摘要
以草果草莓为实验对象,采取2种不同贮藏条件贮藏草莓,一种条件是存于冰温库内,库内温度为-0.5℃,湿度为85%;另一种是存于冰温气调箱内,箱内气体成分为10%CO2+3%O2,温度为-0.5℃,湿度为85%。通过定期取样测试草莓的品质变化研究草莓的贮藏保鲜效果。通过42d贮藏实验研究表明:将冰温保鲜与气调保鲜技术有机结合起来,可明显延长草莓保鲜期,并且能够更好的保持营养成分和口感。
A kind of strawberry fruit named ＂CaoGuo＂ are stored under two different conditions in this paper.One is in the Hyo-on storage with temperature of -0.5 ℃ and humidity of 85%.The other is kept in hyo-on CA box with temperature of -0.5 ℃ and humidity of 85% in which the gas composition is 10% CO2 and 3% O2.The effects of quality under two different conditions are investigated through periodic sampling test.During 42 days storage experiment,the results show that： Combining hyo-on and CA fresh-keeping technology can significantly extend the strawberry shelf life,and maintain the nutrients and taste greatly.
出处
《食品科技》
CAS
北大核心
2011年第1期48-51,共4页
Food Science and Technology
关键词
草莓
冰温贮藏
气调
保鲜
strawberry
Hyo-on storage
controlled atmosphere storage
preservation
