摘要
采用微冻技术对草莓贮藏保鲜进行了研究。对草莓在贮藏过程中生理生化状况的分析表明,微冻保鲜技术在抑制草莓的呼吸作用、减缓营养物质的分解和保持草莓新鲜度等方面的效果显著。草莓的保鲜时间可达两个月以上,且品质与鲜果无明显差异。
The effects of subfreezing on the freshness of strawberry during storage were studied. Changes of physiological and biochemical properties of strawberry showed that subfreezing storage could maintain the freshness and quality of strawberry up to 60 days through inhibiting the respiration of the cells and reducing the degradation rate of nutritional substances during storage.
出处
《冷饮与速冻食品工业》
2004年第1期11-13,15,共4页
Beverage & Fast Frozen Food Industry
