真空预冷终温对草莓短期保鲜贮藏的影响

Effect of Vacuum Precooling End-temperature on Short-term Fresh Preservation of Strawberry

分别以2、4、6℃作为预冷终温对草莓进行真空预冷,以不预冷草莓为对照试验,研究了不同预冷终温对草莓生理生化变化的影响,并记录了草莓预冷过程中果实表面温度、内部温度及真空压力(绝对压力)的动态变化。结果表明,真空预冷能抑制草莓呼吸强度和电导率的增加,对减缓维生素C(VC)、花色苷的降解也有一定作用,但对可滴定酸及可溶性固形物影响不大。

Vacuum precooling of strawberry were carried on at precooling end-temperature of 2℃, 4℃and 6 ℃ respectively, with the un-vacuum precooling as control. The effect of various physiological and biochemical properties of strawberry under different precooling end-temperature was studied. The changes of fruit suface and internal temperatures, as well as vacuum pressure were recorded. The results showed that vacuum precooling could inhibite the increase in respiration intensity and electric-conductivity, slow down the decrease in vitamin C and anthocyamin. Howerver, no significant effects on titratable acid and soluble solids were observed.