王宝刚;李文生;杨军军;石磊;冯晓元;侯玉茹;杨媛;

• 1:北京市农林科学院林业果树研究所
• 2:北京农产品质量检测与农田环境监测技术研究中心

摘要(Abstract)：

【目的】探明草莓物流过程品质损耗情况。【方法】以‘红颜’草莓为试材,研究了不同预冷条件对草莓物流运输、贮藏过程品质的影响。【结果】在14 h的常温物流运输过程中,0℃立即预冷处理可以保持草莓包装环境温度在10℃以下,达到了食品冷链物流的要求,而5℃立即或延迟预冷处理无法实现。0℃立即或延迟预冷处理还可以控制塑料托盘包装草莓运输和贮藏过程中的失重率低于2%,而结合气调箱包装可以低于0.5%。经0℃立即或延迟预冷及0℃预冷结合气调箱包装处理草莓在0℃、7℃及20℃贮藏3 d的发病率低于5%,符合草莓商业物流的要求。【结论】采后进行0℃预冷处理可以显著降低草莓运输和贮藏过程损耗。

关键词(KeyWords)： 草莓;预冷;物流;品质

Abstract:

Keywords:

基金项目(Foundation): 公益性行业(农业)科研专项(201003064);; 北京市农林科学院科技创新能力建设专项(KJCX201102004);; 北京市科技计划(Z111100056811035-2)

作者(Author): 王宝刚;李文生;杨军军;石磊;冯晓元;侯玉茹;杨媛;

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DOI:

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