食品科学

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不同预处理方式对冻藏草莓品质的影响

胡丽菊,孟宪军*,孙希云,李 斌,颜廷才,李 丽   

  1. 沈阳农业大学食品学院,辽宁 沈阳 110866
  • 出版日期:2014-11-25 发布日期:2014-12-09
  • 基金资助:

    “十二五”农村领域国家科技计划项目(2012BAD31B05-3)

Effect of Different Pretreatments on the Quality of Frozen Strawberries

HU Li-ju, MENG Xian-jun*, SUN Xi-yun, LI Bin, YAN Ting-cai, LI Li   

  1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
  • Online:2014-11-25 Published:2014-12-09

摘要:

为了解决速冻草莓在贮藏过程中品质快速下降的问题,采用糖溶液和氯化钙溶液对其进行处理,以改善其冻藏品质。以VC、汁液流失率、电导率、硬度、可溶性固形物和总酸含量为评价指标,考察不同预处理后在-18 ℃条件下冻藏0.5、1.0、2.0、3.0、4.0、5.0 个月时草莓的品质变化情况。结果表明:20%糖溶液处理20 min的处理组VC损失率最小,可溶性固形物含量、电导率变化最小,总酸含量降低得慢,且与其他处理组相比差异显著(P<0.05);3%氯化钙溶液处理15 min的处理组汁液流失率最小,硬度变化最小,且与其他处理组相比差异极显著(P<0.01)。

关键词: 草莓, 处理, 冻藏, 品质

Abstract:

Pretreatments with aqueous solutions of sugar and calcium chloride were applied to slow down the quality
deterioration of strawberries during frozen storage. Changes in strawberry quality stored at –18 ℃ were investigated with
respect to vitamin C (VC), drip loss, conductivity, firmness, soluble solids and total acid. The results showed that the
strawberries pretreated by 20% sugar solution for 20 min had a lower VC loss rate, smaller changes in soluble solids and
conductivity and a slower decrease in total acid, which revealed a significant difference (P < 0.05) when compared with other
treatments. In addition, the strawberries pretreated by 3% calcium chloride solution for 15 min had a lower drip loss and a
smaller change in firmness, showing an extremely significant difference (P < 0.01) when compared with other treatments.

Key words: strawberries, treatment, frozen storage, quality

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