不同采后处理对草莓品质和腐烂的影响

被引:13
作者
冯双庆
蒋维浩
杨德强
曹劲松
机构
[1] 北京农业大学食品系
[2] 东北旺园艺场
[3] 山东海洋县果品公司
[4] 洛阳蔬菜副食公司恒温库
关键词
草莓; CO2; SO2; 采后防腐;
D O I
暂无
中图分类号
S609.3 []; S663.9 [其他];
学科分类号
082803 ;
摘要
"宝交早生"草莓在0℃下自然降氧贮藏10 d,好果率84%,商品率达98%。用10%CO2处理可将草莓在0℃的贮藏时间延长到20 d,好果率和商品率均为94%,CO2浓度超过20%会使草莓产生酒精味。SO2慢性释放剂处理也有较好的防腐效果。
引用
收藏
页码:53 / 57
页数:5
相关论文
共 6 条
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