安徽农业大学学报2017，Vol.44Issue(5)：924-928,5.DOI:10.13610/j.cnki.1672-352x.20171017.001
不同处理方式对草莓贮藏保鲜的影响
Effects of different treatments on biochemical changes and storage quality attributes of strawberry
摘要
Abstract
In this study,the effects of preheat at 45℃ and ice water soaking,and combined with the treatment of citric acid,calcium chloride and vitamin C on strawberry quality during the postharvest storage were investigated.The appearance,firmness,weight loss,titratable acid,soluble solids,superoxide dismutase (SOD) activity and vitamin C of the strawberry fruit were determined to optimize the ideal treatment condition and chemical concentration.The results showed that ice water soaking for 30 min was beneficial to maintain appearance,firmness,and soluble solids of strawberries.Moreover,2％ citric acid for 1 min exerted a positive effect on SOD activity.The treatment of 2％ citric acid+3％ CaC12 was suitable for preventing weight loss.The treatment of 2％ citric acid acid+2％ vitamin C for 1 min had obvious effects on maintaining titratable acid and vitamin C in the strawberry fruit.Based on the results,we concluded that strawberry fruit treated for 1 rmin with 2％ citric acid +2％ vitamin C was the best method for keeping the appearance,firmness,feeling taste,and nutrition of strawberries.The storage life can extend up to 6 days.Therefore,this treatment could be used in preservation ofpostharvest strawberries.关键词
草莓/贮藏保鲜/保鲜剂Key words
strawberry/postharvest storage/preservatives分类
农业科技引用本文复制引用
黄玮婷,刘静,吴洁,郭清云,方中明..不同处理方式对草莓贮藏保鲜的影响[J].安徽农业大学学报,2017,44(5):924-928,5.基金项目
国家自然科学基金(31301250)和湖北省教育厅科学技术研究项目(B2017287)共同资助. （31301250）
