摘要
以"花兰地"草莓果实为试材,研究了不同浓度的啤酒酵母菌液对草莓果实采后生理及贮藏效果的影响。结果表明:1×106CFU/mL酵母菌悬浮液处理的草莓果实失水率和腐烂率减少,可溶性固形物和Vc变化幅度减小;果实呼吸速率和细胞膜透性的变化均降低。说明一定浓度的拮抗酵母菌液能延缓草莓果实采后生理变化,增强果实的耐贮性。
The effects of Saccharomyces cerevisiae on post harvest physiology and preservation of strawberry were studied. The results showed that Saccharomyces cerevisiae at 1 × 10^6 CFU/mL could delay the changes in post harvest physiology of strawberry fruits and enhanced the preservation qualities.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第7期189-191,共3页
Food and Fermentation Industries
基金
佛山科学技术学院重点资助项目(200510)
关键词
酵母菌
草莓贮藏
采后生理
yeast, strawberry storage, postharvest physiology
