食品科学2011，Vol.32Issue(18)：323-328,6.
草莓果实热空气和茉莉酸甲酯复合处理保鲜条件优化
Conditions Optimization of Preservation of Strawberry Fruits by Combinatorial Treatment of Hot Air and Methyl Jasmonate
摘要
Abstract
In order to determine the optimal conditions for preserving postharvest strawberry fruits by hot air coupled with methyl jasmonate（MeJA）,the effects of different combinatorial treatments on fruit decay and major quality parameters were investigated by response surface methodology（RSM）.The results indicated that the optimal preservation conditions were treatment temperature of 45.18 ℃,treatment time of 2.86 h and MeJA concentration of 10.74 μmol/L.Validation experiments indicated that the optimal combinatorial treatment was more effective in inhibiting fruit decay and maintaining quality than hot air or MeJA alone.关键词
草莓果实/保鲜/热空气/茉莉酸甲酯/复合处理Key words
strawberry fruit/preservation/hot air/methyl jasmonate/combinatorial treatment分类
轻工纺织引用本文复制引用
孔繁渊,段杨峰,吴新,赵静,申杰,金鹏,郑永华..草莓果实热空气和茉莉酸甲酯复合处理保鲜条件优化[J].食品科学,2011,32(18):323-328,6.基金项目
国家自然科学基金面上基金项目 （）
江苏高校优势学科建设工程项目 （）
