成熟度和贮藏温度对草莓贮藏期间果实品质的影响
详细信息Effect of maturity and temperature on physical and chemical quality of strawberry
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摘要: 为了研究草莓果实成熟度、贮藏温度与果实品质之间的关系,找到最佳的果实采摘成熟度和贮藏温度,考察了草莓果实的三种成熟度(1/2、3/4、全熟),在三个温度梯度(3、10、15℃)下贮藏9d,果实的货架品质(腐烂指数、失重率)、质构(硬度)、风味(可溶性固形物、可滴定酸)、营养价值(花青素、多酚、类黄酮物质)四个品质指标的变化情况。结果表明,贮藏9d后,1/2熟草莓果实具有较好的货架品质和质构,成熟度较高的草莓(3/4熟、全熟)具有较好的风味指标,果实成熟度和贮藏温度影响果实的货架品质、质构、风味及营养物质的含量。综合所述结果,在保证货架期和营养价值的情况下,草莓最佳采摘成熟度为3/4熟,采后贮藏温度为3℃。Abstract: The effect of fruit maturity and storage temperature on shelf-quality, texture, flavour and nutritive value of strawberry at different maturity (1/2-ripe, 3/4-ripe, full-ripe) such as decay index, weight loss, firmness, soluble solid content, titrable acidity, anthocyanin, phenolics and flavonoids were evaluated over nine days of cool storage under temperature (3, 10, 15 ℃) .The result showed that strawberry harvested at 1 /2-ripe possessed better shelf-life quality and fruit texture, that harvested at 3/4-ripe or full-ripe stage contained better fruit flavor and nutritive value.The result showed that maturity stage and storage temperature would affect the shelf-life quality, fruit texture, flavor and nutritive value.All the above factors indicated that strawberry should be harvested at 3/4-ripe stage, then be stored under 3℃ in order to extend its shelf-life and maintain its nutritive value.
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