文章摘要
陈梦含,袁树枝,岳晓珍,王清,王福东,郑淑芳.在流通配送过程中草莓果实品质变化研究[J].包装工程,2023,44(5):98-105.
CHEN Meng-han,YUAN Shu-zhi,YUE Xiao-zhen,WANG Qing,WANG Fu-dong,ZHENG Shu-fang.Quality Characteristics of Strawberries in Circulation and Distribution[J].Packaging Engineering,2023,44(5):98-105.
在流通配送过程中草莓果实品质变化研究
Quality Characteristics of Strawberries in Circulation and Distribution
  
DOI:10.19554/j.cnki.1001-3563.2023.05.013
中文关键词: 草莓  流通配送  电商  品质
英文关键词: strawberry  delivery  e-commerce  quality
基金项目:北京市乡村振兴项目(20220511–02);现代农业产业技术体系“北京市设施蔬菜创新团队”项目(BAIC01–2022–22);北京市农林科学院青年科研基金(QNJJ202235);财政部和农业农村部国家现代农业产业技术体系资助项目(CARS–23)
作者单位
陈梦含 北京市农林科学院 农产品加工与食品营养研究所 农业农村部蔬菜产后处理重点实验室 c.果蔬农产品保鲜与加工北京市重点实验室北京 100097 
袁树枝 北京市农林科学院 农产品加工与食品营养研究所 农业农村部蔬菜产后处理重点实验室 c.果蔬农产品保鲜与加工北京市重点实验室北京 100097 
岳晓珍 北京市农林科学院 农产品加工与食品营养研究所 农业农村部蔬菜产后处理重点实验室 c.果蔬农产品保鲜与加工北京市重点实验室北京 100097 
王清 北京市农林科学院 农产品加工与食品营养研究所 农业农村部蔬菜产后处理重点实验室 c.果蔬农产品保鲜与加工北京市重点实验室北京 100097 
王福东 北京市农业技术推广站北京 100029 
郑淑芳 北京市农林科学院 农产品加工与食品营养研究所 农业农村部蔬菜产后处理重点实验室 c.果蔬农产品保鲜与加工北京市重点实验室北京 100097 
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中文摘要:
      目的 为草莓流通配送提供关键技术参数,以期助力草莓电商产业高质量发展。方法 以草莓为试材,采用PET盒/泡沫内衬托盘包装,通过在实验条件下模拟直配、商超和电商3种流通配送模式分析草莓的生理特性和营养品质特性,探究不同流通配送模式下品质变化规律。结果 草莓在电商流通配送模式下的呼吸强度和乙烯释放速率均高于直配模式,但与商超无明显差异。除花色苷含量在电商模式下增高外,其他营养品质,如可溶性固形物、可溶性蛋白、抗坏血酸、总酚、总抗氧化能力、可滴定酸等在3种配送模式下无明显差异。草莓的呼吸强度和乙烯释放量随着配送时间的延长而升高。草莓营养品质在较短配送时长内变化不大。结论 在适宜温度(18~20 ℃)及防震包装的情况下,电商配送可以很好地维持草莓的营养品质,配送过程中短时轻微(15 min,200 r/min)的机械振动对草莓的生理特性影响较小。
英文摘要:
      The work aims to provide key technical parameters for strawberries during circulation and distribution, to contribute to high-quality development of e-commerce on strawberries. The physiological and quality characteristics of strawberries packaged by PET box containing a foam tray were analyzed in direct delivery, super market and e-commerce by laboratory model, respectively. Respiration intensity and ethylene production rate of strawberries in e-commerce were significantly higher than that in direct delivery, but had not obvious difference with that in super market. Except that anthocyanin content of strawberries was the highest in e-commerce, other nutritional qualities including total soluble solid, soluble protein, ascorbic acid, total phenol, total antioxidant capacity and titratable acid had not significant difference among the three distribution modes. The results showed that respiration intensity and ethylene production rate of strawberries increased with the increase of distribution time. The nutritional quality did not significantly change during the short distribution time. Under the appropriate condition of buffer packaging at 18-20 ℃, the nutritional quality of strawberries can be well maintained during e-commerce distribution, where the short and slight mechanical vibration at 200 r/min for 15 min has little influence on the physiological characteristics of strawberries.
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