2种保鲜处理对草莓的贮藏效果研究

为解决草莓采后果实腐烂变质问题,将草莓置于甘草提取液、乳酸钙溶液、蒸馏水中浸泡1 min,取出晾干后常温贮藏,比较3组草莓失重率、腐烂率、可溶性糖、维生素C含量、超氧化物歧化酶SOD活性的变化。与对照组相比,贮藏7天后,甘草提取液组草莓失重率降低34.72%、腐烂率降低31.56%、可溶性糖含量提高99.10%、维生素C含量提高154.55%、超氧化物歧化酶SOD活性提高206.24%,乳酸钙处理和甘草提取液保鲜效果没有显著差异(P>0.05)。实验期内,2种处理方法均可提高草莓保鲜效果。

Effect of Two Fresh-keeping Treatments on Strawberry Storage

The paper aims to solve the problem of rotten strawberry fruit. The strawberries were soaked in glycyrrhiza extract, calcium lactate solution and distilled water for 1 min, then dried and stored at room temperature. The weight loss rate, decay rate, soluble sugar content, vitamin C content and SOD activity of 3 treatment groups were analyzed. Compared with the control group, after 7 days storage, the weight loss rate of strawberry in the glycyrrhiza extract group decreased by 34.72%, the decay rate decreased by 31.56%, the soluble sugar content increased by 99.10%, the vitamin C content increased by 154.55% and the SOD activity increased by 206.24%, and there was no significant difference between calcium lactate treatment and glycyrrhiza extract treatment (P>0.05). During the experimental period, both the two methods can improve the fresh-keeping effect of strawberry.