上海地产草莓品种和温度对贮藏效果的影响及风味特点、营养价值分析  

The effect of varieties of local strawberryin Shanghai and temperature on storage efficiency,flavor characteristics and nutrition value analysis

作　　者：郁海菲 YU Hai-fei(Shanghai Kemao Grain and Oil Food Quality Testing Co.,Ltd.,Shanghai 200333,China)

机构地区：[1]上海科茂粮油食品质量检测有限公司,上海200333

出　　处：《粮食与油脂》2023年第5期106-109,共4页Cereals & Oils

摘　　要：与上海以外地区的草莓对比,研究不同品种上海地产草莓在不同贮藏温度和时间的微生物变化,并对草莓的风味特点、营养价值进行分析。结果表明:上海地产草莓样品金黄色葡萄球菌均未检出,但菌落总数均有检出,在100~9.2×10^(4)CFU/g,其中密集区在6.2×10^(3)~2.9×10^(4)CFU/g;与松江区相比,上海青浦区和浦东新区草莓的菌落总数含量更低;草莓品种对贮藏效果总体影响不明显;草莓采摘后立即低温贮藏,在6 d内对微生物繁殖有明显的抑制效果;上海地产草莓平均磷含量为36.8714 mg/100 g、维生素E为0.3254 mg/100 g、糖酸比为13.486,与上海以外地区草莓相比差异显著。上海地产草莓糖酸比适中,酸甜适口,风味佳。Compared with strawberries from outside Shanghai,the microbial changes of different varieties of locally strawberries in Shanghai at different storage temperatures and times was studied,and the flavor characteristics and nutritional value of strawberries was analyzed.The results showed that no Staphylococ⁃cus aureus was detected in Shanghai strawberry,but the total number of colonies ranged from 100-9.2×10^(4)CFU/g was detected,with dense areas in 6.2×10^(3)-2.9×10^(4)CFU/g.Compared with Songjiang district,the total number of colonies of strawberries in Qingpu district and Pudong new district of Shang⁃hai was lower.The overall effect of strawberry varieties on the storage effect was not obvious.After pick⁃ing strawberries immediately stored at low temperature and had a significant inhibitory effect on microbial reproduction within 6 d.The average phosphorus content of strawberries grown in Shanghai was 36.8714 mg/100 g,vitamin E was 0.3254 mg/100 g,and the sugar to acid ratio was 13.486,which was significantly different from strawberries of outside Shanghai.The sugar to acidratio of local strawberry in Shanghai was moderate,sweet and sour,good flavor.

关 键 词：草莓 贮藏 风味特点 营养价值 

分 类 号：TS201.2[轻工技术与工程—食品科学]