| 不同草莓保鲜方法的比较研究 |
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| 引用本文： | 徐放,赵鹏宇,吴小虎,王冕,艾启俊.不同草莓保鲜方法的比较研究[J].安徽农业科学,2013,41(3):1237-1239,1242. |
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| 作者姓名： | 徐放 赵鹏宇 吴小虎 王冕 艾启俊 |
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| 作者单位： | 1. 北京农学院食品科学与工程学院,北京,102206
2. 莱伯泰科有限公司,上海,200030 |
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| 摘 要： | 目的]满足市场对草莓保鲜技术的需要。方法]研究比较了热处理,微波处理以及膜处理等新的保鲜方法对草莓保鲜效果的影响。结果]试验表明,3种方法单独处理时,40°C 5 min热水处理,1 s低火微波处理及1.0%的复合膜处理的草莓保鲜效果最好。将3种方法结合处理草莓后,草莓常温保存可在5～7 d依然保持较好的新鲜度。结论]热处理、微波处理、涂膜处理对延长草莓保鲜期均有一定作用,将3种方法结合对草莓的保鲜效果更佳。
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| 关 键 词： | 草莓保鲜技术 热处理 微波处理 复合膜处理 |
Comparative Study of Different Preservation Methods of Strawberry |
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| Institution: | XU Fang et al(Department of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206) |
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| Abstract: | Objective] To satisfy market demands on strawberry fresh keeping technology. Method] Effects of new fresh keeping methods such as heat treatment, microwave treatment and composite film on strawberry fresh keeping were compared. Result] The results showed that 40 ~C 5 min hot water treatment, a second microwave and 1.0% membrane treatment are the best. Combining the three kinds of methods to process strawberry, strawberry preserved at room temperature can keep good freshness in 5 to＇/days. Conclusion ] The heat treatment, micro- wave treatment and composite film all prolong strawberry fresh keeping period, the combination of three methods can obtain a better effect. |
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| Keywords: | Strawberry fresh keeping technology Heat treatment Microwave treatment Composite film |
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