【摘要】 研究了温度、防腐剂及包装等多种栅栏因子对草莓保鲜效果的影响,测定了贮存过程中草莓的保鲜时间、感官指标、失重率、呼吸强度、硬度、Vc含量等理化指标。研究表明用醇溶蛋白液涂膜,在0～1℃,套打孔保鲜袋处理可使草莓保鲜达24d。更多还原

【Abstract】 The effects of hurdles technology on the strawberries preservation was studied,such as tem perature,antiseptic and packaging.Its aim was to identify a variety of hurdle factors to fresh strawberries.During the days,physical and chemical indicators such as sensory indicators,weight-loss rate,respiration rate,hardness,Vc content were determined.The result showed that the zein of dissolved by ethanol coating solution at 0～1 ℃ using ziplock bag which was set of holes could preserved to 24 days.更多还原