摘要
在预实验基础上,采用热空气46℃-1h、48℃-30min,热水浸润44℃-20min、46℃-15min对采后新鲜草莓(品种:永丰)进行热处理。处理后的草莓置(1±0.5)℃条件下冷藏1d,(20±1)℃条件下3d,对果实的呼吸作用和品质进行检测,发现处理后果实的呼吸作用明显减弱,热处理能够有效地起到防腐抑菌的作用,热水浸润处理对于根霉生长繁殖的抑制作用明显。48℃热空气处理30min和44℃热水浸润20min的果实具有较好的货架品质。
Fresh harvested Strawberries (Fragaria (ananassa Duch. cv. YongFeng) were subjected to heat treatments. Based onpreliminary experiments, four treatment conditions were applied to strawberries by exposure to hot air (46℃-1h and 48℃-30min) and immersion in hot water (44℃-20min and 46℃-15min). Afterwards, the fruits respiration and quality were moni-tored after 1 day of refrigeration (1±0.5℃) and during 3 days of shelf life (20±1℃) conditions. It was found that fruits withheat treatments had weaker respiration. Hot water immersion was effective in control of Rhizopus stolonifer which is one categoryof mold often causing post-harvest decay of strawberry. Fruits heated at 48℃ for 30min with hot air and 44℃ for 20min withhot water had higher quality values than others.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第9期187-191,共5页
Food Science
基金
国家自然科学基金(30270765)
