柠檬酸钾对采后草莓保鲜的影响  

The effect of potassium citrate on the preservationof postharvest strawberries

作　　者：季春艳 姜雨杰 李正宇 王子怡 刘艳红 JI Chunyan;JIANG Yujie;LI Zhengyu;WANG Ziyi;LIU Yanhong(School of Information Engineering,Fuyang Normal University,Fuyang 236041,China;School of Biology and Food Engineering,Fuyang Normal University,Fuyang 236037,China;School of Biology and Food Engineering,Fuyang University of Technology,Fuyang 236115,China)

机构地区：[1]阜阳师范大学信息工程学院,阜阳236041 [2]阜阳师范大学生物与食品工程学院,阜阳236037 [3]阜阳理工学院生物与食品工程学院,阜阳236115

出　　处：《武汉轻工大学学报》2025年第1期41-47,共7页Journal of Wuhan Polytechnic University

基　　金：安徽省高等学校科学研究(自然科学类)重点项目(编号:2023AH052855,2023AH052854);阜阳师范大学信息工程学院校级项目(编号:2023xgrcxmy04)。

摘　　要：为了探究柠檬酸钾对草莓保鲜的影响,采用不同质量浓度的柠檬酸钾对草莓进行浸泡处理,以蒸馏水作对照,在室温下进行储存,然后定期检测草莓的各项指标。结果表明,用柠檬酸钾处理的草莓保持了较好的感官品质,与对照组相比,其可溶性固形物含量、VC含量、还原糖含量、可滴定酸含量较高,腐烂指数、失重率、色差等指标较低,其中0.02g/mL质量浓度的柠檬酸钾处理组保鲜效果最好。柠檬酸钾能够延长草莓的新鲜度和品质,为草莓的保鲜提供参考。In order to investigate the effect of potassium citrate on strawberry preservation,strawberries were soaked with potassium citrate of different mass concentrations,and stored at room temperature with distilled water as the control.Then,various indicators of strawberries were regularly checked.The results showed that the strawberries treated with potassium citrate maintained better sensory quality.Compared with the control group,the soluble solid content,VC content,reducing sugar content,and titrable acid content were higher,and the rot index,weight loss rate,color difference and other indexes were lower.Among them,the 0.02g/mL potassium citrate treatment group had the best preservation effect.Potassium citrate can prolong the freshness and quality of strawberry and provide reference for strawberry preservation.

关 键 词：草莓 柠檬酸钾 保鲜 浸泡处理 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]