摘要
研究了不同水平的乙醛熏蒸处理对草莓贮藏品质的影响,结果表明,草莓果实采收后立即用0.5％乙醛蒸汽处理1h,可以降低果实的腐烂率、减少失重、提高糖酸比、改善风味、增进着色、诱导香味和延缓采后软化;0.15％乙醛处理4h效果不明显;0.5％乙醛处理4h反而促进果实腐烂。
The effects of acetaldehyde (AA) fumigation on postharvest quality of strawberries were investigated in this paper. The results indicated that treatment fumigated with 0.5% AA for 1 hour immediately after harvest could reduce decay degree and weight loss, increase the sugar/acid ratio, improve flavor and color, induce fragrance and retard soften in strawberry fruits. However, treatment fumigated with 0.15% AA for 4 hour had no significant effects .On the contrary, fumigated with 0.5% AA for 4h enhanced decay degree.
出处
《中国食品学报》
EI
CAS
CSCD
2003年第4期33-36,共4页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金(No.30070535)
