以草莓为试验对象，研究1-MCP，CaCl2和植酸以及气调包装对低温下草莓保鲜效果的影响。草莓经过质量浓度为1 μL/L的1-MCP（分别处理6，12和24 h）、CaCl2（质量分数为0.5%，1.0%，1.5%）、植酸（体积分数为0. 05%，0.10%，0.15%）处理，用气调(体积分数为9%～10%CO2+8%～10%O2)包装后于2℃下进行储存，结果表明，综合保鲜处理能够抑制草莓的乙烯释放量和失重率的上升，延缓硬度和VC含量的下降，其中1 μL/L的1-MCP处理12 h后，l%CaCl2及0.1%植酸处理对草莓保鲜更为有效。

The effect of l-methylcyclopropene, calcium chloride, phytic acid and modification atmospheric packaging at low temperature on strawberries properties was studied. The strawberries was treated with l-methyl-cyclopropene (1 μL/L for 6 h, 12 h, and 24 h), calcium chloride (0.5%, 1%, and l. 5%), phytic acid (0. 05 % , 0. 1 % , and 0. 15 %) , and modification atmospheric packaging (9 %一10%CO2+ 8%～ 10 % O2 ) , and storied at 2℃. The results showed that the combined treatments inhabited ethyiene production and weight lose, delayed the decrease in fruit firmness and contents of vitamin C. Among these treatments, l-methylcyclopropene ( 1 μL/L for 12 h) , calcium chloride (1 % ) , phytic acid (0. 1 % ) and modification atmospheric packaging is more effective on fresh-keeping of strawberries.