不同保鲜膜对草莓果实贮藏品质的影响  

Effect of Different Preservative Film on Storage Quality of Strawberry Fruit

作　　者：马欣[1] 宗静[1] 韦强[1] MA Xin;ZONG Jing;WEI Qiang(Beijing Agro-technical Extension Centre,Beijing 100029)

机构地区：[1]北京市农业技术推广站,北京100029

出　　处：《北方园艺》2018年第13期120-124,共5页Northern Horticulture

基　　金：北京市粮经作物产业创新团队资助项目(BAIC09-2017);北京市农业技术推广站科技新星资助项目(PXM2016-036204-000033)

摘　　要：以草莓"红颜"为试材,以PVC(聚氯乙烯)膜为对照,研究了PE(聚乙烯)膜、PHM(多层PE系)膜、纳米银膜、PVDC(聚偏二氯乙烯)膜等5种保鲜处理在(4.0±0.6)℃贮藏条件下对草莓果实失重率、硬度和可溶性固形物、维生素C、可溶性糖含量及感官品质的影响。结果表明:相较于PVC保鲜膜,PVDC膜与PHM膜能够较好的保持草莓果实的贮藏品质。其中PVDC膜包装可以有效地减少果实水分散失,保持草莓的硬度以及果实可溶性固形物含量;PHM膜包装可以较好的保持草莓果实可溶性固形物、维生素C、可溶性糖含量,维持果实的营养成分。Under the（4.0±0.6）℃ storage conditions,with the strawberry ‘Benihoppe＇as the test material,the effects of five kinds of preservative films including PVC（CK）,PE,PHM,Nano silver,PVDC,on strawberry fruit weight loss rate,hardness,soluble solid,vitamin C,soluble sugar content,sensory quality were studied.The results showed that,the strawberry weight loss could be effectively reduced,and the fruit hardness and soluble solids content could be kept by the PVDC film;strawberry fruit soluble solids content,vitamin C content,soluble sugar content could be better maintained by the PHM film.It was conclusioned that compared to the PVC film,the PVDC film and PHM film could better maintained nutritional composition the storage quality of the strawberry.

关 键 词：保鲜膜 草莓 贮藏 品质 

分 类 号：S668.409.3[农业科学—果树学]