摘要
主要研究冷风库贮藏的草莓在冰温保鲜过程中的外观变化、糖度含量、总酸含量、VC含量、失水率的变化规律,以及3个不同位置对草莓保鲜的差异性。试验结果表明,在18d的冰温保鲜过程中,冷风库3个不同位置的草莓几乎没有变化。
Changes of strawberries during ice-temperature preservation in three different locations were studied including a sugar content, the total acid content, VC content, weightlessness and the differences three different locations in this paper. The results show that after 20 days in ice -temperature preservation process, each kind of change was very few, and there is no difference in three locations.
出处
《农产品加工（下）》
2009年第1期38-40,共3页
Farm Products Processing
关键词
草莓
冰温
保鲜
strawberry
ice -temperature
maintaining freshness
