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1、附录1相关英文文献Research which maintains freshness about the Chinese litchi strawberryChina as early as had the litchi strawberry in the Ming Dynasty to maintain freshness the method, its procedure was, chose the great bamboo, opened the crack, put in the litchi strawberry to seal again. Afterward used the
2、 litchi strawberry hangs into the well water to carry on the short-term to store. At present, the Chinese litchi strawberry stores maintains freshness is mainly uses the chemical agent to soak the method which the fruit and the low temperature transportation unifies: The litchi strawberry fresh frui
3、t with maintains freshness the chemical agent dip, the packing, then low temperature transportation. In addition, other litchi stawberry maintain freshness the method also to have many, induces mainly has the following several kinds:The froth box adds the ice. The litchi strawberry mature period is
4、centralized, also does not bear the storage and transportation extremely. At present the developed country uses generally Leng Lian transports in our country also with difficulty popularly, therefore the recent years litchi strawberry production area started to use one kind of froth box to add the i
5、ce the litchi strawberry storage and transportation maintaining freshness technology, generally after 3 day and nights transportation, the litchi strawberry still maintained original bright red, the flavor is invariable, the good result rate reached above 93%, the moisture loss did not surpass 3%. T
6、he material has the froth box, the ice piece, the old cotton fiber, the big water jar, the round bamboo basket as well as the sealing compound generally and so on. Selects the tattered fruit, the turning brown fruit and the disease-carrying insect fruit and so on, and carries on the suitable reorgan
7、ization and the trim to the cob; Uses the clear water and the broken ice piece modulation water temperature first for 4-8, joins the benzene to match the density especially for the volume fraction suitable preservative liquid, packs with the bamboo basket chooses the good litchi strawberry fresh fru
8、it to soak 4-5 minutes in the preservative liquid, puts out drainings 10-15 minutes. The supplement solution and the ice piece, maintain frequently the liquor strength and the water temperature; Puts an ice bottle on froth boxs opposite angle each vertical stroke, will draining the dry fresh litchi
9、strawberry to put in the froth box, the most top plate good box lid, seals with the sealing compound; When transportation, fronts old cotton fiber in the compartment base. The froth box and the compartment broadside parallel compact arrangement, the manhole faces on, then all around and the box goes
10、 against in the compartment fills in the shop old cotton fiber. The entire process request operation is careful, the quick-moving, handles with care, from picks the fruit to complete to the load request in 4-6 hours.Air regulation storage maintains freshness the law. Uses changes the storage place t
11、he gaseous component, under the specific relative low temperature, reduces the oxygen content suitably and enhances the carbon dioxide content the air environment, suppresses the litchi strawberry fruit respiration and reduces the enzyme activeness, achieves stores maintains freshness the effect. Th
12、e findings indicated that in the storage temperature 3-5, the relative humidity 90%, the storage place carbon dioxide volume fraction is 3%, the oxygen volume fraction is under 5% conditions, “the glutinous rice fried ricecake”, “Huai” and so on variety litchi chinenses after when stores 30d, its fi
