草莓果实的流变特牲及其在贮藏过程中的变化规律

利用自制的应力－应变试验台，对草莓果实的应力－应变特性和蠕变特性进行了测定与研究，建立了草莓果实应力－应变的数学模型，指出了草莓果实的极限屈服点变动范围。同时对草莓在不同贮藏条件下流变特性的变化规律进行了初步的研究，发现草莓的成熟度、贮藏温度及贮藏时间对果实的硬度、屈服应力均有较显著的影响，建立了屈服应力随时间变化的不同阶段的回归方程，可用于预测在相应贮藏条件下的草莓果实的屈服应力。

Study on rheologic properties of strawberry flesh and their changes during storage

Tests for the stress-strain and wriggling properties of strawberry flesh were conducted with a stress- strain tester made bv the authors. The mathematical model of stress-strain for strawberry flesh has been established. The range of the limit values of yielding point for straW-berry flesh and the variation for rheologic properties of strawberry flesh during storage were also preliminarily studied.It was found that the ripeness of strawberry,the temperature and duration of storage gain significant effect on firmness and yielding stress of the fruit. The regression equations in different storage periods were developed, Which can be used to estimate theyielding stress of strawberry flesh at a particular storage time under the corresponding storage conditions.