Effects of Different Storage Temperatures on Shelf Life and Quality of Strawberry Fruit after Hot Water Treatment

• 作者: Jun WANG Xiaoning LIU
• 来源期刊: 亚洲农业研究:英文版
• 学科: 农学
• 关键词: STRAWBERRY SHELF LIFE QUALITY Cell MEMBRANE PERMEABILITY
• 年，卷（期）: yznyyjywb_2019,（11）
• 页码范围: 56-60
• 页数: 5页
• 分类号: S66

摘要

Taking the strawberry fruit from an agro-ecological park in Cangzhou as the experimental material,the effects of different storage temperatures on the shelf life and quality of strawberry fruit were studied.After being treated with hot water at 42℃,the strawberry fruit was stored at(20-25)℃and(4±1)℃,respectively.It was found that the weight loss,cell membrane permeability,titratable acid content and soluble solids content differed between different storage temperatures.At low temperature,the quality of the strawberry fruit was better,and their decay was delayed by 12 d,that is,their shelf life was extended from 2 to 14 d.After hot water treatment,the permeability of the cell membrane and the contents of titratable acid and soluble solids in the strawberry fruit increased.In summary,low temperature can better maintain the quality of strawberry fruit.