F-MAP保鲜过程中草莓果实质地的变化

Changes of Texture of Strawberry During the F-MAP Fresh-keeping

利用F-MAP技术在低温条件下对草莓进行保鲜试验,分析了果实质构指标和细胞壁成分。结果表明:F-MAP、PE袋和一次性保鲜盒包装保鲜过程中草莓果实的硬度、内聚性、弹性、咀嚼性均呈下降趋势,其中F-MAP处理组的指标约在保鲜2 d开始显著高于PE袋组和对照组。保鲜过程中草莓果实的原果胶、半纤维素和木质素含量呈下降趋势,纤维素含量呈先上升后下降趋势,F-MAP处理组果实中的含量在保鲜2 d开始显著高于PE袋组和/或对照组,草莓果实中可溶性果胶含量呈上升趋势,但是保鲜第3 d起F-MAP组显著低于PE袋组。研究结果说明F-MAP处理能够延缓草莓果实质地的变化,有利于草莓的保鲜。

The F-MAP technology was used for the fresh-keeping experiment of strawberry in the condition of low temperature,the fruit texture and cell wall composition were analyzed. The results showed that the strawberry packed by F-MAP、PE bag and disposable fresh-keeping box during the fresh-keeping,the hardness,cohesiveness,springiness,and chewiness decreased and the F-MAP group was significantly higher than that of PE group and control group since two days. The strawberry fruit protopectin,hemicellulose and lignin content decreased during the fresh-keeping,cellulose content showed downward trend after rising,F-MAP group were significantly higher than that of PE group and / or the control group since two days,the soluble pectin content of strawberry fruit increased,however,F-MAP group was significantly lower than that of PE group after about third day. The results indicated that the changes of strawberry fruit texture were delayed by F-MAP treatment,and it is conducive to strawberry fresh-keeping.