Effect of Vacuum Precooling Treatment on Storage Quality of Strawberries
In order to explore the effect of vacuum precooling on the quality of strawberries during refrigeration,the strawberries stored at 4℃after vacuum precooling to 2℃is compared with the strawberries stored at 4℃without pretreatment.Experimental results are summarized based on the sensory indexes,the physical and chemical such as antioxidant substances,malondialdehyde and enzyme activities.The results show that vacuum precooling could significantly delay the strawberries becoming softening and decay,and maintain its color and good flavor.In addition,in the later stage of the study,the contents of antioxidant active substances in vacuum precooled strawberries are also significantly higher than those in the control group(P＜0.05).While the enzyme activities of vacuum precooled strawberries are lower in the early stage and significantly higher in the later stage(P＜0.05).Therefore,the experimental conclusions imply that vacuum precooling can not only delay the weightlessness,protect the appearance,structure,and flavor of strawberries during storage,but also effectively maintain the nutritional value,extend the shelf life,and even improve the economic benefits of strawberries.
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