品质因子和益生菌对草莓品质和贮藏的影响

Effects of Quality Factors and Probiotics on Strawberry Quality and Storage

运用品质因子和EM菌肥对草莓生长进行干预,通过代替传统的化学肥料来改善草莓的营养品质,降低草莓采后的腐烂率,一定程度上延长贮藏货架期,使草莓尽可能持续保鲜。结果表明,经过品质因子和EM菌肥处理的草莓,在6d的贮藏期间,腐烂率下降20.30%,营养品质处理组与对照组相比,除可溶性糖含量的表征没有显著性差异外,其余表征均呈现显著性差异(p<0.05)。进一步证实品质因子和EM菌肥对草莓的品质和贮藏具有一定的影响作用。

Quality factors and EM microbial fertilizer were used to intervene the growth of strawberries.The nutritional quality of strawberries was improved by replacing traditional chemical fertilizers,the decay rate of strawberries after harvest was reduced,the shelf life of strawberries was prolonged to a certain extent,and the fresh-keeping of strawberries was maintained as long as possible.The results showed that the decay rate of strawberries treated with quality factors and EM microbial fertilizer decreased by 20.30% during 6 days of storage.Compared with the control group,the other characteristics of strawberries treated with nutritional quality showed significant difference except for the characterization of soluble sugar content(p<0.05).It was further confirmed that the quality factor and EM fertilizer had certain effects on the quality and storage of strawberry.