热处理与贮藏温度对草莓果实储存期和品质的影响

Effects of Heat Treatment and Storage Temperature on the Storage Life and Quality of Strawberry

以草莓果实为试材,采用不同温度热水和热空气处理,(20±1)℃常温和(4±1)℃低温贮藏,研究热处理与贮藏温度对草莓果实储存期和品质的影响.结果表明,42℃热水处理15min优于42℃热空气处理30min,果实始现腐烂时间推迟,储存期延长;果实经热水处理后低温贮藏优于常温贮藏,果实始现腐烂时间推迟16d,储存期由2d延长至18d;热水处理可降低果实呼吸强度,明显缓解低温贮藏条件下果实糖酸含量的降低,使果实可溶性固形物和可滴定酸含量比对照分别提高15.30%和41.38%,较好地保持果实品质.

Strawberry materials were treated with hot water and hot air of different temperatures,stored at ambient temperature （20±1） ℃ and low temperature （4±1） ℃ separately. The changes in their storage life and quality were studied under different storage conditions. The results showed that the storage life was prolonged more effectively in the treatment where the fruit was treated with hot water （42 ℃） for 15 minutes than in the treatment where it was treated with hot air （42 ℃） for 30 minutes. Compared to ambient temperature treatment （20±1） ℃,the appearance time of strawberry decaying was delayed by 16 days under low temperature treatment （4±1） ℃,and its storage life increased from 2 to 18 days. Hot water treatment slowed down the respiration rate of strawberry and improved soluble solids by 15.30 % and titratable acid content by 41.38 % in comparison with the control.