Fruit sugar meter to study the effect of different fresh-keeping methods on strawberry sugar content

“Sweet and sour is me”, this sentence can sum up the flavor characteristics of strawberry. The sugar content is an important factor affecting the eating quality of strawberries. Therefore, in the aspects of production management, picking, preservation and sales of strawberries, it is necessary to measure strawberries. The sugar content, and the simpler method of measurement is to use a fruit sugar meter. In this paper, the fruit sugar meter is used to study the effects of different fresh-keeping methods on strawberry sugar content. The research process and research results are as follows:

Research method: Treat strawberry with heat shock, CaCl2, phytic acid, cold shock and other preservation methods, that is, use strawberry in a 42 °CC incubator for 15 min, 4% CaCl2, 0.025% phytic acid, 0 °C ice water mixture for 1 h, then The soluble solids content of the strawberries during storage was determined using a fruit sugar meter. The results showed that with the prolongation of storage time, all treatment groups showed a decreasing trend except for the control group, while the control group showed a trend of decreasing first and then increasing, which has a great relationship with the maturity of strawberries. Because the selected strawberries are five mature fruits, the control group stored on the 8th day, because the strawberry gradually matured, the maturity increased and the sugar content of the fruit increased. However, the other four groups of strawberries were treated. The sugar content has been decreasing, indicating that these four treatments have delayed the normal decomposition of starch in strawberries into sugar and delayed the ripening of strawberries.

Among them, cold shock treatment can significantly delay the decrease of soluble sugar content, and heat shock treatment will lead to increased nutrient consumption of strawberry seeds. When stored for 11 days, the best effect is cold shock treatment, followed by CaCl2 treated strawberries with sugar content between 7.5% and 7.8%. Conclusion The four treatment groups delayed the normal decomposition of starch into sugar and delayed the ripening of strawberry. The cold shock treatment delayed the decline of soluble sugar content in strawberry.

Strawberry Brix is ​​an important commodity quality of strawberry fruit. The content of sugar content not only directly affects the nutritional value and taste of strawberry, but also affects the price of strawberry. Therefore, using the instrument to conduct research, we can find a more scientific method for fruit preservation. The development of fruit industry provides important guarantees.

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