草莓涂膜保鲜的研究

草莓由于营养物质含量丰富，口感佳，深受人们的喜爱，具有较高的经济价值，但是草莓组织娇嫩，极不耐贮藏，本文针对草莓保鲜的实际意义和实用性，采用可溶性淀粉作为被膜剂，配成1．0％，1．5％，2．0％ 3种不同的浓度，用浸渍或喷雾等方面，在草莓表面形成一层膜，实验结果表明，最佳的淀粉涂膜剂浓度为1．5％，1．5％浓度处理的草莓贮存5d后，重量损失为4．6％，可溶性固形物含量为8．4％，酸度为0．710，维生素C含量为32.2mg/100g。

Study of coating preservation on strawberry

Strawberry has high economic value because it is an important dietary source of nutrients and it tastes well. It is difficult to store for its organ is very tender. This article is in accordance with practical sense of freshening strawberry. Soluble starch was used to form 1.0%,1.5%,2.0% concentration coating solution. Strawberry was soaked or sprayed to form coating membrane. The results turned out to be: optimum concentration of coating agent was 1.5%. Strawberry was treated with 1.5% coating solution and then stored at room temperature for 5 days, lose rate of weight was 4.6%, solitude solid was 8.4%, content of acidity was 0.710, Vc content was 32.2 mg/100g.