热水喷淋处理对草莓果实采后腐烂和品质的影响

食品科学 ›› 2008, Vol. 29 ›› Issue (3): 481-485.

热水喷淋处理对草莓果实采后腐烂和品质的影响

静玮, 屠康, 邵兴锋, 苏子鹏, 赵妍

南京农业大学食品科技学院农业部农畜产品加工与质量控制重点开放实验室；南京农业大学食品科技学院；农业部农畜产品加工与质量控制重点开放实验室；江苏南京210095；

出版日期:2008-03-15 发布日期:2011-08-24

Effects of Hot Water Rinsing and Brushing Treatments on Postharvest Decay and Quality of Strawberry

JING Wei, TU Kang, SHAO Xing-Feng, SU Zi-Peng, ZHAO Yan

Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Online:2008-03-15 Published:2011-08-24

摘要/Abstract

摘要： 本实验验采用55、60和65℃,20s热水喷淋(hot water rinsing and brushing,HWRB)处理"丰香"草莓,研究此热处理对常温贮藏(20℃3d)和冷藏(0℃12d)后的果实腐烂和品质的影响。研究发现,热水喷淋处理能显著降低处理后果实表面的微生物数量,有效抑制果实失重率和呼吸强度的上升,保持了较高的VC含量;经65℃热水处理的果实发病率最低,但部分果实在处理后其表面出现漂白干缩的现象,影响了它们的商品价值。60℃热水喷淋处理使果实的发病率显著低于对照组,在冷藏下对病害的防治效果更好,同时对果实的颜色、硬度、可溶性固形物和可滴定酸含量未产生不良影响,所以比较适合草莓的采后防腐保鲜处理。

关键词: HWRB, 草莓, 腐烂, 品质

Abstract: Fengxiang strawberries were treated with hot water rinsing and brushing (HWRB) treatment at 55, 60 ℃ and 65 ℃ for 20 s in the experiment. The purpose was to investigate the effect of this heat treatment on fruit decay and quality after ambient temperature storage(20 ℃, 3 d) or cold storage(0 ℃, 12 d). Results showed that HWRB treatment could significantly decrease the epiphytic microbial population on fruit surface after heat treatments, inhibit weight loss and respiration rate, and keep high content of VC; Fruits treated with 65 ℃, 20 s had the lowest decay incidence, but part of the fruits showed surface shriveling and bleaching and became unacceptable commercially. Fruits treated with 60℃ had less decay incidence than untreated ones, and cold storage could enhance the effect of HWRB treatments. At the same time, there were no negative effects of 60℃ 20s HWRB on fruit surface color, firmness, and the contents of soluble solids, titratable acidity, so it was a preferred treatment for postharvest strawberry storage.

Key words: HWRB, strawberry, decay, quality

静玮, 屠康, 邵兴锋, 苏子鹏, 赵妍. 热水喷淋处理对草莓果实采后腐烂和品质的影响[J]. 食品科学, 2008, 29(3): 481-485.

JING Wei, TU Kang, SHAO Xing-Feng, SU Zi-Peng, ZHAO Yan. Effects of Hot Water Rinsing and Brushing Treatments on Postharvest Decay and Quality of Strawberry[J]. FOOD SCIENCE, 2008, 29(3): 481-485.

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