品质因子和益生菌对草莓品质和贮藏的影响
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摘要
运用品质因子和EM菌肥对草莓生长进行干预,通过代替传统的化学肥料来改善草莓的营养品质,降低草莓采后的腐烂率,一定程度上延长贮藏货架期,使草莓尽可能持续保鲜。结果表明,经过品质因子和EM菌肥处理的草莓,在6 d的贮藏期间,腐烂率下降20.30%,营养品质处理组与对照组相比,除可溶性糖含量的表征没有显著性差异外,其余表征均呈现显著性差异(p<0.05)。进一步证实品质因子和EM菌肥对草莓的品质和贮藏具有一定的影响作用。
Quality factors and EM microbial fertilizer were used to intervene the growth of strawberries. The nutritional quality of strawberries was improved by replacing traditional chemical fertilizers,the decay rate of strawberries after harvest was reduced,the shelf life of strawberries was prolonged to a certain extent,and the fresh-keeping of strawberries was maintained as long as possible. The results showed that the decay rate of strawberries treated with quality factors and EM microbial fertilizer decreased by 20.30% during 6 days of storage. Compared with the control group,the other characteristics of strawberries treated with nutritional quality showed significant difference except for the characterization of soluble sugar content(p<0.05). It was further confirmed that the quality factor and EM fertilizer had certain effects on the quality and storage of strawberry.
Quality factors and EM microbial fertilizer were used to intervene the growth of strawberries. The nutritional quality of strawberries was improved by replacing traditional chemical fertilizers,the decay rate of strawberries after harvest was reduced,the shelf life of strawberries was prolonged to a certain extent,and the fresh-keeping of strawberries was maintained as long as possible. The results showed that the decay rate of strawberries treated with quality factors and EM microbial fertilizer decreased by 20.30% during 6 days of storage. Compared with the control group,the other characteristics of strawberries treated with nutritional quality showed significant difference except for the characterization of soluble sugar content(p<0.05). It was further confirmed that the quality factor and EM fertilizer had certain effects on the quality and storage of strawberry.
引文
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[3]罗林松,孙永,杨永高.推广使用生物肥的必要性[J].现代农业科技,2010(11):287-289.
[4]杜尧东,陈新光,王广伦.广东“三农”气象服务的现状、问题与对策[J].广东气象,2006,28(4):1-4,29.
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[6]张丽霞,周剑忠,顾振新,等.不同有机酸对黑莓花色苷辅色效果的影响[J].食品与发酵工业,2013(6):105-110.
[7]郑永华,苏新国,毛杭云.纯氧处理草莓的保鲜效果初探[J].南京农业大学学报,2001,24(3):85-88.
[8]孙树欣.土壤施用甲酸钙对桃树钙素吸收及果实品质的影响[D].泰安:山东农业大学,2017.
[9]周绪宝,田炜玮,张红星,等.复合益生菌对草莓品质和货架期的影响[J].农产品质量与安全,2018(3):83-86.
[10]郑建军,康宗利,于洋.植物生理实验技术[M].北京:化学工业出版社,2001:145-146.
[11]沙春艳.5个草莓品种果实品质的比较研究[J].中国林副特产,2012(2)37-39.
[12]陈卫平.不同草莓品种果实品质分析[J].江西农业学报,2010,22(9):46-48.
[13]张以顺,黄霞,陈云凤.植物生理实验教程[M].北京:高等教育出版社,2009:21-24.
[14]韩雅珊.食品化学实验指导[M].北京:北京农业大学出版社,1996:82-90.
[15]李军.紫外分光光度法测定果蔬中的维生素C[J].河北职业技术师范学院学报,2000(1):41-44.