【摘要】 分别以2、4、6℃作为预冷终温对草莓进行真空预冷,以不预冷草莓为对照试验,研究了不同预冷终温对草莓生理生化变化的影响,并记录了草莓预冷过程中果实表面温度、内部温度及真空压力(绝对压力)的动态变化。结果表明,真空预冷能抑制草莓呼吸强度和电导率的增加,对减缓维生素C(VC)、花色苷的降解也有一定作用,但对可滴定酸及可溶性固形物影响不大。更多还原

【Abstract】 Vacuum precooling of strawberry were carried on at precooling end-temperature of(2 ℃),4 ℃ and 6 ℃ respectively,with the un-vacuum precooling as control.The effect of various physiological and biochemical properties of strawberry under different precooling end-temperature was studied.The changes of fruit suface and internal temperatures,as well as vacuum pressure were recorded.The results showed that vacuum precooling could inhibite the increase in respiration intensity and electric-conductivity,slow down the decrease in vitamin C and anthocyamin.Howerver,no significant effects on titratable acid and soluble solids were observed.更多还原