甲烷气对草莓采后生理的影响

为了探索甲烷能否在水果保鲜过程中发挥作用，寻求水果贮藏保鲜的新技术．本文以“鸡心”草莓为试验材料，研究了不同浓度甲烷气体（5％，10％，20％，30％）对草莓采后果实质量损失率、草莓软化腐烂率、果实硬度、果实可溶性固形物、果实可滴定酸含量、果实Vc含量、MDA含量的影响．结果显示，在本试验条件下甲烷浓度越高保鲜效果越好，30％浓度的甲烷可使在室温下放置的草莓保鲜期延长1—2d．表明甲烷在水果保鲜中有较大的贡献．

Effect of Methane Gas on Post Harvest Physiology of Strawberry

This experiment aimed at exploring the fact whether methane has effects on the storage of fresh fruit and seeking new technology in storaging fruit. In this paper, the heart - shaped strawberry treated with 5%, 10%, 20%, 30% methane gas. Weight loss rate, the decay rate, soluble solids content, titration acid content, MDA content and Vc content in strawberry were measured during storage periods at ambient temperature. Results showed that the rate of weight loss and rotten fruit and MDA content were reduced in four treatments; the declining rate of titration acid content, soluble solids content and Vc content were de- layed, and 30% methane gave the best effect, methane can play a certain of role in prevention prolonged 1 -2 days of storage time. It is suggested that of fruits.