Effect of Edible Film on Preservation of Strawberry During Storage(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Author(s):: ZHOU Minsheng; ZHANG Guangjie; LI Junping; (School of Biotechnology and Food,Anyang Institute of Technology,Anyang,Henan 455000)

Abstract:: Fresh strawberry was used as test material.Effects of addition of soybean isolated protein,glycerol and potassium sorbate in edible films on weight loss ratio and rotting rate of strawberry during storage were investigated by single-factor test.Orthogonal test was used to obtain the best combination of different parameters in order to achieve the best preservation effect of strawberry and develop novel environmental health technology in postharvest treatment of strawberry.The results showed that coating was effective on preservation of strawberry with 1.39% weight loss rate and 3.80% decay rate after 72 hours storage at ambient temperature,the control was 7.26% weight loss rate and 16.15% decay rate.Results of the orthogonal test indicated that fresh-keeping effect of edible film coating was the best on conditions of 5.0% soybean isolated protein,2.5% glycerol and 1.0% potassium sorbate in the film.

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Last Update: 2017-07-18