文章摘要
刘伟,刘海军,胡亚光,卢立新.热空气处理对草莓保鲜效果的影响[J].包装工程,2013,34(21):35-38.
LIU Wei,LIU Hai-jun,HU Ya-guang,LU Li-xin.Effect of Hot Air Treatment on Preservation Strawberry[J].Packaging Engineering,2013,34(21):35-38.
热空气处理对草莓保鲜效果的影响
Effect of Hot Air Treatment on Preservation Strawberry
投稿时间:2012-11-30  修订日期:2013-11-10
DOI:
中文关键词: 草莓  热空气处理  保鲜  包装
英文关键词: strawberry  hot air treatment  preservation  packaging
基金项目:
作者单位
刘伟 黑龙江八一农垦大学, 大庆163319 
刘海军 黑龙江八一农垦大学, 大庆163319 
胡亚光 黑龙江八一农垦大学, 大庆163319 
卢立新 江南大学, 无锡214122 
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中文摘要:
      以草莓为试验对象,研究了热空气处理对草莓保鲜效果的影响。草莓经过不同温度(30,40,50 ℃)、不同时间(15,30,45 min)的热空气处理和包装后,置于2 ℃下进行储存实验。结果表明,采用热空气处理并结合低温储存,能够对草莓起到一定的保鲜效果,其中50 ℃热空气处理30 min,能够有效地减少草莓的失重率;40℃热空气处理30 min,能够延缓草莓硬度和腐烂指数的下降;30 ℃热空气处理15 min,则能有效保持草莓的Vc含量。
英文摘要:
      The effect of hot air treatment on strawberry preservation was studied. The strawberries was storied at 2 ℃ after treated in different temperatures(30, 40, 50 ℃)with different times(15, 30, 45 min)and were packaged. The results showed that the hot air treatment combined with storage at low temperature has certain preservation effect; the weight loss rate of strawberry can be effectively reduced in the 50 ℃hot air treatment with 30 minutes; the decrease in firmness and decay index of strawberries can be delayed when they were treated in 40 ℃hot air with 30 minutes; the contents of vitamin C of strawberries can be effectively kept in 30 ℃hot air with 15 minutes.
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