Study on Effects of Various Intensity Cold Shock Treatment on Keeping Fresh of Strawberry Fruit

FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (2): 415-418.

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Study on Effects of Various Intensity Cold Shock Treatment on Keeping Fresh of Strawberry Fruit

WEI Ming, ZHAO Bo

College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China

Online:2008-02-15 Published:2011-08-24

Abstract

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

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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Study on Effects of Various Intensity Cold Shock Treatment on Keeping Fresh of Strawberry Fruit

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