摘要
试验研究了８种保鲜剂和５种薄膜袋对延缓草莓采后成熟和腐烂效果。丰香草莓经过保鲜剂浸果处理后，分别在２℃下贮藏１５天，发现采用２．０％ＣａＣｌ２＋１００ｍｇ／ｋｇ赤霉素＋０．２％柠檬酸浸果处理能提高果实硬度，保持果色和叶色。Ⅰ型保鲜袋包装则具有保持果实硬度，减少固形物损耗，控制失重和防止腐烂的明显效果。草莓贮藏１５天后，固形物含量明显下降，维生素Ｃ损失高达４１％～５８％。
Effects of eight chemical formulations and five types of films on postharvest ripening and rot of strawberry were assessed. Fruits were dipped in 2.0% CaCl 2 solution containing 100mg/kg gi bberellin and 0.2% citric acid then stored at 2℃ for 15 days. The chemical formulation increased fruit firmness and kept fruit and leaf color. Type I film bag was highly effective in maintaining firmness,soluble solids,fresh weight,and preventing gray mold rot. Soluble solids decreased and Vitamine C lossed by 41%～58% after storage for 15 days.
出处
《中国蔬菜》
北大核心
1998年第3期9-12,共4页
China Vegetables
基金
浙江省杭州市科委资助
关键词
草莓
保鲜剂
保鲜袋
贮藏
Strawberry, Storage, Chemical formulation, Film bag
