以草莓为试验对象,研究了热空气处理对草莓保鲜效果的影响。草莓经过不同温度(30,40,50 ℃)、不同时间(15,30,45 min)的热空气处理和包装后,置于2 ℃下进行储存实验。结果表明,采用热空气处理并结合低温储存,能够对草莓起到一定的保鲜效果,其中50 ℃热空气处理30 min,能够有效地减少草莓的失重率;40℃热空气处理30 min,能够延缓草莓硬度和腐烂指数的下降;30 ℃热空气处理15 min,则能有效保持草莓的Vc含量。

The effect of hot air treatment on strawberry preservation was studied. The strawberries was storied at 2 ℃ after treated in different temperatures(30, 40, 50 ℃)with different times(15, 30, 45 min)and were packaged. The results showed that the hot air treatment combined with storage at low temperature has certain preservation effect; the weight loss rate of strawberry can be effectively reduced in the 50 ℃hot air treatment with 30 minutes; the decrease in firmness and decay index of strawberries can be delayed when they were treated in 40 ℃hot air with 30 minutes; the contents of vitamin C of strawberries can be effectively kept in 30 ℃hot air with 15 minutes.