食品工业科技Issue(4)：335-340,6.
成熟度和贮藏温度对草莓贮藏期间果实品质的影响
Effect of maturity and temperature on physical and chemical quality of strawberry
摘要
Abstract
The effect of fruit maturity and storage temperature on shelf-quality,texture,flavour and nutritive value of strawberry at different maturity(1/2-ripe,3/4-ripe,full-ripe) such as decay index,weight loss,firmness, soluble solid content,titrable acidity, anthocyanin.phenolics and flavonoids were evaluated over nine days of cool storage under temperature(3,10,15℃). The result showed that strawberry harvested at 1/2-ripe possessed better shelf-life quality and fruit texture,that harvested at 3/4-ripe or full-ripe stage contained better fruit flavor and nutritive value. The result showed that maturity stage and storage temperature would affect the shelf-life quality,fruit texture,flavor and nutritive value. All the above factors indicated that strawberry should be harvested at 3/4-ripe stage,then be stored under 3℃ in order to extend its shelf-life and maintain its nutritive value.关键词
成熟度/温度梯度/货架品质/质构/风味/营养价值Key words
maturity/temperature gradient/shelf-life quality/texture/flavor/nutritive value分类
轻工纺织引用本文复制引用
李莹,任艳青,闫化学,曹景顺,傅达奇,罗云波..成熟度和贮藏温度对草莓贮藏期间果实品质的影响[J].食品工业科技,2013,(4):335-340,6.基金项目
国家十二五科技支撑项目:食品包装与冷链物流关键技术研究与产业化示范(2011BAD24B00)子课题:草莓冷链物流核心技术研发(2011BAD24B02-5). （2011BAD24B00）
