摘要
以草莓为试材,研究了热空气不同温度、时间处理对草莓采后贮藏品质的影响。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。因此,热空气处理草莓的较好条件为50℃+40min。
Taking strawberry as research material,the effect of hot-air treatment at different temperature and time on the stored strawberry fruits were observed in this paper.The results showed that the hot-air treatment at proper temperature and time could enhance the storage quality,extend the storage time,however,the treatment of hotter temperature or longer time could reduce the storage effects,and produce hot damage.The best hot air treatment for strawberry was50℃＋40min.
出处
《北方园艺》
CAS
北大核心
2015年第23期138-141,共4页
Northern Horticulture
基金
安阳工学院校级科研资助项目(YJJ2014007)
关键词
草莓
热空气处理
品质
strawberry
hot-air treatment
quality
