摘要
草莓用1%过氧乙酸杀菌后,以涂膜液处理,辅以低密度聚乙烯袋包装、低温高湿贮藏.一周内失水率平均下降了77.45%,营养成分在七天后仍保持原来的90%以上,呼吸强度和乙烯释放量明显降低,5天内烂果防治效果为100%。贮期25天。
After sterilized by 1% peracetic acid, strawberry was coated with complex reagent, and then packaged with low density polyethylene bag and stored at low temperature and high humidity. The results showed that the average rate of water loss reduced to 77.45% while 90% nutrients were maintained after 7 days. Respiration intensity and ethylene production were obviously decreased and no strawberry rotted in 5 days. Shelf life time was 25 days.
出处
《现代食品科技》
EI
CAS
2006年第4期13-16,共4页
Modern Food Science and Technology
关键词
草莓
复合涂膜
呼吸强度
乙烯
Strawberry
Complex coating
Respiration intensity
Ethylene
