贮藏温度对越心和章姬草莓果实品质的影响

摘要

The effects of three different storage temperatures(0℃,4℃ and 15℃)on storage quality of strawberry varieties Yuexin and Akihime in terms of quality attributes such as fruit color, anthocyanin content, sugar and acid content were studied. The results indicated that the fruit quality of Yuexin and Akihime decreased progressively dur-ing storage. The quality of the fruits stored at low temperature(0 or 4 ℃)were better than that stored at 15 ℃. Considering the energy consumption, 4 ℃ was recommended for the storage of strawberry. Furthermore, Yuexin showed more advantages than Akihime when stored at 15 ℃.%分析测定了3个不同贮藏温度下越心、章姬草莓果实品质的变化特征,包括果实外观色泽、果实花青苷含量和组分以及果实糖酸含量.结果表明,随着贮藏时间增加,3个贮藏温度下越心、章姬草莓果实品质都出现不同程度的下降,其中0 ℃和4 ℃低温贮藏对草莓果实品质的保持效果都明显优于室温(15 ℃)贮藏,从能耗角度考虑,4 ℃低温贮藏更有优势.在室温(15 ℃)下,越心草莓的贮藏性要优于章姬.