| 热水预处理和冷藏对草莓贮藏期和品质的影响 |
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| 引用本文： | 郭利勇,陈迪新,周少强.热水预处理和冷藏对草莓贮藏期和品质的影响[J].河南农业科学,2008(6). |
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| 作者姓名： | 郭利勇 陈迪新 周少强 |
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| 作者单位： | 1. 河南省经济林和林木种苗工作站,河南,郑州,450008
2. 河南科技大学,林学院,河南,洛阳,471003 |
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| 基金项目： | 河南科技大学博士科研启动基金 |
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| 摘 要： | 为探索不同温度热水预处理和冷藏对草莓贮藏期及品质的影响,以全明星为试材,经不同温度的热水处理后,室温贮藏,测定草莓贮藏期及其相关品质,并与4℃冷藏及室温贮藏进行比较。结果表明:4℃冷藏对防止草莓腐烂,失重及维生素C含量减少作用明显,而热处理除防止失重效果较差外,其他效果都优于室温贮藏;45℃和50℃2种温度热水预处理效果都有一定的优势,但整体效果仍然不如4℃冷藏。
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| 关 键 词： | 草莓 热水 冷藏 贮藏期 品质 |
Effects of Hot Water Treatment and Refrigeration on Storage Period and Quality of Strawberry |
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| GUO Li-yong,CHEN Di-xin,ZHOU Shao-qiang.Effects of Hot Water Treatment and Refrigeration on Storage Period and Quality of Strawberry[J].Journal of Henan Agricultural Sciences,2008(6). |
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| Authors: | GUO Li-yong CHEN Di-xin ZHOU Shao-qiang |
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| Abstract: | In order to explore the effects of hot water treatment and cold storage on the storage period and quality of strawberry,the strawberry variety All-star was treated with different temperatures of hot water for different time and stored at room temperature.Then the storage period and quality of strawberry after being treatd were compared with that of strawberry stored at 4℃ and room temperature without hot water pretreatment.The results showed that cold storage at 4℃ could significantly prevent the rotting,weight losing and Vitamin C decreasing of fruits,and heat treatments(45℃和50℃)had better effects than CK(room temperature storage without pre-treatment)except the prevention of weight loss,but their effects were not as good as 4℃ cold storage. |
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| Keywords: | Strawberry Hot water Cold storage Storage period Quality |
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