草莓贮存保鲜技术的研究进展  

Research Progress in Strawberry Storage Preservation Technology

作　　者：刘菲[1] 张伟[2] 

机构地区：[1]西安工程大学,西安710048 [2]西安理工大学,西安710048

出　　处：《包装工程》2016年第5期103-109,共7页Packaging Engineering

基　　金：西安市科技局科技计划(NC08018)

摘　　要：目的保鲜技术一直是延长草莓货架寿命、提高贮存时间的有效方法,总结当前先进保鲜方法,为研究学者提供研究方向和技术改进措施。方法文中主要在分析草莓如何快速腐烂变质原因的基础上,阐述目前国内外学者对于草莓贮存保鲜的先进技术方法和进展,介绍了气调、热处理、可食涂膜、瓦楞纸箱涂膜、辐照等保鲜技术的原理、特点、实现过程以及技术效果,对草莓保鲜技术的未来发展方向做出了展望。结论目前保鲜技术可将草莓的货架寿命延长至20 d以上,研究成果推动了草莓种植业的发展,提高了草莓的经济价值,并提升了我国对于草莓保鲜技术的研究水平。Preservation technologies are effective methods for prolonging shelf life and elevating preservation times of strawberries. The summarization of current advanced preservation technologies will give researchers directions and improvement approaches. Based on the analysis of the reason why strawberries decay so quickly, this article elaborated the advanced preservation technologies of strawberries published by international and domestic researchers, and introduced the principles, characteristics, processes, effects of the preservation technologies including controlled and modified atmosphere technology, heat treatment technology, edible films technology, corrugated carton coating technology, irradiation technology. This article prospected the future development direction of strawberries preservation technology. The current strawberry preservation technology can prolong the shelf life of strawberry to more than 20 days. The research results promoted the development of strawberry planting industry, enhanced the economic value of strawberries, and improved the research level of strawberry preservation technology in China.

关 键 词：草莓贮藏 保鲜技术 发展方向 

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