草莓果色鲜红，柔软多汁，具有很高的营养价值。但草莓含水量高，组织娇嫩，易受微生物侵染而腐烂变质，在常温下一到二天就会失去商品价值。现介绍几种草莓防腐措施：自发气调贮藏。以草莓表面四分之三颜色变红时采收。采后将果实放入密闭容器中，在低温１℃～２℃下贮藏... Strawberry red, soft and juicy, with high nutritional value. However, high water content of strawberry, tissue delicate, susceptible to microbial infection and decay, at room temperature in one or two days will lose the value of the commodity. Now introduce several kinds of strawberry anti-corrosion measures: spontaneous tone storage. Take three-fourths of the color of the strawberry surface red when harvesting. After harvest the fruit into airtight containers, stored at low temperature 1 ℃ ~ 2 ℃ ...