摘要
研究热水处理对草莓采后病害的抑制作用及对贮藏品质的影响。在预试验的基础上,分别采用38℃、15min,44℃、10min,48℃、5min对新鲜草莓进行热处理,处理后的草莓置于常温下((20±1)℃),每隔12h观察草莓的腐烂情况,并对草莓品质指标进行检测。结果表明:热水处理能够有效地起到抑制草莓采后病害的作用,热水处理对草莓的失重率、硬度、可滴定酸度等水果品质没有显著的不利影响,热水处理后草莓的细胞膜透性与对照相比没有升高。
The control efficacy with hot-water treatments to postharvest diseases and its effects on the quality of strawberries were investigated. Based on the preliminary experiments, three treatments were applied to strawberries with hot-water dips （38℃, 15 min; 44℃, 10 min; 48℃, 5 min）, afterwards, fruits were stored at （20±1）℃. Infection rate was recorded, and the quality of strawberries were measured every 12 hours. Results show that hot-water treatments can control postharvest diseases of strawberries effectively. Hot-water treatments do not impair the quality parameters of fruit, including weight loss, firmness and titratable acidity. The cell membrane permeability of strawberries treated with hot-water treatments is not higher than the control.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2007年第8期270-273,共4页
Transactions of the Chinese Society of Agricultural Engineering
基金
中国博士后科学基金资助项目(2005038016)
江苏省高校自然科学基金项目(06KJB210013)
江苏大学高级专业人才科研启动基金项目(04JDG047)
关键词
热水处理
草莓
采后病害
抑制
品质
细胞膜透性
hot-water treatment
strawberry
postharvest disease
control
quality
cell membrane permeability
