Ikegaya Atsushi, Ohba Seiji, Nakajima Teruko, Toyoizumi Tomoyasu, Ito Seiko, Arai Eiko
Shizuoka Professional University Junior College of Agriculture Iwata Japan.
Shizuoka Prefectural Research Institute of Agriculture and Forestry Iwata Japan.
Food Sci Nutr. 2020 Aug 5;8(9):5138-5148. doi: 10.1002/fsn3.1817. eCollection 2020 Sep.
This study investigated the effect of storage temperature in the presence or absence of film packaging on the Benihoppe and Kirapika varieties of Japanese strawberries stored for 28 days at 0°C and 3°C. The study was conducted in a 20-foot reefer container for practicality. Storage at 0°C suppressed decay and reduction in sugars and organic acids more efficiently than that at 3°C. Softening of fruit hardness was also suppressed depending on the variety. The reduction in sugars and organic acids did not affect strawberry palatability. Along with low temperature, long-term storage of strawberries also requires the use of film packaging, which prevents drying. Without film packaging, storage at both 0°C and 3°C decreased fresh weight significantly, resulting in loss of commercial value. In contrast, storage in film packaging decreased weight reduction to <5%, even after 28 days cold storage.
本研究调查了在有或没有薄膜包装的情况下，储存温度对在0°C和3°C下储存28天的日本红颜和姬乙女品种草莓的影响。为了便于实际操作，该研究在一个20英尺的冷藏集装箱中进行。与3°C储存相比，0°C储存能更有效地抑制腐烂以及糖分和有机酸的减少。果实硬度的软化也因品种而异受到抑制。糖分和有机酸的减少并不影响草莓的适口性。除了低温，草莓的长期储存还需要使用薄膜包装，以防止干燥。没有薄膜包装时，0°C和3°C储存都会使鲜重显著下降，从而导致商业价值的损失。相比之下，即使在冷藏28天后，用薄膜包装储存的重量减少也降至<5%。
