南京农业大学学报2009，Vol.32Issue(4)：37-42,6.
贮前热蒸汽处理对草莓果实保鲜效应的研究
Effect of heat-steam treatment on preservation of strawberry fruits in storage
摘要
Abstract
The preservation and physiological indexes of strawberry fruits (Fragaria ananassa Duch cv. 'Toyonoka') stored at 4 癈 were investigated for the effects of heat-steam treatment for 10, 20, 30 and 40 s. The results indicated that heat-steam treatment for 10 s and 20 s significantly inhibited anthocyanin accumulation, weight loss, decay index and respiratory rate of the post-harvested fruits, and maintained higher activities of superoxide dismutase ( SOD) , but decreased the activities of lipoxidase (LOX) , cellulase, the O~-_2 production rate and MDA content. Therefore, heat-steam treatment was helpful for strawberry to prolong the storage life. However, heat-steam treatment for 30 and 40 s injuried fruits, which degraded external qualities and shortened preservation of the strawberry fruits.关键词
草莓/热蒸汽处理/品质/保鲜/采后生理Key words
strawberry/heat-steam treatment/quality/preservation/postharvest physiology分类
农业科技引用本文复制引用
杜正顺,巩惠芳,汪良驹,李百健..贮前热蒸汽处理对草莓果实保鲜效应的研究[J].南京农业大学学报,2009,32(4):37-42,6.基金项目
江苏省科技攻关计划(农业)重大项目(BE2006312) （农业）
