| 草莓保鲜改良方法的初探 |
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| 引用本文： | 陈爱平,史辉,王楠楠.草莓保鲜改良方法的初探[J].宁德师专学报(自然科学版),2009,21(4):433-434. |
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| 作者姓名： | 陈爱平 史辉 王楠楠 |
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| 作者单位： | 宁德师范高等专科学校生物工程系,福建,宁德,352100 |
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| 基金项目： | 福建省教育厅资助项目:草莓采后无公害保鲜技术研究 |
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| 摘 要： | 将0．2％的亚硫酸钠溶液处理后的新鲜草莓放置在不同配比的蔗糖与柠檬酸混合物上，研究酸-糖保鲜技术对草莓保鲜改良的效果，并确定蔗糖和柠檬酸复合使用的较好配比黯果表明，蔗糖与柠檬酸混合物对草莓保鲜起到一定效果，两者比例为7：3时对草莓的保鲜效果较好，能较明显延长草莓的贮藏寿命．
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| 关 键 词： | 亚硫酸钠溶液 草莓 酸-糖保鲜 蔗糖 柠檬酸 |
Improved methods of strawberry preservation |
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| CHEN Ai-ping,SHI Hai,WANG Nan-nan.Improved methods of strawberry preservation[J].Journal of Ningde Teachers College(Natural Science),2009,21(4):433-434. |
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| Authors: | CHEN Ai-ping SHI Hai WANG Nan-nan |
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| Institution: | CHEN Ai-ping, SHI Hui,WANG (Biology Department of Ningde Teachers＇ College, Ningde Nan-nan Fujian 352100, China) |
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| Abstract: | Using 0.2% sodium sulfite solution to deal with fresh strawberries for different ratio of mixture of sucrose and citric acid, the writers of the paper stud raw materials, putting them on ied the acid-sugar preservation technology to improve the effectiveness of fresh strawberries, and determined the proper ratio of the use of the sugar and citric acid complex. The results indicate that mixture of sucrose and citric acid is of a certain effect on the preservation of fresh strawberries, and when the ratio is 7 between 3, it can provide a better preservation of the strawberries and significantly prolong the storage life. |
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| Keywords: | sodium sulfite solution strawberry acid-sugar preservation sucrose citric acid |
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