摘要
本试验以宁玉草莓为试验材料,研究了不同浓度海藻糖溶液对常温条件下贮存的草莓品质的影响。结果表明,30 mM的海藻糖溶液处理草莓,在室温贮藏期间,草莓的外观较好、硬度稳定、腐烂率和失重率较低、可溶性固形物含量较低,具有较好保鲜作用。
Ningyu strawberry was used as the experimental material to study the effects of different concentrations of trehalose solution on the preservation of strawberry at normal temperature. The results showed that the appearance of strawberry treated with 30 mM trehalose solution was better than that treated with other trehalose solution during the storage period at room temperature. The hardness of strawberry is stable,the decay rate and weight loss rate of strawberry are lower, and the content of soluble solids is lower, which has a better preservation.
作者
郝乾坤
王智民
童开林
HAO Qiankun;WANG Zhimin;TONG Kailin(Yangling Vocational and Technical College,Yangling,Shaanxi 71210,China)
出处
《陕西农业科学》
2022年第8期84-87,共4页
Shaanxi Journal of Agricultural Sciences
关键词
草莓
海藻糖
保鲜
Strawberry
Trehalose
Preservation
