冷藏草莓果实适宜贮藏温度为0℃,相对湿度为90%~95%。果实采后应及时运送到冷库并预冷至1℃。涂蜡保鲜这是近几年发展较快的保鲜技术,主要是使用壳聚糖膜。壳聚糖涂膜31天后仍能使草莓保持较高的硬度和维生素含量。壳聚糖浓度会影响草莓的品质及储藏时间。目前,推荐壳聚糖的最适合浓度为0.5%:也可采用0.8%对羟基苯甲酸乙酯和0.5%硬脂酸单甘脂的复合涂膜,使用效果较好。钙离子钙处理可减缓可溶性固形物、硬度、维 Frozen strawberry fruit suitable storage temperature is 0 ℃, relative humidity of 90% to 95%. Fruits should be promptly transported to the cold storage and pre-cooling to 1 ℃. Waxing preservation This is the rapid development in recent years, preservation technology, mainly the use of chitosan membrane. After 31 days, the chitosan coating can still keep the strawberry high in hardness and vitamin content. Chitosan concentration will affect the quality and storage time of strawberry. Currently, the most suitable recommended concentration of chitosan 0.5%: also can be used 0.8% ethylparaben and 0.5% stearic acid monoglyceride composite coating, the use of better. Calcium ion calcium treatment can slow down soluble solids, hardness, dimension