13、rst-level and the second-level fruits good result rate reaches as high as 92%, but the different variety, slightly has the difference to the storage place carbon dioxide and the oxygen density request. What should pay attention, carbon dioxide density Gao Hui has had the physiological injury to the
14、fruit, when its volume fraction reaches 8%, the fruit pulp has the slight unusual smell production, when surpasses 10%, not only the turning brown fruit are many, moreover the quality fruit has the strong wine taste. And the turning brown aggravation is because the high carbon dioxide had destroyed
15、the tonoplast, causes in the vacuole the phenol material overflow and the enzyme contact, intensified the enzyme to press the turning brown; The high carbon dioxide causes the cell death, the polyhydric phenol spontaneous oxidation turning brown.In recent years, some people used the fast sufficient
16、nitrogen law to carry on the litchi strawberry to store. The first litchi strawberry seal in the big account, pulls out with the vacuum pump the big account the vacuum, again is connected the nitrogen cylinder and the big account, enters the nitrogen sufficiently to the account. Because in stores in
17、 the process to need the regular extraction partial gas to carry on the ingredient examination, will lose the few gas, after will therefore each time examine, should supplement the few nitrogen to the account. After storing 40d, the good result rate is 70%, the flavor was still good, but control gro
18、ups sample in 13d time already lost the goods value. Entire stores the process sugar drop is 2%-4%, stores the period Vc content to drop to 22-26mg/100g by 33-37mg/100g.The chemical agent maintains freshness the law. Its basic principle is the drugs role in the litchi strawberry, plays the anticorro
19、sion, the sterilization. Some can form one kind of not obvious transparent membrane rapidly in the litchi strawberry surface, seals up the fruit blowhole effectively, thus reduces the breath intensity, delays the fruit to be senile. May use the medicine has executes Bulgaria and, Turk many as well a
20、s some domestically produced fruit antistaling agent.Cryogenic storage maintains freshness the law. Its principle is depends upon the low temperature the function, suppresses the microorganism the reproduction, and slows down the fruit the respiration. Litchi strawberry cryogenic storage maintains f
21、reshness contract 30d, the fruit outward appearance is fresh, the flavor is normal, but under after its storehouses normal temperature the shelf life is shorter than without the refrigeration fresh fruit, thus for transports far sells in distant markets brings the major difficulty. Its low temperatu
22、re request 10 below (3-5 good), relative humidity 90%-95%, and temperature, humidity relative stabilization, not suitable changeable or sudden change. But passes through this way preservation the litchi strawberry, once enters the normal temperature environment, the turning brown speed is often quic
23、ker.Quick-freeze stores maintains freshness the law. One of litchi strawberry turning brown primary factors is the litchi strawberry peel existence oxidation catechol polyphenoloxidase, the temperature is lower, its activeness is weaker. The quick-freeze process should maintain at - 23 to - 196; The
24、 storage temperature should in - 18 below, the relative humidity be 90%. Work and so on packing should carry on - 5 the low temperature environment. The litchi strawberry quick-freeze stores maintains freshness the time to be possible to reach above 1a. But after passes through defrosting, the husk
25、change turning brown, loses the original attractive natural luster, the flavor also misses, the dehiscent fruit rate is high. In order to reduce the dehiscent fruit rate, may to 0 freeze again before the freeze the fruit precooling. Regarding the husk turning brown, uses generally boils sets the hai
