【摘要】 研究了袋装草莓果经 40℃热处理后在室温 ( 2 2± 2 )℃贮藏过程中呼吸强度和化学成分的变化。结果表明 ,热处理可降低草莓果贮藏期间的腐烂率和减少抗坏血酸、还原糖和有机酸含量的损失。以热处理 3 0min的效果最明显 ,且对草莓呼吸的刺激作用最小更多还原

【Abstract】 Packaged strawberry was being heated at 40℃ from 20 to 40?min in oven and then stored under (22±2)℃ over 4 days, and respiration, chemical index and so on were recorded Combining packaging and heat could restrain the development of decay, hold back the decrease of vitamin C,organic acid and soluble solid The effect of 30?min heat treatment was best更多还原