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在0℃、95%相对湿度下,用浓度为0、0.01、0.1、1、10μL/L的ClO2对采后草莓处理10h。分别测定了贮藏1、3、5、7、9d及11d被处理果实的品质并对营养成分进行了评价。结果表明,ClO2对pH值,总糖度,可滴定酸,Vc,花青素的影响较小,而对总黄酮的影响稍大。与空白相比,ClO2处理不同程度上抑制了霉菌的生长,有效地延长了果实货架期。因此,ClO2处理采后草莓能延长货架期,保证果实的品质。
Strawberries were treated with ClO2 at 0, 0.01, 0.1, 1, and 10 μL / L for 10 h at 0 ° C and 95% relative humidity. The quality of processed fruits at 1, 3, 5, 7, 9 and 11 days after storage were measured and the nutritional components were evaluated. The results showed that the effect of ClO2 on pH value, total sugar content, titratable acidity, Vc and anthocyanin was little, but slightly affected on total flavonoids. Compared with the blank, ClO2 treatment to varying degrees inhibited the growth of mold, effectively extending the shelf life of the fruit. Therefore, ClO2 treatment of post-harvest strawberries can extend the shelf life, to ensure the quality of the fruit.