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王钰昕,崔帅,李登明,等.低压静电场协同壳聚糖处理对草莓贮藏品质的影响[J].农业工程,2024,14(6):106-111. DOI: 10.19998/j.cnki.2095-1795.2024.06.018
引用本文: 王钰昕,崔帅,李登明,等.低压静电场协同壳聚糖处理对草莓贮藏品质的影响[J].农业工程,2024,14(6):106-111. DOI: 10.19998/j.cnki.2095-1795.2024.06.018
WANG Yuxin,CUI Shuai,LI Dengming,et al.Effect of low voltage electrostatic field with chitosan treatment on storage quality of strawberry[J].Agricultural Engineering,2024,14(6):106-111. DOI: 10.19998/j.cnki.2095-1795.2024.06.018
Citation: WANG Yuxin,CUI Shuai,LI Dengming,et al.Effect of low voltage electrostatic field with chitosan treatment on storage quality of strawberry[J].Agricultural Engineering,2024,14(6):106-111. DOI: 10.19998/j.cnki.2095-1795.2024.06.018

低压静电场协同壳聚糖处理对草莓贮藏品质的影响

Effect of Low Voltage Electrostatic Field with Chitosan Treatment on Storage Quality of Strawberry

  • 摘要: 为保持草莓采后贮藏品质,寻求绿色高效的贮藏方式,采用施加低压静电场协同壳聚糖涂膜(LVEFCS处理)处理方式贮藏草莓,与单一施加低压静电场(LVEF处理)、壳聚糖涂膜(CS处理)处理方式的贮藏效果相比较,设置常温贮藏(20 °C)为空白对照(CK处理),测定草莓贮藏品质的变化。结果表明,贮藏3 d时LVEFCS和LVEF处理的草莓失重率和腐烂率均显著低于CS和CK处理,贮藏4 d时LVEF处理的草莓失重率和腐烂率均显著低于其他处理;3种处理均可延缓草莓可溶性固形物(TSS)、总酸(TA)、维生素C(VC)含量的降低,3种处理对草莓TSS的保持作用相近,LVEFCS和LVEF处理对草莓TA和VC含量的保持作用显著优于CS和CK处理;贮藏4 d时LVEFCS和LVEF处理的草莓丙二醛(MDA)含量均显著低于CS和CK处理。由此可见,LVEFCS和LVEF处理的保鲜效果优于CS和CK处理,低压静电场处理可较好地保持草莓的贮藏品质。该研究可为草莓贮藏保鲜研究应用提供参考。

     

    Abstract:
    In order to maintain storage quality of strawberry after harvest, a green and efficient storage method was sought.
    Strawberries were stored using a low-voltage electrostatic field combined with chitosan coating(LVEFCS treatment)treatment method.Storage effect was compared with that of a single low-voltage electrostatic field(LVEF treatment)and chitosan coating(CS treatment)treatment method.Normal temperature storage(20 °C)was set as blank control(CK treatment), and changes in strawberry storage quality were measured.Results showed that weight loss rate and decay rate of strawberries treated with LVEFCS and LVEF were significantly lower than those treated with CS and CK after 3 d storage, and weight loss rate and decay rate of strawberries treated with LVEF were significantly lower than those treated with other treatments after 4 d storage.Three treatments could delay decrease of contents of soluble solid(TSS), total acid(TA)and vitamin C(VC)in strawberry, and three treatments had similar effects on TSS retention.LVEFCS and LVEF treatments had significantly better effects on TA and VC retention than CS and CK treatment.Content of malondialdehyde(MDA)in strawberries treated with LVEFCS and LVEF was significantly lower than that in CS and CK treatment after 4 d storage.It could be seen that preservation effect of LVEFCS and LVEF treatment was better than that of CS and CK treatment, and storage quality of strawberries could be better maintained by low-voltage electrostatic field treatment.This study could provide reference for research and application of strawberry preservation.

     

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