26、r floats - the citric acid - table salt to protect the color law control.Stores maintains freshness the existence questionChina the litchi strawberry stored the maintaining freshness technology to have the big enhancement in recent years, but still had many problems. If before recovering, manages ex
27、tensively, does not have the strict plant disease regulatory measures, the natural prematurely dropped fruit are many, and some fruits are often invaded in the vegetal period by plant disease dye, after does not favor the recovery, stores maintains freshness; When recovery and storage and transporta
28、tion, because the recovery time and the operation do not work as well as the packing is bad, easy to cause the fruit mechanically, the artificial damage; The litchi strawberry most planters in the outlying mountainous area, investment environments limit, the habitat are lacked the precooling to proc
29、ess the facility, storage capability are insufficient; At present, the Chinese litchi strawberry stored the research which maintained freshness many still to occupy the experimental stage, has not made the important breakthrough; Stores the maintaining freshness technology difficulty with to promote
30、 and so on. China not yet establishes the science reasonable circulation management system, the litchi strawberry fruits market distribution is mainly depending on the individual commerce, is impossible to have plans carries on the market the possible arrangement, all these direct or the indirect in
31、fluence litchi strawberry has stored the maintaining freshness technology the promotion and the application.The litchi strawberry maintains freshness development direction and countermeasureIn view of the fact that Chinas economic development level as well as the litchi strawberry habitats condition
32、 and the environment, the litchi strawberry will maintain freshness from now on should maintain freshness the direction to the normal temperature to develop, it will maintain freshness the essence will be must maintain the fruit cell at the normal temperature temporary lodging in the bright conditio
33、n, if cell after the fruit will pick very quick death, will then be unable to realize maintains freshness. Therefore suggested that about the litchi strawberry mature first two weeks, should utilize natural or carries on by the natural material synthesis antistaling agent to it spurts executes proce
34、ssing, causes to maintain freshness the ingredient to enter the litchi strawberry and to accumulate gradually. Maintains freshness the ingredient to be possible to reduce the physiological activity intensity in the litchi strawberry in vivo existence, to slow down moisture content disappearing, to r
35、educe pH effectively the fluctuation and suppresses the harmful microorganism to grow, thus the extension litchi strawberry maintains freshness the time under the normal temperature condition; The injury which should through reduces the litchi strawberry to litchi strawberrys pathology research and
36、the prevention before picking receives, to maintain freshness finishes the preparation; According to formerly experienced, the litchi strawberry against turning brown and anti-germs ability is very big along with the variety different difference, therefore, should strengthen the fine litchi strawber
37、ry variety screening research which from now on enantiopathia bears stores, and carries on the disease-resistant insectproof gene through the bio-engineering technology to implant the research, enhances the fruit the keeping quality; Should establish the perfect litchi strawberry the synthesis to ma
