摘要
将草莓于１％ＣａＣｌ２和０．２％亚硫酸钠溶液中进行电渗处理，后置于４℃低温条件下进行贮藏试验。结果表明，钙等离子的电渗作用可明显延长草莓的贮藏时间，减少腐果率，降低维生素Ｃ的损失量及降低糖／酸比值。当贮藏第３０天时，处理组与对照组的腐果率分别为４．４％与１２．４％，维生素Ｃ分别为１５．４７±２．７２８ｍｇ％与１０．７１±２．５７１ｍｇ％；糖／酸比值分别为４．９５与８．３５。
After being trcated by the electroosmosis of calcium chloride(1%)andSodium sulphite(2%) , the strawberries were preserved in the temperatureof 4℃. The results Showed that electroosmosis of calcium ion could signifi-cantly prolong tbe time of duration, reduce the rate of putrefaction,decreasethe loss of vitamin C and drop the sugar-acid ratio of the strawberries.Theputrefaction of the strawberries in experimental group and control group were4.4%and l2.4%,vitamin C were 15.47±2.728mg%and 10.7±2.571mg%,Sugar-acid ratio were 4.45 and 8.35 respectively when they had been prese-rved for 30 days.
关键词
钙离子
电渗作用
草莓
贮藏保鲜
Ca2+
electroomosis
strawberries
preservation
