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探讨了常温下草莓贮藏保鲜的适宜环境条件及其贮藏过程中草莓的生理生化变化．结果表明，通过改善贮藏的环境因子，保持贮藏库内较稳定的空气湿度、温度（ＲＨ为８０％左右，Ｔ℃为２０℃左右）、库内消毒和小盒包装是常温贮藏草莓的关键一步，可使草莓贮藏时间延长到２ｄ．草莓表面保鲜液膜处理使草莓的贮藏时间延长到５ｄ左右，其中ＬＦ１和ＬＦ３处理的草莓在贮藏第５ｄ时好果率为６９．２７％、６９．９４％．保鲜液膜能抑制草莓呼吸代谢，提高草莓ＳＯＤ活性和ＡＳＡ含量，延缓果实衰老，延长贮藏时间，增加好果率
The optimum conditions of storage and preservation of strawberries at normal temperature and their physiological and biochemical changes during storage were discussed. The results showed that in-store disinfection and small box packaging were the key steps to store strawberry at room temperature by improving the environmental factors of storage, keeping the air humidity in the storage stable and the temperature (RH about 80%, T ℃ about 20 ℃) , Can extend the storage time of strawberry to 2d. Strawberry surface preservation liquid membrane treatment prolonged the storage time of strawberry to about 5 days, and the LF1 and LF3 treated strawberries had 69.27% and 69.94% of good fruit quality on the 5th day after storage. Preservative liquid film can inhibit the respiratory metabolism of strawberries, improve strawberry SOD activity and ASA content, delay fruit aging, prolong storage time and increase good fruit rate