热烫漂洗对鲜食草莓品质的影响

Effect of Thermal Treatment on Qualities of Strawberry as Fresh Fruit

以“丰香”草莓为材料 ,采取水浴热烫方法 ,研究了不同温度处理对草莓品质的影响。结果表明 :草莓是典型的热敏性果类 ,随热烫温度上升 ,其外观品质和营养品质均呈下降趋势。除受温度影响外 ,草莓过氧化物酶 (POD)相当耐热 ,温度升高 ,其活性增加 ,并在高温时保持较高活性 ,成为破坏草莓品质的重要因素。综合生化指标检测和感官评判结果 ,热烫漂洗草莓在 60℃不宜超过 10min。

The“Fengxiang” strawberry, as experimental material, was used to study the effect of thermal treatment on fresh fruit qualities.The results showed that strawberry was sensitive to heat. With the temperature increasing, both sensory and nutrient qualities were decreasing. As to mechanism, besides temperature effect, POD, a heat hardiness enzyme that was more active with temperature up, was a important factor affecting the quality of fruit. According to the experimental results, thermal treatment to strawberry could not exceed 10 minutes at 60℃。