Effect of Two Fresh-keeping Treatments on Strawberry Storage

doi:10.11923/j.issn.2095-4050.cjas2020-0089

Abstract

Abstract:

The paper aims to solve the problem of rotten strawberry fruit. The strawberries were soaked in glycyrrhiza extract, calcium lactate solution and distilled water for 1 min, then dried and stored at room temperature. The weight loss rate, decay rate, soluble sugar content, vitamin C content and SOD activity of 3 treatment groups were analyzed. Compared with the control group, after 7 days storage, the weight loss rate of strawberry in the glycyrrhiza extract group decreased by 34.72%, the decay rate decreased by 31.56%, the soluble sugar content increased by 99.10%, the vitamin C content increased by 154.55% and the SOD activity increased by 206.24%, and there was no significant difference between calcium lactate treatment and glycyrrhiza extract treatment (P>0.05). During the experimental period, both the two methods can improve the fresh-keeping effect of strawberry.

Key words: Strawberry, Storage, Fresh Keeping, Glycyrrhiza Extract, Storage, Calcium Lactate, Nutrition, Sensory Quality

CLC Number:

S379.2

LI Wenfen, TAN Yuting, ZENG Xianqiang, WANG Bo. Effect of Two Fresh-keeping Treatments on Strawberry Storage[J]. Journal of Agriculture, 2021, 11(12): 105-108.

Figures/Tables 6

References 26

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处理	3 d	5 d	7 d
蒸馏水对照组	8.13±0.56b	4.02±0.24c	1.15±0.08b
乳酸钙溶液组	8.96±0.68a	6.30±0.32b	3.36±0.25a
甘草提取液组	9.21±0.53a	8.16±0.48a	4.21±0.28a

处理	3 d	5 d	7 d
蒸馏水对照组	8.13±0.56b	4.02±0.24c	1.15±0.08b
乳酸钙溶液组	8.96±0.68a	6.30±0.32b	3.36±0.25a
甘草提取液组	9.21±0.53a	8.16±0.48a	4.21±0.28a

处理	3 d	5 d	7 d
蒸馏水对照组	5.45±0.35a	13.82±0.65a	23.24±1.31a
乳酸钙溶液组	2.94±0.21b	7.97±0.34b	16.28±1.07b
甘草提取液组	2.85±0.19b	7.80±0.23b	15.17±1.12b

处理	3 d	5 d	7 d
蒸馏水对照组	5.45±0.35a	13.82±0.65a	23.24±1.31a
乳酸钙溶液组	2.94±0.21b	7.97±0.34b	16.28±1.07b
甘草提取液组	2.85±0.19b	7.80±0.23b	15.17±1.12b

处理	3 d	5 d	7 d
蒸馏水对照组	33.33± 6.80a	94.44±3.93a	100.00±0.00a
乳酸钙溶液组	5.56±3.93b	30.56±3.93b	75.00±6.80b
甘草提取液组	2.78±3.93b	22.22±3.93b	69.44±3.93b