主要研究了不同热烫方式（100。C蒸汽热烫1rain、1．5min、2min，100。C沸水热烫1min、1．5min、2min）对草莓的钝酶效果及主要品质的影响。结果表明，草莓过氧化物酶（POD）相对多酚氧化酶（PPO）热稳定性较强，热烫时间越长酶的钝化效果越好；热烫处理后草莓的色泽更加鲜艳，而可溶性固形物、PH、可滴定酸等变化不显著（P〉0．05）；热烫造成维生素C损失（P〈o．05），而总酚及花青素含量显著增加（P〈O．05）；热烫处理后草莓的挥发性香气成分中酯类物质种类不变，相对含量增加，典型新鲜草莓香气成分反式--2-己烯醛显著减少（P〈o．05），蒸汽热烫1mjn及1．5rain仍能保持草莓部分反式--2--己烯醛，热烫时间太长容易造成草莓清新青草风味的减弱。%The effects of various blanching treatments （100~C steam blanching and 100~C boiling water blanching for lmin, 1.5min, and 2min） on the enzyme inactivation and qualities of strawberry were investigated. POD showed a higher thermal stability than PPO and the inactivation effects increased with blanching time. No significant influence was observed on the total soluble solid （TSS）, pH, titratable acidity （TA） of strawberry （P 〉 0.05）, respectively, and the color of the blanching-treated strawberries was more brilliant. However, the content of VC significantly decreased （P〈0.05） while total phenols and anthocyanins significantly increased （P〈0.05）. After blanching treatment, the type of volatile aromatic ester compositions were changeless while their relative content increased, and the relative content of trans-2-hexenal, a typical fresh strawberry aroma composition, significantly decreased after blanching （P〈0.05）. However, the partial content of trans-2-hexenal still remained after steam blanching for 1 min and 1.5 min. The fresh grass flavor of strawberry was easily attenuated by long-time blanching.
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