草莓贮藏保鲜技术的研究进展
Research Progress on Storage Technology of Strawberry
刘鹏 1姚思敏薇 2陈诗晴 2李玉锋2
作者信息
- 1. 四川省巴中市产品质量监督检验所,四川巴中636600
- 2. 西华大学食品与生物工程学院,四川成都610039
- 折叠
摘要
草莓皮薄、水分含量大,是一种货架期短、极易腐烂的水果.阐述了近几年来国内外采用物理、化学及生物等保鲜技术在草莓贮藏保鲜过程中的应用研究进展,为延长草莓货架期、增加草莓种植户的经济效益及草莓的精深加工提供可靠的技术依据.
Abstract
Strawberry with thin skin,large moisture content,is a kind of perishable and short shelf life fruit.The research advances about using physical,chemical and biological technology in storage of strawberry preservation at home and abroad in recent years were elaborated,which will provide a reliable basis for extending the shelf life of strawberry,increasing strawberry growers' economic benefits and strawberry deep processing.
关键词
草莓/贮藏/保鲜技术/货架期Key words
Strawberry/Storage/Preservation technology/Shelf life引用本文复制引用
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据