食品科学 ›› 2008, Vol. 29 ›› Issue (2): 415-418.
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魏明, 赵博
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WEI Ming, ZHAO Bo
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摘要: 本实验以"丰香"草莓为材料,研究了不同强度的冷激处理对果实贮藏期间品质的影响。结果表明,0℃冰水混合物处理1h可以明显的延缓草莓果实的后熟过程,推迟了草莓果实的变色,降低了呼吸速率和丙二醛的含量,冷激处理还可以抑制果实可滴定酸、VC、可溶性固形物和花色苷含量的下降,从而延缓了果实的成熟衰老。
关键词: 草莓, 冷激处理, 保鲜, 最佳处理强度
Abstract: The strawberry variety" Fengxiang"was used to study the effects of cold shock treatment (CST) on the quality during storage. The results showed that the treatment of 0 ℃ ice and water mixture for 1 hour significantly delayed the after-ripening and fade of the fruit. As compared with control, the respiration rate and the increase of MDA was inhibited. CST also inhibited the decrease of titritable acid content, VC content, TSS content and anthocyanin content.
Key words: strawberry, cold shock treatment, keep fresh, the best treatment intensity
魏明, 赵博. 不同强度的冷激处理对草莓保鲜效果的研究[J]. 食品科学, 2008, 29(2): 415-418.
WEI Ming, ZHAO Bo. Study on Effects of Various Intensity Cold Shock Treatment on Keeping Fresh of Strawberry Fruit[J]. FOOD SCIENCE, 2008, 29(2): 415-418.
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