摘要
草莓营养价值高,但果皮软薄、组织娇嫩、易受机械损伤和病菌侵染,从而造成经济损失。随着我国草莓种植面积的扩大和人们对食品安全的重视,草莓采后无害化贮藏保鲜技术逐渐成为研究热点。本文从低温冷库贮藏、气调贮藏、热激处理、高分子涂膜、天然产物防腐保鲜及辐射保鲜等方面综述草莓果实采后无害化保鲜技术的研究进展,为有效延长草莓采后货架期和减少损失提供技术参考依据。
Strawberry had high nutritional value, its peel was soft and thin, its tissue was delicate, it was susceptible to mechanical damage and pathogen infection, resulting in heavy economic loss. With the expansion of the strawberry acreage and people＇s attention to food safety, strawberry harmless preservation techniques played increasingly important role. This article summarized the research progress of the harmless preservation technology from the lowtemperature cold storage, controlled atmosphere storage, heat shock treatment, polymer coating, the preservation of the natural products, radiation storage preservation and so on. And it also provided reference for effectively extending the shelf life of strawberry and reducing the loss.
出处
《保鲜与加工》
CAS
2013年第2期53-57,共5页
Storage and Process
关键词
草莓
无害化
保鲜
strawberry
harmless
preservation
