【摘要】 为探索高氧处理对草莓防腐保鲜的效果,该试验研究了40%、60%、80%和100%O2及空气气流连续处理对"丰香"草莓在5℃、16d贮藏期间果实腐烂和主要品质指标变化的影响。结果表明,高氧处理对果实总酸、可溶性固形物含量及果实表面色泽无明显影响。但60%～100%高氧处理可显著抑制草莓果实贮藏期间的腐烂,且O2浓度越高,果实腐烂率越低,以100%O2处理对果实防腐的作用最大。60%～100%高氧处理还可显著抑制果实失重,保持较高的果肉硬度和维生素C含量。40%O2处理对草莓果实腐烂无显著影响。这些结果表明,高氧处理在草莓果实采后防腐保鲜中具潜在的应用前景。更多还原

【Abstract】 Freshly harvested strawberries（Fragaria×ananassa Duchesne） were placed in jars continuously ventilated with air or with 40%, 60%, 80% or 100% O₂ at 5℃ for 16 days to investigate the effects of high oxygen atmospheres on fruit decay and quality during storage. While the quality parameters of titratable acidity, total soluble solids, surface color measurements were only slightly affected by the superatmospheric O₂ levels, treatments with 60%¹00% O₂ significantly inhibited decay incidence; there was a decrease in decay with an increase in oxygen concentration, the 100% O₂ treatment was most effective in controlling fruit decay. Fruits treated with O₂ concentrations of 60% or higher also exhibited significantly higher fruit firmness value, vitamin C content and less weight loss. The 40% O₂ treatment was ineffective in inhibiting fruit decay. Data obtained suggest that high oxygen atmospheres may provide a potential alternative for postharvest decay control on strawberry fruit.更多还原