不同处理对草莓保鲜效果的影响

Effect of Different Treatments on the Fresh-keeping of Strawberry

[目的]研究草莓在贮藏保鲜过程中的生理生化变化。[方法]以草莓为试验材料,分别采用1-MCP、壳聚糖复合涂膜、香辛料提取液对其进行处理后,置于低温气调库中进行贮藏,对草莓的腐烂率、失重率、呼吸强度、Vc含量及丙二醛含量进行测定,研究不同处理方式对草莓的保鲜效果。[结果]贮藏13 d时,1-MCP、壳聚糖复合涂膜、香辛料提取液处理的草莓的腐烂指数、失重率、呼吸强度、MDA含量比空白组(CK组)低,Vc含量、总糖、总酸高于空白组,差异均达到显著水平(P<0.05)。草莓在低温4℃条件下的贮藏保鲜时间被延长。[结论]该研究为草莓贮藏保鲜提供一定的理论依据。

[Objective] The research aimed to study the physiological and biochemical changes of strawberry during the fresh-keeping process.[Method] Taking strawberry as test materials,1-MCP,chitosan composite solution,spices extract solution were used to treat strawberry and the strawberry were stored in low temperature controlled air storage.The decay index,weightless rate,respiratory,Vc content and MDA content of strawberry were determined to study the effects of different treatments on the fresh-keeping of strawberry.[Result] The decay index,weightless rate,respiratory,MDA content of strawberries of 1-MCP group,chitosan composite solution group,spices extract solution group were higher compared with the control（CK）,Vc content,total sugar and total acid were lower than control group after storage 13 days,with significant difference（P〈0.05）.Shelf-life of strawberry was prolonged in 4 ℃low temperature controlled air storage.[Conclusion] The research provided certain theoretical basis for the storage and fresh-keeping of strawberry.