摘要
对海南绿橙低温贮藏的适贮温度、贮藏方法以及1-MCP处理对海南绿橙贮藏保鲜的效果进行了研究,比较了7种不同的保鲜处理方法对海南绿橙货架期的影响。结果表明,海南绿橙低温(0～8℃)贮藏适宜温度为5～6℃,采用BD-1热带水果涂膜保鲜剂及无纺布保鲜袋包装,贮藏效果最佳,贮藏期可达100天以上,商品率达100%。而1-MCP处理对海南绿橙保鲜效果不明显;货架期期间采用BD-1热带水果涂膜保鲜剂涂膜+控湿袋+无纺布保鲜袋处理,货架期可达15天。
The proper low temperature and the method of storage and preservative as well as 1-MCP treatment of hainan green orange were studied in this experiment, and the effect of the shelf life was compared with seven different methods of storage and preservative. The results showed that the optimum storage effect was low temperature storage （0-8℃ ） temperature at 5-6℃ as well as using BD-1 tropical fruits coating preservative agents and non-wovens preservative bag packaging, storage for up to 100 days, commodity rate of 100%. While 1-MCP treanment was not effective. Using BD-1 tropical fruit coating preservative agents and wet coating bags and nonwoven preservative bags, the shelf life of Hainan green orange would be up to 15days.
出处
《保鲜与加工》
CAS
2007年第5期28-31,共4页
Storage and Process
关键词
海南绿橙
贮藏
保鲜
hainan green orange
storage
preservative
