乙醇缓释气体处理对草莓常温保鲜效果的影响

采用不同剂量（0、1．8、3．6、7．2g）的乙醇缓释剂处理新鲜草莓，用聚乙烯保鲜袋（180mm×280mm，厚度0．03mm）包装后。分别于室温（20±2）℃下避光贮藏7d，研究乙醇缓释气体处理对草莓保鲜效果的影响。结果表明．常温条件下．乙醇缓释气体处理能够有效抑制草莓的腐烂，延缓果实硬度、水分、VC含量和可滴定酸含量的下降．乙烯产量及呼吸强度在贮藏期内均显著小于对照。与传统的使用乙醇浸泡处理或乙醇熏蒸处理方法相比．采用缓释技术能够使极低剂量的乙醇气体持续缓慢地释放到贮藏空间内．在延长果实货架期的同时．能够避免传统方法处理时果实产生的类似酒精发酵的异味。使草莓保持正常的口感与风味。该方法操作简单，成本低廉．且安全无毒副作用，具有较高的推广应用价值。

Effects of Sustained-release Ethanol Vapor Treatment on Storage Quality of Strawberry at Room Temperature

The preservation effects of sustained-release ethanol vapor on strawberry were studied by treating with different contents of sustained-release ethanol vapor（0, 1.8, 3.6, 7.2 g） in individually wrapped with polyethylene bags （180 mm×280 mm, thickness was 0.03 ram）which stored at （20±2） ℃ for 7 days. The results showed that, sustained- release ethanol vapor was effective for restraining the fruits decay, slowing down the decline of hardness, and contents of moisture, VC and titratable acidity of strawberry. Furthermore, the ethylene productions and respiration intensity were significantly less than the control during the 7 days storage periods. Compared with the traditional ethanol immersion or fumigation methods, this technic liberated extremely low dose of ethanol vapor continuously into the storage space, which could prolong the shelf-life, refrain fruit from the peculiar smell of fermentation in the traditional methods and keep fruit in the normal taste or flavor. In addition, this technic ensured easy operating, low-cost, safe and innocuous, thus it was worthy of popularizing.