【摘要】 以丰香草莓(FragariaananassaDuchesne cv Fengxiang)为实验材料,采后CaCl2溶液浸泡处理30s,以3～4℃,RH90%～95%贮藏16d,定期检测贮藏指标和微生物数量。结果显示:钙处理可减缓可溶性固形物、硬度、维生素C、可滴定酸含量在贮藏过程中的降低幅度,减少果实失重;同时钙处理抑制微生物繁殖,使草莓腐烂程度降低,延缓草莓衰老。钙离子处理后的草莓更具有耐贮性。更多还原

【Abstract】 Certain quantity of Strawberries (Fragaria ananassa Duchesne. cv. Fengxiang) were dipped in CaCl2 for 30s, and then were held at 3℃—4℃, RH90%—95% for 16 days after air dry. Some indexes were measured during cold storage. The results suggested calcium treatment could keep the content of soluble solid substance, firmness, Vc, titratable acid and cut down the weight loss. The quantity of microbiology of calcium treated fruit were decreased, so the decay of calcium treated strawberry was much less than control.更多还原