制冷学报
製冷學報
제랭학보
Journal of Refrigeration
2015年
5期
37-42
,共6页
严灿%刘升%贾丽娥%阚朝勃%段小明%王达
嚴燦%劉升%賈麗娥%闞朝勃%段小明%王達
엄찬%류승%가려아%감조발%단소명%왕체
果蔬贮藏与加工%草莓%贮藏温度%呼吸强度%品质
果蔬貯藏與加工%草莓%貯藏溫度%呼吸彊度%品質
과소저장여가공%초매%저장온도%호흡강도%품질
storage and processing of fruits and vegetables%strawberry%storage temperature%respiration rate%quality
本文研究了不同贮藏温度(0℃、5℃、10℃、15℃、20℃、25℃、30℃)对草莓呼吸强度、感官评价、失重率、硬度、相对电导率、糖酸比、维生素C和色差的影响。研究表明：贮藏温度越高，草莓呼吸越旺盛，货架寿命越短，草莓30℃条件下的呼吸强度是0℃条件下的13.97倍；草莓在0℃、5℃、10℃、15℃、20℃、25℃、30℃条件下贮藏的商品寿命分别为9 d、7 d、6 d、5 d、3 d、2d、8h。随着贮藏温度的升高，草莓的失重率、相对电导率和呼吸强度迅速升高，而草莓的感官评价、硬度、糖酸比、维生素C含量、L?、hue值逐渐降低；贮藏在0℃的草莓品质保持最好，贮藏9 d后的感官评价、失重率、硬度、相对电导率、糖酸比、Vc含量、L?和hue值分别为5.4、3.18％、11.13 N、39.05％、12.48、22.01 mg/100 g、37.84、32.81。
本文研究瞭不同貯藏溫度(0℃、5℃、10℃、15℃、20℃、25℃、30℃)對草莓呼吸彊度、感官評價、失重率、硬度、相對電導率、糖痠比、維生素C和色差的影響。研究錶明：貯藏溫度越高，草莓呼吸越旺盛，貨架壽命越短，草莓30℃條件下的呼吸彊度是0℃條件下的13.97倍；草莓在0℃、5℃、10℃、15℃、20℃、25℃、30℃條件下貯藏的商品壽命分彆為9 d、7 d、6 d、5 d、3 d、2d、8h。隨著貯藏溫度的升高，草莓的失重率、相對電導率和呼吸彊度迅速升高，而草莓的感官評價、硬度、糖痠比、維生素C含量、L?、hue值逐漸降低；貯藏在0℃的草莓品質保持最好，貯藏9 d後的感官評價、失重率、硬度、相對電導率、糖痠比、Vc含量、L?和hue值分彆為5.4、3.18％、11.13 N、39.05％、12.48、22.01 mg/100 g、37.84、32.81。
본문연구료불동저장온도(0℃、5℃、10℃、15℃、20℃、25℃、30℃)대초매호흡강도、감관평개、실중솔、경도、상대전도솔、당산비、유생소C화색차적영향。연구표명：저장온도월고，초매호흡월왕성，화가수명월단，초매30℃조건하적호흡강도시0℃조건하적13.97배；초매재0℃、5℃、10℃、15℃、20℃、25℃、30℃조건하저장적상품수명분별위9 d、7 d、6 d、5 d、3 d、2d、8h。수착저장온도적승고，초매적실중솔、상대전도솔화호흡강도신속승고，이초매적감관평개、경도、당산비、유생소C함량、L?、hue치축점강저；저장재0℃적초매품질보지최호，저장9 d후적감관평개、실중솔、경도、상대전도솔、당산비、Vc함량、L?화hue치분별위5.4、3.18％、11.13 N、39.05％、12.48、22.01 mg/100 g、37.84、32.81。
The effects of different storage temperature (0, 5, 10, 15, 20, 25 and 30℃) on respiration rate and storage quality of straw-berry in terms of quality attributes such as sensory evaluation, weight loss, firmness, relative conductivity, sugar-acid ratio, Vitamin C content and color difference were studied. The results showed that the higher the storage temperature was, the higher the respiration rate and the shorter the shelf life of strawberry. Respiration rate of strawberry stored at 30 ℃ was about 13. 97 times as high as that of straw-berry stored at 0 ℃. The shelf life of strawberry were 9 d, 7 d, 5 d, 4 d, 3 d, 2 d and 8 h at 0, 5, 10, 15, 20, 25 and 30 ℃, respec-tively. With the storage temperature increasing, the sensory evaluation, firmness, sugar-acid ratio, Vitamin C content, L?and hue value of strawberry decreased gradually, while the weight loss, relative conductivity and respiration rate of strawberry increased. Compared with the quality of strawberry stored at other temperatures, the quality of strawberry stored at 0℃ was the best. After 9 days storage, its senso-ry evaluation, weight loss, firmness, relative conductivity, sugar-acid ratio, Vitamin C content, L? and hue value were 5. 4, 3. 18%, 11. 13 N, 39. 05%, 12. 48, 22. 01 mg/100 g, 37. 84, 32. 81, respectively.
