草莓冰温贮藏保鲜技术的研究
Food Science and Technology International（2004）
Abstract
主要研究草莓在冰温保鲜过程中可溶性固形物含量、总酸含量、Vc含量、硬度、失重率的变化规律.试验结果表明:在50d的冰温保鲜过程中,草莓的各种变化很小、腐烂率很低,其口感和风味与新鲜草莓相比均无明显差别.
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Key words
stra wberry,storage technology,ice-temperature
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