3种化学保鲜剂对草莓采后保鲜的影响

【目的】探讨柠檬酸钾、亚硫酸钠和维生素C等常用化学保鲜剂对草莓采后保鲜效果的影响,为其采后贮藏和运输提供安全、高效、低价的保鲜技术。【方法】以草莓品种法兰地为试验材料,分别置于2%的柠檬酸钾、亚硫酸钠和维生素C溶液中浸泡1 min,取出晾干后常温贮藏,以浸泡蒸馏水为对照,探讨3种化学保鲜剂对草莓外观、硬度、可溶性固形物含量、可滴定酸含量、维生素C含量及超氧化物歧化酶（SOD）酶活性的影响,筛选最适的保鲜剂及其浓度。【结果】与对照相比,3种化学保鲜剂对草莓外观及营养品质的变化均有明显影响,以2%维生素C处理的保鲜效果最佳,可延长贮藏时间,保持外观品质,有效缓解草莓硬度及可溶性固形物、可滴定酸、维...

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Bibliographic Details
Published in南方农业学报 Vol. 47; no. 10; pp. 1755 - 1760
Main Author 黄玮婷 魏倩 赵梅 方中明
Format Journal Article
LanguageChinese
Published 武汉生物工程学院 应用生物技术研究中心,武汉,430415%武汉生物工程学院 应用生物技术研究中心，武汉 430415 2016
华中农业大学 生命科学技术学院，武汉 430070
Subjects
品质
常温贮藏
维生素C
草莓
采后保鲜
常温贮藏
storage at room temperature
维生素C
vitamin C
strawberry
草莓
采后保鲜
品质
postharvest preservation
quality
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Summary:【目的】探讨柠檬酸钾、亚硫酸钠和维生素C等常用化学保鲜剂对草莓采后保鲜效果的影响,为其采后贮藏和运输提供安全、高效、低价的保鲜技术。【方法】以草莓品种法兰地为试验材料,分别置于2%的柠檬酸钾、亚硫酸钠和维生素C溶液中浸泡1 min,取出晾干后常温贮藏,以浸泡蒸馏水为对照,探讨3种化学保鲜剂对草莓外观、硬度、可溶性固形物含量、可滴定酸含量、维生素C含量及超氧化物歧化酶（SOD）酶活性的影响,筛选最适的保鲜剂及其浓度。【结果】与对照相比,3种化学保鲜剂对草莓外观及营养品质的变化均有明显影响,以2%维生素C处理的保鲜效果最佳,可延长贮藏时间,保持外观品质,有效缓解草莓硬度及可溶性固形物、可滴定酸、维生素C含量的下降,保持较高的SOD活性;贮藏至第7 d,草莓的可溶性固形物、可滴定酸、维生素C含量和SOD活性分别为9.60%、1.30%、87.72 mg/100 g和299.60 U/g,分别较对照高32.41%、9.68%、65.08%和44.40%。【结论】2%维生素C浸泡处理1 min能较好地保持采后草莓的色泽及营养品质,保鲜期延长至7 d以上,可用于草莓采后保鲜。
Bibliography:45-1381/S
HUANG Wei-ting 1, WEI Qian1, ZHAO Mei1, FANG Zhong-ming1,2. （1Center of Applied Biotechnology, Wuhan Institute of Bioengineering, Wuhan 430415, China; 2College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, .China）
strawberry; postharvest preservation; vitamin C; storage at room temperature; quality
Objective】Preservation effects of three common chemical preservatives namely potassium citrate,sodium sulfite and vitamin C on strawberry postharvest storage were investigated under room temperature,in order to provide safety,efficient and economically competitive preservation technology for strawberry.【Method】Flange strawberries used as tested material were soaked for 1 min in potassium citrate,sodium sulfite and vitamin C solution,respectively,with strawberries soaked in water as control.After being taken out and dried in the air,strawberries were stored at room temperature.Then,appearance,hardness,titratable acid content,vitamin C content and superoxide dismutase（SOD） act
ISSN:2095-1191
DOI:10.3969/jissn.2095-1191.2016.10.1755