摘要
以草莓(品种:全明星)果实为试材,研究了不同温度、时间、热水处理后于5℃贮存情况下,其腐烂指数、颜色、硬度、风味的变化。结果表明:适宜温度的热处理能显著提高草莓的贮存品质,延长贮存期,但过高的热处理温度及过长的处理时间会使保鲜效果降低,甚至出现热伤害(如烫伤);模糊综合评判结果表明:38℃ 30 min→50℃ 10 mia处理效果最好。
The effect of the pre-storage heat treatment at different temperature and time on the cold stored strawberry(Cv. All Star)fruits were observed in this experiment.The results showed that the heat treatment at proper temperature could enhance the storage quality,extend the storage time, however, the treatment at hotter temperature or longer time could reduce the storage effects,and produce hot damage (such as hot scald) . The fuzzy-integrated evaluation results indicated that the best treatment was 38℃ for 30 min first and then transferred to 50℃ for 10 min.
出处
《河北农业科学》
2001年第1期1-5,共5页
Journal of Hebei Agricultural Sciences
