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投稿时间：2015-02-09
投稿时间：2015-02-09
中文摘要: 利用 F-MAP 技术在低温条件下对草莓进行保鲜试验，分析了果实质构指标和细胞壁成分。结果表明：F-MAP、 PE 袋和一次性保鲜盒包装保鲜过程中草莓果实的硬度、内聚性、弹性、咀嚼性均呈下降趋势，其中 F-MAP 处理组的指 标约在保鲜 2 d 开始显著高于 PE 袋组和对照组。保鲜过程中草莓果实的原果胶、半纤维素和木质素含量呈下降趋势， 纤维素含量呈先上升后下降趋势，F-MAP 处理组果实中的含量在保鲜 2 d 开始显著高于 PE 袋组和/或对照组，草莓果 实中可溶性果胶含量呈上升趋势，但是保鲜第 3 d 起 F-MAP 组显著低于 PE 袋组。研究结果说明 F-MAP 处理能够延缓 草莓果实质地的变化，有利于草莓的保鲜。
Abstract:The F-MAP technology was used for the fresh-keeping experiment of strawberry in the condition of low temperature，the fruit texture and cell wall composition were analyzed. The results showed that the strawberry packed by F-MAP、PE bag and disposable fresh-keeping box during the fresh-keeping ，the hardness，cohesiveness，springiness，and chewiness decreased and the F-MAP group was significantly higher than that of PE group and control group since two days. The strawberry fruit protopectin，hemicellulose and lignin content decreased during the fresh-keeping ，cellulose content showed downward trend after rising，F-MAP group were significantly higher than that of PE group and / or the control group since two days，the soluble pectin content of strawberry fruit increased，however，F-MAP group was significantly lower than that of PE group after about third day . The results indicated that the changes of strawberry fruit texture were delayed by F-MAP treatment，and it is conducive to strawberry fresh-keeping.
keywords: strawberry F-MAP texture
文章编号：201605036 中图分类号： 文献标志码：A
基金项目:韩国食品研究院与延边大学国际合作项目[项目名称：中国北方地区食品包装产业的调查（413090033）]
| Author Name | Affiliation |
| JIA Ling1， ZHANG Xian1，*， LI Fan-zhu1，*， JIN Yong-jie2 | 1. Yanbian University， Yanji 133000， Jilin， China；2. Yanji Gardening Ltd.， Yanji 133000， Jilin， China |
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