草莓果实色泽鲜艳,柔嫩多汁,营养丰富。但由于其含水量高,组织柔嫩,易受机械损伤和微生物侵染,在常温下放置1～2天就开始变色、变味以致腐烂,商品率迅速下降。因此,如何延长草莓果实的贮运期或货架寿命,是生产和销售中亟待解决的问题。本文主要介绍一些常温保鲜草莓方法,以方便贮运和销售。 Strawberry fruit bright color, soft and juicy, nutritious. However, due to its high water content, soft tissue, susceptible to mechanical damage and microbial infection at room temperature for 1 to 2 days began to change color, taste decay, the rapid decline in commodity rate. Therefore, how to prolong the storage and transportation of strawberry fruits or shelf life is a problem to be solved urgently in production and sales. This article describes some of the methods at room temperature fresh strawberry to facilitate storage and sales.