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- W4384702534 abstract "Fruits and vegetables are rich in nutrients and are extremely important for improving the health of the nation, and their shelf life has a huge economic impact. In this article, to study the effect of pressure-reducing treatment on the postharvest storage effect of strawberries, postharvest storage and preservation tests were conducted using pressure-reducing storage test equipment. The effect of reduced pressure storage on the appearance, VC content and water loss rate of strawberries was analyzed. Strawberries were studied; they were subjected to four process treatments, i.e. reduced pressure storage group A1 (10kPa, 5°C, 82% RH), group A2 (30kPa, 5°C, 85% RH), group A3 (1 atm, 5°C, 85% RH), and group A4 (ambient temperature and pressure, 15°C). The experiments were conducted to investigate the effective measures to delay fruit aging and extend the shelf life by analyzing the browning degree and quality changes of strawberries during 15 d of refrigeration and measuring the quality change rate and sensory scores of each group; the results showed that the sensory scores of strawberries decreased with the increase of storage time, and the water loss rate of strawberries was the smallest in group A2, only 1.73%, while it was as high as 38.9% in group A4; the VC content The VC content of group A2 was 77mg/100g, which was higher than the other three groups; therefore, the reduced pressure storage could delay the aging and decay of fruits and vegetables, and had more significant effect on the preservation of strawberries." @default.
- W4384702534 created "2023-07-20" @default.
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- W4384702534 date "2023-06-29" @default.
- W4384702534 modified "2023-10-03" @default.
- W4384702534 title "Experimental Investigation of the Hypobaric Storage Effect on the Preservation of Strawberries" @default.
- W4384702534 doi "https://doi.org/10.57237/j.wjfse.2023.02.003" @default.
- W4384702534 hasPublicationYear "2023" @default.
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