摘要
以大棚新鲜草莓为实验材料,分别研究2种热处理方式(40℃热空气,15min和40℃无菌水,15min)以及不同贮藏温度(常温20℃和低温4℃)对草莓的腐烂率、失重率的影响。结果表明,热处理明显有利于草莓的保鲜,其中热空气处理优于热水处理,低温贮藏优于常温贮藏。基于这一结论后,又以相同的新鲜草莓为实验材料,研究3种不同温度(35、40、45℃)的热空气和不同时间(10、15、20min)处理对草莓色泽、气味、硬度、酸度、糖含量以及呼吸强度的影响。结果表明,热处理能明显影响草莓贮藏期的生理和品质,热处理可保持草莓贮藏过程中的色泽、气味、硬度,降低其呼吸强度,减少草莓果实中糖和酸的损失,延缓草莓衰老。其中以45℃热空气处理10min保鲜效果最好。
This thesis is based on the experimental material shed fresh strawberries were of two kinds of heat treatment （40 % hot air, 15 rain and 40 ℃ sterile water, 15 min） and different storage temperatures （room temperature 20 ℃ and low temperature 4 %） on strawberry decay rate, rate of weight loss. The results showed that heat treatment was conducive to the preservation of strawberries, in which hot air treatment is better than hot water, cold storage better than the normal temperature. Based on this conclusion, fresh strawberries for the basis of the same experimental materials to study three different temperatures （35, 40, 45 %） of hot air and at different times （10, 15, 20 min） treatments on strawberry color, smell, hardness, acidity, sugar content and respiration. The results showed that heat treatment could significantly affect the physiology of strawberry and quality of storage, heat treatment could be maintained during storage of strawberry color, odor, hardness, reducing their respiration rate, reduce the sugar and acid in strawberry fruit loss, anti aging strawberries. Among them, the effect of 10 min hot air at 45 ℃ was the best.
出处
《食品科技》
CAS
北大核心
2012年第12期18-23,共6页
Food Science and Technology
关键词
草莓
热处理
保鲜效果
strawberry
heat treatment
storage quality
