草莓的贮藏保鲜技术

草莓以其鲜艳的色泽、香甜的口味和丰富的营养深受大众的喜爱,是老少皆宜的高档水果。但同时草莓又是一种非常"娇气"的水果,皮薄易伤,水分散失很快,易受细菌微生物的侵害而腐烂变质,常温下放置1～3d就开始变色、变味,这些都为其采收后的贮藏和运输带来诸多不便。从对草莓的生理特性分析入手,集中介绍了几种贮藏保鲜草莓的方法。

Methods of Strawberry's Conservation and Keep-freshing

Strawberry with it bright color,sweet taste and rich nutrition loved by public,is a kind of high-grand fruit for all ages.But it's also a kind of delicate fruit,because the skin of it is too thin to be hurt,the juice of it is lost too fast and it is so easy to be infracted by bacteria that to be decomposed.Moreover,the color and the taste are beginning to change after putting for 1～3 days on normal temperature.So it is very difficult to conserve and transport strawberry.This paper focuses on several methods of strawberry's conservation and keep-freshing.