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草莓冻结点温度保鲜方法的探讨

作  者:
林向东;张琪
单  位:
湖北工学院生物工程系
关键词:
草莓;冻结点;保鲜方法
摘  要:
本文探讨了冻结点温度下保鲜草莓的理论依据。并通过试验证明草莓在冻结点温度下的保鲜时间可达两个月以上,且感官品质与鲜果接近。草莓含水量与冻结点温度和可溶性固形物呈线性相关,回归方程分别为: =0.1009X1-110.6464 =-1.4092X2+99.1709 。据此可估算草莓的冻结点温度,误差小于0.1℃。该方法对于掌握草莓保鲜特性具有实际意义,也为其它果蔬的冻结点保鲜提供了借鉴。1y2y
译  名:
草莓冻结点温度保鲜方法的探讨
关键词:
Strawberry Freezing point Fresh-keeping method1y2y
摘  要:
In this paper, the theoretical basis for preservation of strawberry in freezing point storage was studied. Theexperiment was conducted to studying the effect of strawberry in partial freezing condition. The result showed that thefresh-keeping time strawberry of was prolonged for more than 60 days and the sensuous quality was almost equal to freshfruit. The moisture content had a bearing on freezing point and soluble solids. The regressive equation was respectively =0.1009X1-110.6464 =-1.4092X2+99.1709 。 We could appraise the freezing point in the equation while the mean errorwas less than 0.1℃ between calculated parameter and practice data.

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