【摘要】 分析不同浓度褪黑素对草莓采后常温状态下贮藏保鲜的影响，为草莓常温状态下高效、安全保鲜技术的开发提供理论依据。以‘香野’草莓（红熟期75%）为材料，将草莓果实浸泡在不同浓度的褪黑素中，测定常温贮藏期间草莓果实表观品质性状、食用品质性状、抗氧化酶活性、MDA以及H₂O₂含量并进行综合评价。相比于对照，褪黑素处理对延缓草莓果实硬度、质量损失、可滴定酸的下降速率，促进总酚含量、总黄酮含量、SOD酶活、POD酶活和CAT酶活的上升速率以及抑制MDA和H₂O₂含量的积累有着重要作用。试验结果显示，褪黑素处理可以延长常温状态下草莓的贮藏保鲜期，其中300μmol/L的浓度效果最佳。更多还原

【Abstract】 The effects of different concentrations of melatonin on the storage and preservation of strawberries at ambient temperature were analyzed,which provided a theoretical basis for the development of efficient and safe preservation technology of strawberries.In this study,‘Xiangye’strawberry （75%at red ripening stage） was used as material,and the differences between apparent quality traits,edible quality traits,antioxidant enzyme activity,MDA and H₂O₂contents of strawberry fruits during ambient temperature storage were determined and comprehensively evaluated by soaking in melatonin at different concentrations.Compared with the control,melatonin treatments at different concentrations had important roles in delaying the decline rates of strawberry fruit hardness,mass loss,and titratable acid,promoting the rise rates of total phenol content,total flavonoid content,SOD,POD,and CAT enzyme activity,as well as inhibiting the accumulation of MDA and H₂O₂content.The results showed that melatonin treatment could prolong the storage period of strawberry at ambient temperature,and the 300μmol/L concentration treatment had the best comprehensive effect.更多还原