可食用微乳化保鲜液对草莓低温冷藏品质的影响  

Effects of Edible Microemulsion on the Quality of Strawberry at Low Temperature

作　　者：关秀杰[1] 肖彦春[1] 郝生宏[1] 李晗 GUAN Xiujie;XIAO Yanchun;HAO Shenghong;LI Han(Liaoning Agricultural Vocational and Technical College,Yingkou,Liaoning 115009)

机构地区：[1]辽宁农业职业技术学院,辽宁营口115009

出　　处：《北方园艺》2020年第16期104-108,共5页Northern Horticulture

基　　金：辽宁农业职业技术学院功能性食品研发中心资助项目(14)。

摘　　要：以丹东"九九"草莓为试材,探讨不同浓度的壳聚糖(0.50、1.00 g·L-1)、柠檬酸(0.20、0.50 g·L-1)复配的复合保鲜液涂膜处理对草莓低温冷藏品质的影响。结果表明:草莓经复合保鲜液涂膜处理低温冷藏后,显著提高了草莓的好果率,减缓了草莓硬度、可溶性固形物和总酸含量的下降速率,减少了抗坏血酸的营养损失,尤其是1.00 g·L-1壳聚糖与柠檬酸的复配保鲜效果优于0.50 g·L-1壳聚糖与柠檬酸的复配。该研究可为不耐贮藏的水果冷藏保鲜提供技术支持。Strawberry was used as experimental material to study the effect of different concentrations of chitosan(0.50,1.00 g·L-1),citric acid(0.20,0.50 g·L-1)on the quality of strawberry cold storage.The results showed that after the strawberry was treated with the complex fresh-keeping fluids and refrigerated at low temperature,the good fruit rate of strawberry was significantly increased,the decrease rate of hardness,soluble solids and total acid were slowed down,and the nutritional loss of ascorbic acid was reduced,especially the effect of the complex fresh-keeping fluids of1.00 g·L-1 chitosan and citric acid was better than that of 0.50 g·L-1 chitosan and citric acid.This study provided a theoretical basis for the cold storage of fruits that weren′t resistant to storage.

关 键 词：草莓 壳聚糖 保鲜 

分 类 号：S667.6[农业科学—果树学]