中草药熬制液配合真空脱气处理对金柑贮藏保鲜效果的研究

Studies on the Effect of Medicinal Herbs in Combination with Short-time Vacuum Deaerating on the Fresh-Keeping ofKumquat

对金柑采用以高良姜、藿香为主的中草药熬制液浸果，用塑料薄膜小袋包装，在普通场所贮藏１００天，好果率达９０．９％，比对照提高１７．８个百分点。经中草药熬制液浸果后再进行真空度０．０５～０．０８ＭＰａ，２０分钟的真空短时脱气处理，则效果更好，不但好果率达９３．０％，比对照提高１９．９个百分点，而且果实维生素Ｃ、可溶性固形物、总糖、有机酸含量的保存率分别提高７．７、７．７、７．６和７．７个百分点，呼吸强度下降，有效地延长了金柑的贮藏寿命。

Kumquat(Fortunella Japonica Swing.)fruits were soaked for l minutein the herbsdecocted liquor, mainly from Alpinia officinarum and Agastache tugosus, and packeted inplastic film bag stored in common room for 100 days. The proportion of good fruit was90.9%, 17.8%higher than that of the control. The effect will be better of the soaked fruitswere deaerated in 0. 05一0. 08 Mpa vacuum for 20 minutes. The sound fruit raised to93.O%, 19.9%higher than that of the control. The content of Vc, soluble solid:, total sug-ar, organic acid of treated fruits were higher than that of the control for 7.7%,7.7%,7.6%and 7.7%respectively. The reypiration rate was reduced. The duration of the freshstorage of fruit,was effectivffly extended;