Method for promoting aroma and coloring of strawberry fruits

A technology for fruits and strawberries, which is applied to the preservation of fruits/vegetables by freezing/refrigeration, and the preservation of fruits/vegetables by radiation/electrical treatment, etc. The effect of prolonging the shelf life, improving quality and low cost

Inactive Publication Date: 2016-06-15
SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The aroma and color of strawberry fruit are deeply loved by consumers, but the harvested strawberry fruit should not be overripe, otherwise it will not

Method used

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  • Method for promoting aroma and coloring of strawberry fruits
  • Method for promoting aroma and coloring of strawberry fruits
  • Method for promoting aroma and coloring of strawberry fruits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Put postharvest whitening to seven or eight mature strawberry fruits under the conditions of 4°C, LED blue light (wavelength 460nm, 5200lux), and relative humidity of 80%; Treated under conditions of 4°C, dark, and 80% relative humidity as a control. The results showed that the coloration of strawberry fruit after irradiation treatment was better than that of the control, and it had begun to be obvious on the 3rd day after treatment ( figure 1 ), and with the prolongation of treatment time, the coloring performance of strawberry fruit on the 5th day and 7th day after treatment was better. At the same time, the irradiated strawberry fruit not only had better coloring, but also had a higher aroma than the control. The aroma substances released and contained in strawberry fruit were collected, and the contents and components of the aroma substances were identified by GC-MS. The analysis results of the total amount of strawberry fruit aroma (released aroma and contained a...

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PUM

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Abstract

The invention discloses a method for promoting aroma and coloring of strawberry fruits. With a method combining an LED blue light source and low-temperature treatment, picked non-completely ripe strawberry fruits are irradiated by utilizing blue light with the wavelength of 460nm and the illumination intensity of 5,200lux under the condition that the temperature is 4 DEG C and the relative humidity is 80%, and the irradiated strawberry fruits are red in color and obvious in aroma, so that the refreshing time of the strawberry fruits is prolonged, the flavor quality, comprising coloring and aroma, of the strawberry fruits is improved, and the quality of the picked strawberry fruits within the refreshing time is totally improved. An integrated technology adopted by the method comprises illumination treatment and temperature treatment which are both pollution-free green physical technologies; and the method has the advantages of low cost, high uniformity, simplicity for operation and the like.

Description

technical field [0001] The invention relates to the technical field of fruit post-harvest treatment, in particular to a method for promoting the aroma and coloring of strawberry fruit. Background technique [0002] Strawberry is a berry, because of its high water content, thin peel, and lack of hard skin protection, it is easily damaged, resulting in rot and loss of commodity value. It can only be stored for 1-2 days at room temperature. Its storage time includes smearing or soaking in preservatives, low-temperature storage, etc. Among them, the effect of low-temperature treatment is more obvious, which can significantly prolong its storage time. [0003] The aroma and color of strawberry fruit are deeply loved by consumers, but the harvested strawberry fruit should not be overripe, otherwise it will not be resistant to storage or transportation, and the aroma of immature strawberry fruit will be weak when stored at low temperature. Poor and other shortcomings. Therefore, ...

Claims

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Application Information

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IPC IPC(8): A23B7/015A23B7/04
CPCA23B7/015A23B7/04
Inventor 傅秀敏杨子银程思华蒋跃明段学武
Owner SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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