草莓贮藏保鲜技术的研究进展  

Research Progress on Storage Technology of Strawberry

作　　者：刘鹏 姚思敏薇 陈诗晴 李玉锋[2] 

机构地区：[1]四川省巴中市产品质量监督检验所,四川巴中636600 [2]西华大学食品与生物工程学院,四川成都610039

出　　处：《安徽农业科学》2016年第5期119-121,共3页Journal of Anhui Agricultural Sciences

摘　　要：草莓皮薄、水分含量大,是一种货架期短、极易腐烂的水果。阐述了近几年来国内外采用物理、化学及生物等保鲜技术在草莓贮藏保鲜过程中的应用研究进展,为延长草莓货架期、增加草莓种植户的经济效益及草莓的精深加工提供可靠的技术依据。Strawberry with thin skin,large moisture content, is a kind of perishable and short shelf life fruit. The research advances about using physical, chemical and biological technology in storage of strawberry preservation at home and abroad in recent years were elaborated, which will provide a reliable basis for extending the shelf life of strawberry, increasing strawberry growers＇ economic benefits and strawberry deep processing .

关 键 词：草莓 贮藏 保鲜技术 货架期 

分 类 号：S609.3[农业科学—园艺学]