制冷学报Issue(5)：37-42,6.DOI:10.3969/j.issn.0253-4339.2015.05.037
不同贮藏温度对草莓呼吸强度及品质的影响
Effect of Different Storage Temperature on Respiration Rate and Quality of Strawberry
摘要
Abstract
The effects of different storage temperature (0, 5, 10, 15, 20, 25 and 30℃) on respiration rate and storage quality of straw-berry in terms of quality attributes such as sensory evaluation, weight loss, firmness, relative conductivity, sugar-acid ratio, Vitamin C content and color difference were studied. The results showed that the higher the storage temperature was, the higher the respiration rate and the shorter the shelf life of strawberry. Respiration rate of strawberry stored at 30 ℃ was about 13. 97 times as high as that of straw-berry stored at 0 ℃. The shelf life of strawberry were 9 d, 7 d, 5 d, 4 d, 3 d, 2 d and 8 h at 0, 5, 10, 15, 20, 25 and 30 ℃, respec-tively. With the storage temperature increasing, the sensory evaluation, firmness, sugar-acid ratio, Vitamin C content, L∗and hue value of strawberry decreased gradually, while the weight loss, relative conductivity and respiration rate of strawberry increased. Compared with the quality of strawberry stored at other temperatures, the quality of strawberry stored at 0℃ was the best. After 9 days storage, its senso-ry evaluation, weight loss, firmness, relative conductivity, sugar-acid ratio, Vitamin C content, L∗ and hue value were 5. 4, 3. 18%, 11. 13 N, 39. 05%, 12. 48, 22. 01 mg/100 g, 37. 84, 32. 81, respectively.关键词
果蔬贮藏与加工/草莓/贮藏温度/呼吸强度/品质Key words
storage and processing of fruits and vegetables/strawberry/storage temperature/respiration rate/quality分类
轻工纺织引用本文复制引用
严灿,刘升,贾丽娥,阚朝勃,段小明,王达..不同贮藏温度对草莓呼吸强度及品质的影响[J].制冷学报,2015,(5):37-42,6.基金项目
“十二五”国家科技支撑计划重点项目(2013BAD19B01&2015BAD19B02)。(The project was supported by the National Key Tech-nology R&D Program in the 12th Five Year Plan of China ( No.2013BAD19B01& No.2015BAD19B02).) （2013BAD19B01&2015BAD19B02）
