草莓采后全程冷鏈保鮮技術(shù)研究.pdf

1、上海海洋大學(xué)碩士學(xué)位論文 草莓采后全程冷鏈保鮮技術(shù)研究 摘 要 草莓果實(shí)為漿果， 含水量高， 組織嬌嫩， 易受機(jī)械傷和微生物侵染而腐敗變質(zhì)，嚴(yán)重影響草莓的采后流通及遠(yuǎn)銷。本文在研究不同貯藏溫度對(duì)草莓品質(zhì)影響的基礎(chǔ)上，研究了不同預(yù)冷方式、貯藏方式、運(yùn)輸方式、銷售方式、家庭保鮮方式對(duì)草莓品質(zhì)的影響， 為草莓冷鏈物流及貯藏保鮮提供理論依據(jù)和技術(shù)參考。 本文主要的研究內(nèi)容和研究結(jié)果如下： 1.不同貯藏溫度對(duì)草莓呼吸強(qiáng)度及品質(zhì)影響的研究。 研究了

2、 0℃、 5℃、 10℃、15℃、20℃、25℃、30℃七個(gè)貯藏溫度對(duì)草莓品質(zhì)的影響。結(jié)果表明，溫度越高，呼吸強(qiáng)度越高， 草莓的貨架壽命越短， 草莓在 0℃、 5℃、 10℃、 15℃、 20℃、 25℃、30℃條件下貯藏的商品壽命分別為 9d、7d、6d、5d、3d、2d、8h。0℃條件下，草莓的品質(zhì)保持最好， 貯藏 9d 后的感官評(píng)價(jià)、 失重率、 硬度、 相對(duì)電導(dǎo)率、 糖酸比、Vc 含量、 L*和 hue 值分別為 5.4， 3.1

3、8%， 11.13N， 39.05%， 12.48， 22.01mg/100g，37.84，32.81。 2.不同預(yù)冷方式對(duì)草莓品質(zhì)影響的研究。 開孔塑料盒包裝的草莓置于打孔紙箱中， 研究了壓差預(yù)冷和冷庫預(yù)冷對(duì)草莓預(yù)冷時(shí)間、 失重率、 呼吸強(qiáng)度及乙烯釋放量的影響；結(jié)果表明，草莓中心溫度從 21℃左右降至 3℃以下時(shí)，采用壓差預(yù)冷、冷庫預(yù)冷所需預(yù)冷時(shí)間分別為 120min、360min，失重率分別為 0.13%、0.22%，預(yù)冷有效降低草

4、莓的呼吸強(qiáng)度及乙烯的生成， 其中壓差預(yù)冷的效果最佳， 草莓的品質(zhì)保持最好。 3.不同貯藏方式對(duì)草莓品質(zhì)影響的研究。 以 0℃冷藏作為對(duì)照， 研究了 1-MCP、氣調(diào)、 1-MCP+氣調(diào)復(fù)合保鮮貯藏方法對(duì)草莓品質(zhì)的影響； 結(jié)果表明， 與對(duì)照相比，1-MCP、 氣調(diào)和 1-MCP+氣調(diào)三個(gè)處理組都能有效抑制草莓的呼吸作用和乙烯的生成，保持草莓的品質(zhì)，延長草莓的貨架期；1-MCP+氣調(diào)處理的效果最佳，貨架期可延長至 18d，同時(shí)有效抑制失重率

5、的上升，延緩草莓的感官、營養(yǎng)品質(zhì)的下降，貯藏 18d 時(shí)，1-MCP+氣調(diào)處理組的草莓的感官評(píng)價(jià)為 5.9；失重率、硬度、相對(duì)電導(dǎo)率、糖酸比、Vc 含量分別為 0.77%、9.9N、44.74%、14.28、83.83mg/100g；L、Hue、C*分別為 34.29、31.70、47.36；總酚、花青素、類黃酮含量分別為 470.59 mg/100g、5.71U.g-1、0.60OD325mm.g-1；多酚氧化酶(PPO)、過氧化氫酶

6、(CAT)活性分別為 0.27 U.g-1FW.min-1、32.56 U.g-1FW.min-1。 4.不同運(yùn)輸方式對(duì)草莓品質(zhì)影響的研究。 草莓經(jīng)過壓差預(yù)冷后， 采用紙箱常溫上海海洋大學(xué)碩士學(xué)位論文 Study on Cold Chain Preservation of Postharvest Strawberry ABSTRACT With the characteristics of high water content and

7、delicate tissue, the strawberry is highly susceptible to mechanical damage and decay caused by microbials, which seriously affect the postharvest circulation of strawberry. So, on the basis of investigating the effects o

8、f storage temperature on the quality of strawberry, the report investigated the effect of different methods, such as precooling, storage, transportation, sales and home preservation, on the quality of strawberry, aiming

9、to provide theoretical basis and technical reference for strawberry fresh-keeping and cold chain logistics. The results of this study are as follows: 1. Effects of different storage temperature (0, 5, 10, 15, 20, 25 and

10、30℃) on respiration rate and quality of strawberry were studied. The results showed that the higher the temperature was, the higher the respiration rate, the shorter the shelf life.The shelf life of strawberry were 9d ,

11、7d, 5d, 4d, 3d, 2d and 8h at 0, 5, 10, 15, 20, 25 and 30℃, respectively. The quality of strawberry stored at 0℃ was the best. After 9d storage, its sensory evaluation, weight loss, firmness, relative conductivity, sugar-

12、acid ratio, Vitamin C content, L*, hue and C* value were 5.4, 3.18%, 11.13N, 39.05%, 12.48, 22.01mg/100g, 37.84, 32.81, 45.59, respectively. 2.Effects of different precooling methods on quality of strawberry were studied

13、. The strawberry was packaged plastic clamshell containers within carton, the precooling time, weight loss, respirationrate and ethylene production of strawberry cooled by forced-air precooling and room precooling were s

14、tudied. The results show that the precooling time of strawberry cooled by forced-air cooling and room cooling from 21℃ down to 3℃ were 120min, 360min, respectively. The weight loss of strawberry cooled by force-air cooli

15、ng and room cooling were 0.13%, 0.22%, respectively. The precooling can reduce the respiration rate and ethylene production of strawberry effectively. The quality of strawberry cooled by forced-air cooling was the best.