| 摘要: |
| 本文研究了不同贮藏温度（0 ℃、5 ℃、10 ℃、15 ℃、20 ℃、25 ℃、30 ℃）对草莓呼吸强度、感官评价、失重率、硬度、相对电导率、糖酸比、维生素C和色差的影响。研究表明：贮藏温度越高，草莓呼吸越旺盛，货架寿命越短，草莓30 ℃条件下的呼吸强度是0 ℃条件下的13.97倍；草莓在0 ℃、5 ℃、10 ℃、15 ℃、20 ℃、25 ℃、30 ℃条件下贮藏的商品寿命分别为9 d、7 d、6 d、5 d、3 d、2 d、8 h。随着贮藏温度的升高，草莓的失重率、相对电导率和呼吸强度迅速升高，而草莓的感官评价、硬度、糖酸比、维生素C含量、L*、hue值逐渐降低；贮藏在0 ℃的草莓品质保持最好，贮藏9 d后的感官评价、失重率、硬度、相对电导率、糖酸比、Vc含量、L*和hue值分别为5.4、3.18%、11.13N、39.05%、12.48、22.01mg/100g、37.84、32.81。 |
| 关键词: 果蔬贮藏与加工 草莓 贮藏温度 呼吸强度 品质 |
| DOI： |
|
|
| 基金项目:“十二五”国家科技支撑计划重点项目（2013BAD19B01 & 2015BAD19B02）资助。 |
|
| Effect of Different Storage Temperature on Respiration Rate and Quality of Strawberry |
| Yan Can,Liu Sheng,Jia Liˊe,Kan Zhaobo,Duan Xiaoming,Wang Da |
| (College of Food Science and Technology, Shanghai Ocean University;Beijing Vegetable Research Center Beijing Academy of Agriculture and Forestry Sciences, National Engineering Research Center for Vegetables, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture) |
| Abstract: |
| The effects of different storage temperature (0, 5, 10, 15, 20, 25 and 30 ℃) on respiration rate and storage quality of strawberry in terms of quality attributes such as sensory evaluation, weight loss, firmness, relative conductivity, sugar-acid ratio, Vitamin C content and color difference were studied. The results showed that the higher the storage temperature was, the higher the respiration rate and the shorter the shelf life of strawberry. Respiration rate of strawberry stored at 30 ℃ was about 13.97 times as high as that of strawberry stored at 0 ℃. The shelf life of strawberry were 9 d, 7 d, 5 d, 4 d, 3 d, 2 d and 8 h at 0, 5, 10, 15, 20, 25 and 30 ℃, respectively. With the storage temperature increasing, the sensory evaluation, firmness, sugar-acid ratio, Vitamin C content, L* and hue value of strawberry decreased gradually, while the weight loss, relative conductivity and respiration rate of strawberry increased. Compared with the quality of strawberry stored at other temperatures, the quality of strawberry stored at 0 ℃ was the best. After 9 days storage, its sensory evaluation, weight loss, firmness, relative conductivity, sugar-acid ratio, Vitamin C content, L* and hue value were 5.4, 3.18%, 11.13N, 39.05%, 12.48, 22.01mg/100g, 37.84, 32.81, respectively. |
| Key words: storage and processing of fruits and vegetables strawberry storage temperature respiration rate quality |
