热水处理对草莓采后病害的抑制作用及对贮藏品质的影响

Control of postharvest disease of strawberries by hot-water treatments and its effects on the quality in storage period

摘要: 研究热水处理对草莓采后病害的抑制作用及对贮藏品质的影响。在预试验的基础上，分别采用38℃、15 min，44℃、10 min，48℃、5 min对新鲜草莓进行热处理，处理后的草莓置于常温下((20±1)℃)，每隔12 h观察草莓的腐烂情况，并对草莓品质指标进行检测。结果表明：热水处理能够有效地起到抑制草莓采后病害的作用，热水处理对草莓的失重率、硬度、可滴定酸度等水果品质没有显著的不利影响，热水处理后草莓的细胞膜透性与对照相比没有升高。

Abstract: The control efficacy with hot-water treatments to postharvest diseases and its effects on the quality of strawberries were investigated. Based on the preliminary experiments, three treatments were applied to strawberries with hot-water dips(38℃, 15 min; 44℃, 10 min; 48℃, 5 min), afterwards, fruits were stored at (20±１)℃. Infection rate was recorded, and the quality of strawberries were measured every 12 hours. Results show that hot-water treatments can control postharvest diseases of strawberries effectively. Hot-water treatments do not impair the quality parameters of fruit, including weight loss, firmness and titratable acidity. The cell membrane permeability of strawberries treated with hot-water treatments is not higher than the control.