摘要
Abstract
[Objective ] The research aimed to study the physiological and biochemical changes of strawberry during the fresh-keeping process. [ Method ] Taking strawberry as test materials, 1 -MCP, chitosan composite solution, spices extract solution were used to treat straw berry and the strawberry were stored in low temperature controlled air storage. The decay index, weightless rate, respiratory, Vc content and MDA content of strawberry were determined to study the effects of different treatments on the fresh-keeping of strawberry. [ Result] The decay index, weightless rate, respiratory, MDA content of strawberries of 1-MCP group, chitosan composite solution group, spices extract solution group were higher compared with the control(CK) , Vc content, total sugar and total acid were lower than control group after storage 13 days, with significant difference ( P < 0.05 ). Shelf-life of strawberry was prolonged in 4 t low temperature controlled air storage. [ Conclusion] The research provided certain theoretical basis for the storage and fresh-keeping of strawberry.关键词
草莓/处理方式/保鲜/低温Key words
Strawberry/ Treatment methods/ Fresh-keeping/ Low temperature分类
农业科技
