草莓贮藏保鲜技术的研究进展  

Research Progress on Storage and Preservation Technology of Strawberry

作　　者：申晓蕊 韩爱云[1] SHEN Xiaorui;HAN Aiyun(Chemical Engineering Institute,Shijiazhuang University,Shijiazhuang,Hebei 050035,China)

机构地区：[1]石家庄学院化工学院,河北石家庄050035

出　　处：《农产品加工》2021年第3期87-89,共3页Farm Products Processing

基　　金：石家庄市第2批高层次人才支持计划项目(201810);石家庄学院创新创业训练计划项目(SCXM2019049);石家庄学院教学改革研究与实践项目(JGXM-201924)。

摘　　要：针对草莓易变质、不宜贮藏等难题,从草莓的生理特性入手进行分析,综合国内外的研究现状,从物理、化学、生物和纳米等方面对草莓保鲜技术进行了综述,并对不同的保鲜技术进行比较,分析其优缺点及应用前景,展望了我国草莓保鲜技术的发展前景。In view of the problem that strawberries are easy to deteriorate and not suitable for storage,this paper analyzed the physiological characteristics of strawberries,summarized the preservation technologies of strawberries from the aspects of physics,chemistry,biology and nanometer,compares different preservation technologies,analyzed their advantages and disadvantages and application prospects,and looked forwared to the development prospects of strawberry preservation technology in China.

关 键 词：草莓 生理特性 贮藏保鲜技术 

分 类 号：S668.4[农业科学—果树学]