不同品种草莓复合保鲜效果研究  

Research Preservation Effect of Different Varieties of Strawberry Compound

作　　者：吕欣怡 项丹丹 吕诗晴 王云冰 张珊妮 张甜甜 周斌 黄庭楠 LV Xinyi;XIANG Dandan;LV Shiqing;WANG Yunbing;ZHANG Shanni;ZHANG Tiantian;ZHOU Bin;HUANG Tingnan(Taizhou Vocational College of Science&Technology,Taizhou,Zhejiang 318020,China;Zhejiang Baihua Garden Group Co.,Ltd,Taizhou,Zhejiang 312050,China)

机构地区：[1]台州科技职业学院,浙江台州318020 [2]浙江百花园林集团有限公司,浙江台州312050

出　　处：《农产品加工》2025年第3期34-37,共4页Farm Products Processing

基　　金：2023年浙江省大学生科技创新计划项目(新苗人才计划)(2023R476005);2022年台州市第一批农业类科技计划项目(22NYA17);2022年台州科技职业学院校级年度重点课题(22NDZD02)。

摘　　要：草莓是浙江省的特色优势农产品,近年来随着草莓产业的迅猛发展,其已成为乡村振兴战略中促农增收、带动就业的助推器,但因草莓易破损、易腐烂、运输损耗大、货架期短等特性导致其不耐贮藏和运输。选取5个不同品种草莓,在当前都能实现的低温条件基础上,叠加保鲜剂和气调气体对草莓保鲜效果进行研究,通过草莓生理指标变化摸索最适宜的保鲜条件,为推动草莓产业可持续发展提供参考数据,为服务地方草莓产业发展提供理论和技术支持。In recent years,with the rapid development of the strawberry industry,it has become a booster to promote agricultural income and employment in the strategy of rural revitalization.However,due to the characteristics of strawberry breakage,perishable,large transportation loss,short shelf life and other characteristics,it is not durable storage and transportation.In this experiment,5 different varieties of strawberries were selected.On the basis of low temperature conditions that can be achieved at present,fresh-keeping agent and gas were added to study the fresh-keeping effect of strawberries,and the most suitable fresh-keeping conditions were explored through changes in physiological indicators of strawberries,providing reference data for promoting the sustainable development of local strawberry industry and providing theoretical and technical support for serving the development of local strawberry industry.

关 键 词：草莓 保鲜 气调保鲜 保鲜剂 品种 

分 类 号：S663.9[农业科学—果树学]