高压静电场处理对草莓保鲜品质的影响  

Effects of High Voltage Electrostatic Field Treatment on the Preservation Quality of Strawberry

作　　者：霍英娇 姜晓晨 董士远[1] 张士秋 HUO Ying-jiao;JIANG Xiao-chen;DONG Shi-yuan;ZHANG Shi-qiu(College of Food Science and Engineering,Ocean University of China,Qingdao 266000,China;Shandong Bomet Kitchen Corporation,Ltd.,Binzhou 256600,China)

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266000 [2]山东博美特厨业有限公司,山东滨州256600

出　　处：《保鲜与加工》2023年第5期15-21,共7页Storage and Process

摘　　要：为探究高压静电场(High voltage electrostatic field,HVEF)处理对草莓贮藏过程中品质的影响,将草莓置于高压静电冰箱,分析其在贮藏过程(0~15 d)中VC、可溶性糖、可滴定酸含量及感官品质等指标的变化。结果表明:HVEF处理能有效延缓草莓在贮藏过程中可滴定酸含量的上升以及可溶性糖和VC含量的下降,减少草莓的腐烂损耗。贮藏12 d时,HVEF组草莓的好果率为97.33%,CK组为89.33%;贮藏15 d时,HVEF组草莓的VC含量显著高于CK组(P<0.05)。因此,该高压静电场处理能够有效抑制草莓的品质劣变,延长其保鲜期。This paper investigated the effects of high voltage electrostatic field(HVEF)treatment on the quality of strawberry during storage.Strawberries were placed in a HVEF refrigerator,then the changes of vitamin C,soluble sug⁃ar,titratable acid contents and sensory quality were analyzed during storage for 0~15 days.The results showed that HVEF treatment could effectively delay the increase of titratable acid content and the decrease of soluble sugar and vi⁃tamin C contents during storage,and reduce the decay loss of strawberries.After 12 days of storage,the good fruit rate of strawberries in HVEF group was 97.33%and that in CK group was 89.33%.After 15 days of storage,the VC content of strawberries in HVEF group was significantly higher than that in CK group(P<0.05).Therefore,the high voltage electrostatic field treatment can effectively restrain the quality deterioration of strawberry and prolong the length for preservation.

关 键 词：高压静电场 草莓 保鲜 品质 

分 类 号：S609.3[农业科学—园艺学] S668.4