不同处理方式对草莓贮藏保鲜的影响

通过研究45℃预热处理和冰浴2种物理处理方式,以及柠檬酸、Ca Cl2和维生素C等复合化学处理方式对草莓贮藏保鲜效果的影响,探究了不同保鲜处理方式对贮藏4 d和6 d后草莓的外观、硬度、失重量、可滴定酸、可溶性固形物、SOD酶活性和维生素C含量的影响,筛选最适的保鲜剂浓度及贮存条件。结果表明,冰浴处理30 min能明显保持草莓外观与硬度,有效维持草莓可溶性固形物含量。2%柠檬酸处理1 min能显著提高草莓的SOD酶活性,2%柠檬酸+3%CaCl_2处理1 min能明显维持草莓保鲜中重量,2%柠檬酸+2%维生素C处理1 min能显著保持草莓可滴定酸和维生素C含量。综合分析表明,采用2%柠檬酸+2%维生素C处理1 min能较大程度的保持采后草莓的外观、硬度、口感及营养品质,保鲜期达6 d以上,可用于草莓采后保鲜。

Effects of different treatments on biochemical changes and storage quality attributes of strawberry

In this study,the effects of preheat at 45℃ and ice water soaking,and combined with the treatment of citric acid,calcium chloride and vitamin C on strawberry quality during the postharvest storage were investigated.The appearance,firmness,weight loss,titratable acid,soluble solids,superoxide dismutase (SOD) activity and vitamin C of the strawberry fruit were determined to optimize the ideal treatment condition and chemical concentration.The results showed that ice water soaking for 30 min was beneficial to maintain appearance,firmness,and soluble solids of strawberries.Moreover,2％ citric acid for 1 min exerted a positive effect on SOD activity.The treatment of 2％ citric acid+3％ CaC12 was suitable for preventing weight loss.The treatment of 2％ citric acid acid+2％ vitamin C for 1 min had obvious effects on maintaining titratable acid and vitamin C in the strawberry fruit.Based on the results,we concluded that strawberry fruit treated for 1 rmin with 2％ citric acid +2％ vitamin C was the best method for keeping the appearance,firmness,feeling taste,and nutrition of strawberries.The storage life can extend up to 6 days.Therefore,this treatment could be used in preservation ofpostharvest strawberries.