贮运条件对草莓主要色素成分稳定性的影响

草莓在贮藏和运输期间会产生褪色现象,花青素含量逐渐减少。为研究光照时间、温度、pH、金属离子对草莓花青素的影响,探索合适的加工与贮运条件,在花青素含量保持一致的情况下设置4种反应条件,探讨光照时间、温度、pH、金属离子对草莓花青素的影响。草莓花青素在自然光下照射8 h,吸光度值下降25%,温度高于60℃后,吸光度值下降67%。当pH>7时,吸光度值下降85%,添加Na⁺、Mg²⁺后的色素提取液反应2 h后所测吸光度值分别保持在0.070和0.050左右,而添加Fe³⁺后测得的吸光度值下降87%。实验结果表明,草莓在贮运过程中应避光、低温、保持酸性条件,且避免与铁制品接触。

Effects of Storage and Transportation Condition on the Stability of Main Pigment Components in Strawberry

Strawberry fades during storage and transportation, and the anthocyanin content gradually decreases. To study the effects of light application time, temperature, pH and metal ions on anthocyanins of strawberry, and explore suitable processing and storage conditions, four reaction conditions were set under the same anthocyanin content, and the effects of light application time, temperature, pH, and metal ions on strawberry anthocyanins were discussed. When strawberry anthocyanins were exposed to natural light for 8 hours, the absorbance value was decreased by 25%. When the temperature was higher than 60℃, the absorbance value was decreased by 67%. When pH>7, the absorbance value was decreased by 85%. The measured absorbance values of the pigment extract after adding Na⁺ and Mg²⁺ were kept at about 0.070 and 0.050 after reacting for 2 h, while the absorbance value measured after adding Fe³⁺ was decreased by 87%. Experimental results show that strawberries should be protected from light, under low temperature and acidic condition, and avoid contacting with iron products during storage and transportation.