摘要
以草莓为研究对象,选取18个采后草莓进行低温贮藏实验。实验样品分为三组,将草莓放入1℃环境温度下进行贮藏,实验周期为10天。每日观察草莓表面腐烂状况、称量、并对冰点以及影响品质参数的色差和糖酸度、硬度进行分组测量,统计分析在1℃环境温度下草莓品质参数的实际变化状况。实验结果表明,低温贮藏可以有效减少腐败率,降低失重率、糖酸值损失,可以使草莓在一段时间内更好保持鲜亮色泽。
18 strawberries were selected for low temperature storage experiment.The experimental samples were divided into three groups,and were stored at 1℃for 10 days.Strawberries were taken out to observe their surface decay,weight,freezing point,color difference,sugar acidity and hardness daily.The actual changes of strawberry quality parameters at 1℃were statistically analyzed.The results showed that low temperature storage could effectively reduce the spoilage rate,weight loss rate,sugar acid value loss and make strawberry better maintain bright color in a period of time.
作者
贾权
刘斌
韩馨仪
赵松松
Jia Quan;Liu Bin;Han Xinyi;Zhao Songsong(College of Mechanical Engineering of Tianjin University of Commerce,Tianjin,300134,China;Tianjin Key Laboratory of Refrigeration Technology,Tianjin,300134,China)
出处
《冷藏技术》
2020年第2期25-29,共5页
Journal of Refrigeration Technology
关键词
低温贮藏
品质
草莓
冰点
low temperature storage
quality
strawberry
freezing point
