不同贮藏条件对草莓贮藏品质的影响

Effect of Different Storage Conditions on Storage Quality of Strawberry

为提高草莓的贮藏品质,寻求适合草莓的贮藏条件,将新鲜草莓分别置于常温阴凉(20℃)、冷藏库(0℃和-3℃)条件下贮藏7 d,每天测定草莓的可溶性固形物、可滴定酸、VC含量,同时监测失重率、腐烂指数和感官品质,研究不同贮藏条件对草莓品质的影响。结果表明:贮藏期间,冷藏库0℃贮藏草莓的可滴定酸和VC含量高于冷库-3℃和常温20℃贮藏的草莓,0℃贮藏7 d的草莓可滴定酸和VC含量分别为0.58%、29.8 mg/100 g;贮藏7 d时,-3℃贮藏草莓的可溶性固形物含量高于0℃和20℃处理,失重率和腐烂指数最低,分别为8.41%、8%、9.93;贮藏期间,0℃和-3℃贮藏草莓的感官品质均较好,优于20℃贮藏的草莓。综上可得,冷藏库0℃和-3℃贮藏草莓的品质优于常温20℃贮藏的草莓;冷藏库-3~0℃低温贮藏有利于保持草莓的品质,且避免草莓冻害。该研究可为草莓贮藏保鲜技术的研发提供参考。

In order to improve the storage qualities and to seek suitable storage conditions, the fresh strawberries were stored in shade at room temperature(20 ℃) and refrigerating temperatures(0 ℃ and-3 ℃), respectively, for7 days. The effects of different storage conditions on the quality of strawberries were investigated by detecting the contents of soluble solids, total acid and vitamin C(VC), as well as monitoring the weight loss rates, decay indexes and sensory quality every day. The results showed that the contents of total acid and VC of the strawberries stored at refrigerating temperature of 0 ℃ were higher than those stored at-3 ℃ and 20 ℃ during storage. The contents of total acid and VC of the strawberries stored at 0 ℃ for 7 days were 0.58% and 29.8 mg/100 g, respectively. On the7 th day of storage, the content of soluble solids of the strawberries stored at-3 ℃ was the highest, and the weight loss rate and the decay index of the strawberries stored at-3 ℃ were the lowest, compared to those of strawberries stored at 0 ℃ and 20 ℃, which were 8.41%, 8% and 9.93%, respectively. Additionally, the sensory quality of the strawberries stored at 0 ℃ and-3 ℃ were superior to those stored at 20 ℃. In conclusion, the qualities of the strawberries stored in refrigeration storage at 0 ℃ and-3 ℃ were better than those stored at in shade at room temperature(20 ℃). The relatively low temperatures ranging from-3 ℃ to 0 ℃ in refrigeration storage are conducive to maintaining the strawberry quality and avoiding freezing damage. This study can provide a reference for the development of strawberry preservation technology.