草莓贮藏保鲜方法研究进展  

Research Progress on Storage and Fresh-keeping Methods of Strawberry

作　　者：张金磊 陈兴煌[1] ZHANG Jinlei;CHEN Xinghuang(College of Food Science,Fujian Agriculture and Foresty University,Fuzhou,Fujian 350000,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350000

出　　处：《农产品加工》2022年第4期59-64,共6页Farm Products Processing

摘　　要：草莓果实柔软多汁,富含多种营养物质,采后极易失水皱缩,受到微生物侵染造成品质下降,影响商品价值。因此寻找安全、高效的鲜果保鲜方法具有非常重要的意义。主要对近年来草莓鲜果保鲜处理方法进行了综述,以期为今后开发草莓鲜果保鲜新工艺提供参考依据。Strawberry fruit is soft and juicy,rich in a variety of nutrients,it is very easy to lose water and shrink after harvest,and the quality of the strawberry will be reduced by microbial infection,which affects the value of the product. Therefore,it is of great significance to find a safe and efficient fresh fruit preservation method. This article mainly summarized the fresh-keeping processing methods of strawberry fruits in recent years,hoping to provide a reference for the development of new strawberry fresh-keeping techniques in the future.

关 键 词：草莓 贮藏保鲜 研究进展 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]