38、intain freshness the system, namely from the litchi strawberry seedling selective breeding, the planter technology, the cultivation management, picks the technology and so on various aspects to carry on the overall evaluation, to the litchi strawberry recovery around the question which prevents dise
39、ase, the anticorrosion, the graduation, the pretreatment, storing, the transportation, the sale and so on possibly to appear does further studies, guaranteed that each link can reduce to litchi strawberrys harm the bottom.Should speed up the establishment to conform to the international market reque
40、st standard and the disposal procedure, the extension fresh fruit supply time, the strengthened commodity competitive spirit, enhances the fruits the packing level, further develops the domestic and foreign latent markets, meets the current litchi strawberry industry rapid development need; The deve
41、lopment litchi strawberry fresh fruit processing and the development uses research, displays the litchi strawberry recovery after fully economic efficiency and social efficiency. Should develop early to the litchi strawberry fresh fruit processing and the development use research, particularly the l
42、itchi strawberry fruit pulp extraction process and equipments research, by about face tradition backward process technology, develops the market absorption capacity to be big, the technology content high processed products, the promotion litchi strawberry processed products day by day standardizatio
43、n, the superior electron particle materialization and the diversification, satisfy the domestic and foreign markets particularly the export market the demand; The establishment litchi strawberry profession Production association, further consummates its circulation system. Reduced raw material waste
44、, energy consumption and to land occupancy maximum limit, promotion litchi strawberry industry development.附录2英文文献中文译文关于中国草莓保鲜的研究中国早在明朝就有了草莓保鲜方法，其做法是，选择巨竹，开隙，放入草莓再密封。后来又采用把草莓吊入井水之中进行短期贮藏。目前，中国草莓贮藏保鲜主要是采用化学药剂浸果和低温运输相结合的方法：草莓鲜果用保鲜化学药剂浸洗、包装，然后低温运输。除此之外，其它的草莓保鲜方法还有很多，归纳起来主要有如下几种：泡沫箱加冰。草莓成熟期较集中，又极不耐贮运。目前
45、发达国家普遍采用的冷链运输在我国还难以普及，因此近年来草莓产区开始采用一种泡沫箱加冰的草莓贮运保鲜技术，一般经3昼夜运输后，草莓仍保持原来的鲜红色，风味不变，好果率达93%以上，水分损失不超过3%。材料一般有泡沫箱、冰块、旧棉絮、大水缸、圆竹筐以及封口胶等。选出破烂果、褐变果和病虫果等，并对果穗进行适当整理及修剪；先用清水及碎冰块调制水温为4-8，加入苯来特配成浓度为体积分数适当的防腐液，用竹筐装满选好的草莓鲜果在防腐液中浸泡4-5分钟，拿出沥10-15分钟。经常补充药液和冰块，以保持药液浓度及水温；在泡沫箱的对角各竖放一个冰瓶，将沥干的鲜草莓放入泡沫箱内，最后盖好箱盖，用封口胶密封；运输时，
46、在车厢底部垫一层旧棉絮。将泡沫箱与车厢长边平行紧凑排列，盖口朝上，然后在车厢四周及箱顶填铺旧棉絮。整个过程要求操作仔细，动作迅速，轻拿轻放，从采果至装车要求在4-6小时内完成。气调贮藏保鲜法。采用改变贮藏库的气体成分，在特定的相对低温下，适当降低氧气含量和提高二氧化碳含量的空气环境，抑制草莓果实呼吸作用并降低酶的活性，以达到贮藏保鲜效果。研究结果表明，在贮藏温度3-5，相对湿度90%，贮藏库的二氧化碳体积分数为3%，氧气体积分数为5%的条件下，“糯米糍”、“淮枝”等品种的草莓经贮藏30d时，其一级和二级果的好果率高达92%，但不同品种，对贮藏库的二氧化碳和氧气浓度要求略有差异。应该注意的是，二
47、氧化碳浓度过高会对果实产生生理伤害，当其体积分数达8%时，果肉有轻微异味产生，超过10%时，不但褐变果多，而且好坏果都有浓烈酒味。其中褐变加重是因为过高的二氧化碳破坏了液泡膜,使液泡内的酚类物质外溢与酶接触，加剧了酶促褐变；高二氧化碳使细胞死亡，多元酚自发氧化褐变。近年来，有人采用快速充氮法进行草莓贮藏。首先把草莓密封在大帐中，用真空泵将大帐抽成真空，再将氮气瓶与大帐相连，向帐内充入氮气。由于在贮藏过程中需要定期抽取部分气体进行成分检测，会损失少量气体，所以每次检测后，应向帐内补充少量氮气。贮藏40d后，好果率为70%，风味尚佳，而对照组的样品在第13d时已经丧失商品价值。整个贮藏过程糖度下降
48、为2%-4%，贮藏期间Vc含量由33-37mg/100g降至22-26mg/100g。化学药剂保鲜法。其基本原理是药品作用于草莓，起到防腐、杀菌作用。有的则能在草莓表面迅速形成一种不可见的透明膜，有效封闭果实气孔，从而降低呼吸强度，延缓果实衰老。可使用的药物有施保克、特克多以及一些国产水果保鲜剂。低温贮藏保鲜法。其原理是依靠低温的作用，抑制微生物的繁殖，并减缓果实的呼吸作用。草莓低温贮藏保鲜期约30d，果实外观新鲜，风味正常，但是其出库后的常温下货架寿命比未经冷藏的鲜果短，从而给远运远销带来较大的困难。其低温要求10以下(3-5较佳)，相对湿度90%-95%，且温度、湿度相对稳定，不宜多变或骤
49、变。但经此种方式保存的草莓一旦进入常温环境，往往褐变速率更快。速冻贮藏保鲜法。草莓褐变主要因素之一是草莓果皮存在氧化邻苯二酚的多酚氧化酶，温度越低，其活性越弱。速冻过程应保持在-23至-196；贮藏温度应在-18以下，相对湿度为90%。包装等工作应在-5低温环境中进行。草莓速冻贮藏保鲜期可达1a以上。但经解冻后，果壳更易褐变，失去原有诱人的天然色泽，风味也差，裂果率高。为了降低裂果率，可在冻结前把果实预冷到0再冻结。对于果壳褐变，一般采用沸水烫漂柠檬酸食盐护色法控制。贮藏保鲜存在问题中国近年来草莓贮藏保鲜技术有较大的提高，但仍存在不少问题。如采收前管理粗放，没有严格的病虫害控制措施，自然落果多，且有些果实往往在生长期就被病虫害侵染，不利于采收后贮藏保鲜；采收和贮运时，由于采收时期和操作不当以及包装不善，容易导致果实机械、人为损伤；草莓多数种植在边远山区，受投资环境的限制，产地缺乏预冷处理设施，贮藏能力不足；目前，中国草莓贮藏保鲜的研究很多仍处在试验阶段，均未取得重大突破；贮藏保鲜技术难于推广等。中国尚未建立科学合理的流通管理体系，草莓果品市场流通主要是靠个体商贩，不可能有计划地进行市场的合理安
