光量子对草莓保鲜效果及草莓内部结构的影响

Effect of Light Quantum Field on Preservation and Internal Structure of Strawberries

摘要:

为探索光量子在低温条件下对草莓的保鲜效果，以“红天日本99”草莓为材料，分别置于普通保鲜箱和光量子场保鲜箱中，研究光量子辐照对草莓在0 ℃和-3 ℃、14 d贮藏期间果实主要品质指标和内部结构变化的影响。结果表明：0 ℃、-3 ℃条件下，光量子辐照均降低了草莓果实失重率、腐烂指数，延缓了果实可滴定酸、可溶性糖、可溶性固形物和Vc质量分数的下降，其中-3 ℃光量子处理组可保持草莓果实内部结构的完整性，且保鲜效果明显好于0 ℃光量子处理组。无光量子时，0 ℃条件的保鲜效果好于-3 ℃条件。上述结果表明：光量子辐照在草莓果实保鲜中具潜在的应用前景。

Abstract:

Freshly harvested “Japan Hong Tian 99” strawberries were placed in light quantum field and then stored in common storage boxes at 0 ℃ and -3 ℃ for 14 days, to investigate the effects of light quantum field on the quality and structure of fruits. The results showed that weight-loss rate and decay index were reduced in the light quantum field, while the decline of titratable acid, soluble sugar, soluble solid, and Vc contents was delayed at 0 ℃ and -3 ℃. Additionally, -3 ℃ light quantum treatment resulted in better preservation than that at 0 ℃, maintaining the integrity of the fruit’s internal structure. In the absence of light quantum field, the preservation effect at 0 ℃ was better than that at -3 ℃. The results suggest that light quantum preservation could be considered as a potential alternative for preservation of strawberry fruits.