以4个品种草莓（晶瑶、晶玉、甜查理和宁丰）为试验材料，将丁香酚附载于硅藻土缓释，研究了不同品种、丁香酚缓释处理下草莓的保鲜效果。研究表明，晶瑶草莓贮藏保鲜效果优于晶玉、甜查理和宁丰三个品种草莓，货架期更长，保鲜品质由优至劣依次为：晶瑶、甜查理、宁丰、晶玉。在冷藏（4±1 ℃）过程中，丁香酚缓释可抑制草莓果实腐败，延缓果实质量损失和果肉可溶性固形物、可滴定酸、还原糖、Vc含量的降低，还能抑制MDA含量的上升以及SOD、POD、CAT等抗氧化酶类活性下降，对保持草莓果实的感官品质也具有积极作用；贮藏9 d时，经丁香酚缓释处理的晶瑶草莓腐烂率和失重率分别为31.50%和1.33%，可溶性固形物、可滴定酸、还原糖、Vc含量分别为8.83%、0.577%、5.72%和31.46 mg/100 g，MDA含量为23.11 nmol/g、SOD、POD、CAT活性分别、261.68 U/mL、1.65 U/mg、52.49 U/g。总而言之，硅藻土附载丁香酚缓释处理对草莓具有一定的保鲜作用，且不同品种草莓之间具有一定差异。

Eugenol was attached to diatomite to study the preservation effect of four strawberry varieties (Jingyao, Jingyu, Sweet Charlie and Ningfeng) under different slow-release treatments. Results showed that the preservation effect for Jingyao strawberry was better than that for Jingyu, Sweet Charlie and Ningfeng strawberries. The shelf life of the strawberries was longer. The quality of the strawberries was in the order of Jingyao, Sweet Charlie, Ningfeng and Jingyu. Eugenol slow-release could inhibit strawberry fruit spoilage, postpone fruit quality loss and decrease the contents of soluble solids, titratable acids, reducing sugars and Vc, and inhibit the increase of MDA content and the decrease of SOD, POD, CAT and other antioxidant enzymes during cold storage. The decomposition rate and weight loss rate were 31.50% and 1.33% respectively. The contents of soluble solids, titratable acids, reducing sugar and Vc were 8.83%, 0.577%, 5.72% and 31.46 mg/100 g respectively. The contents of MDA were 23.11 nmol/g, SOD, POD and CAT activities were 261.68 U/mL, 1.65 U/mg, 52.49 U/g, respectively. In conclusion, the slow-release treatment of diatomite with eugenol has a certain preservation effect on strawberries, and there are certain differences among different varieties of strawberries.

国家重点研发计划(2017YFD0400900；2017YFD0400904)；农业部公益性行业（农业）科研专项（201303073）