综合保鲜处理对草莓保鲜效果的影响

Effect of Comprehensive Preservation Treatment on Strawberry

以草莓为试验对象,研究1-MCP,CaCl2和植酸以及气调包装对低温下草莓保鲜效果的影响。草莓经过质量浓度为1μL/L的1-MCP（分别处理6,12和24 h）、CaCl2（质量分数为0.5%,1.0%,1.5%）、植酸（体积分数为0.05%,0.10%,0.15%）处理,用气调（体积分数为9%~10%CO2＋8%~10%O2）包装后于2℃下进行储存,结果表明,综合保鲜处理能够抑制草莓的乙烯释放量和失重率的上升,延缓硬度和VC含量的下降,其中1μL/L的1-MCP处理12 h后,1%CaCl2及0.1%植酸处理对草莓保鲜更为有效。

The effect of 1-methylcyclopropene,calcium chloride,phytic acid and modification atmospheric packaging at low temperature on strawberries properties was studied.The strawberries was treated with 1-methylcyclopropene（1 μL/L for 6 h,12 h,and 24 h）,calcium chloride（0.5%,1%,and 1.5%）,phytic acid（0.05%,0.1%,and 0.15%）,and modification atmospheric packaging（9%~10%CO2＋8%~10%O2）,and storied at 2℃.The results showed that the combined treatments inhabited ethylene production and weight lose,delayed the decrease in fruit firmness and contents of vitamin C.Among these treatments,1-methylcyclopropene（1 μL/L for 12 h）,calcium chloride（1%）,phytic acid（0.1%） and modification atmospheric packaging is more effective on fresh-keeping of strawberries.