草莓贮藏保鲜技术的研究进展  

Research Progress on Storage and Preservation Technology of Strawberry

作　　者：唐甜甜 解新方 任雪 张洁[1] 王志东[1] TANG Tian-tian;XIE Xin-fang;REN Xue;ZHANG Jie;WANG Zhi-dong(Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]中国农业科学院农产品加工研究所农业农村部农产品质量安全收贮运管控重点实验室

出　　处：《食品工业科技》2020年第5期332-339,共8页Science and Technology of Food Industry

摘　　要：我国是世界上草莓种植面积最大和产量最高的国家,但是由于深加工方式和物流保鲜技术不完善,导致果实商品价值较低,严重制约了草莓产业的发展,因此,选择合适的物流保鲜技术显得尤为必要。本文综合国内外研究现状,对化学、物理和生物保鲜技术以及多种保鲜技术联合处理的新型草莓保鲜技术进行综述,分析了各种技术对草莓贮藏品质的影响,并对草莓贮藏保鲜技术的研究方向做出了展望,以期为草莓采后品质的提升提供科学依据。China is the country with the largest strawberry planting area and yield in the world. However,due to the imperfect of deep processing and fresh-keeping logistics technology,the value of fruit commodity is low,which seriously restricts the development of strawberry industry. Therefore,it is especially necessary to choose a suitable storage and preservation method. This paper summarizes the research including physical,chemical and biological preservation technology,and the new coupled various preservation technologies of strawberries. The effects of various technologies on strawberry storage quality,and the directions of strawberry preservation technology are prospected,to provide scientific basis for improving the quality of strawberry after harvest.

关 键 词：草莓 贮藏 保鲜技术 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]