 王宝刚[1,2] 苗飞[1] 石磊[1] 

机构地区：[1]北京市农林科学院林业果树研究所,北京100093 [2]北京市落叶果树工程技术研究中心,北京100097

出　　处：《包装工程》2015年第9期38-41,107,共5页Packaging Engineering

基　　金：北京市农林科学院科技创新能力建设专项(KJCX20140205);公益性行业(农业)科研专项(201303075)

摘　　要：目的研究高CO2结合气调包装贮藏草莓品质变化的情况。方法以＂书香＂草莓为实验材料,研究CO2（体积分数为5%,10%,15%,20%）结合气调保鲜箱对草莓贮藏期间品质的影响。结果体积分数为5%和10%的CO2结合气调保鲜箱对草莓的贮藏效果较好,能抑制果实病害的发生,果实保持了较高的硬度,延缓了维生素C、总酚含量的下降和花青素的积累,可使草莓的最长贮藏期达到16 d以上。体积分数为15%和20%的CO2处理却降低了果实硬度,对抑制病害没有起到较好的效果。结论＂书香＂草莓适合的CO2体积分数为5%~10%。The objective of the study was to clarify the quality changes of strawberry stored in modified atmosphere box （MAB） combined with high carbon dioxide （CO2）. Effects of MAB filled with around 5%, 10%, 15% or 20% CO2 on the qualities of harvested strawberry （Fragariaxananassa Duch., cv. Shuxiang） were studied during storage. The results showed that the fruit stored in MAB filled with 5% or 10% CO2 had better sensory qualities than those of the control and other treatments. MAB combined with 5% or 10% CO2 inhibited the decay incidence of strawberry, maintained higher firmness, and delayed the decrease of VC, total phenol and increase of anthocyanin. The maximum storage time of strawberry stored in MAB filled with 5% or 10% CO2 was more than 16 d. However, MAB filled with 15% or 20% CO2 decreased the fruit firmness and had no inhibitory effect on the decay incidence of strawberry. In conclusion, MAB combined with 5%-10% CO2 could be used as an effective method to preserve ＇ Shuxiang＇ strawberry.

关 键 词：草莓 高二氧化碳 气调箱 贮藏 品质 

分 类 号：TS206[轻工技术与工程—食品科学]