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Abstract
[Objectives] This study aimed to explore the effect of different processing methods on the storage quality of strawberries. [Methods] Strawberries purchased from Xintongtian Supermarket in Cangzhou City were used as the experimental material, and they were subjected to different processing methods: 45 ℃ hot air for 30 min, 45 ℃ hot water for 10 min and 3% calcium chloride for 1 min. [Results] The processing effect of 45 ℃ hot water for 10 min was better than that of 45 ℃ hot air for 30 min. The processing effect of 3% calcium chloride for 1 min was good. Hot water processing could prolong the time to begin to rot, obviously alleviate the increase in weight loss rate, and obviously alleviate the decrease of soluble solids and Vc contents of strawberry fruit. However, the ability of hot water to delay the decrease of strawberry fruit hardness was not as good as that of calcium chloride. [Conclusions] The strawberries processed with 45 ℃ hot water for 10 min showed the best storage quality.