|Table of Contents|

Effects of Edible Microemulsion on the Quality of Strawberry at Low Temperature

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2020年16
Page:
104-108
Research Field:
Publishing date:

Info

Title:
Effects of Edible Microemulsion on the Quality of Strawberry at Low Temperature
Author(s):
GUAN Xiujie; XIAO Yanchun; HAO Shenghong; LI Han
(Liaoning Agricultural Vocational and Technical College,Yingkou,Liaoning 115009)
Keywords:
strawberry; chitosan; fresh-keeping
PACS:
-
DOI:
10.11937/bfyy.20194152
Abstract:
Strawberry was used as experimental material to study the effect of different concentrations of chitosan (0.50,1.00 g?L-1),citric acid (0.20,0.50 g?L-1) on the quality of strawberry cold storage.The results showed that after the strawberry was treated with the complex fresh-keeping fluids and refrigerated at low temperature,the good fruit rate of strawberry was significantly increased,the decrease rate of hardness,soluble solids and total acid were slowed down,and the nutritional loss of ascorbic acid was reduced,especially the effect of the complex fresh-keeping fluids of 1.00 g?L-1 chitosan and citric acid was better than that of 0.50 g?L-1 chitosan and citric acid.This study provided a theoretical basis for the cold storage of fruits that weren′t resistant to storage.

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Last Update: 2020-11-23