黄金梨的气调贮藏保鲜试验

Study on Control Atmosphere Storage of Whangkeumbae

为改进黄金梨的贮藏质量,延长货架期,从气调组分入手研究了气调贮藏对黄金梨的保鲜效果,以期得出比较理想的组分指标。采用CO2体积分数为0～0.5%,O2体积分数分别为2%～3%、5%～6%、8%～9%,在温度为(-1.5±0.5)℃、相对湿度为95%的条件下,进行了黄金梨气调贮藏研究。试验表明:在90d的贮藏期内,O2体积分数为5%～6%、CO2体积分数为0～0.5%时,能延缓黄金梨Vc含量、果肉硬度和乙烯释放量降低,减少乙醇和乙醛在果肉内的积累量。试验证明了气调储藏的优越性和可行性,补充了气体组分的数据参数。

In order to keep sensory quality and increase shelf life of Whangkeumbae, the effect of fresh- keeping by controlled atmosphere storage on Whangkeumbae begin with different conditions of control atmosphere storage has been studied. The purpose of the research was to find the best environmental combinations to store Whangkeumbae. C.A. storage 2-3%O2, 0-0.5% CO2; 5%-6% O2, 0-0.5%CO2; 8%-9%O2, 0-0.5%CO2 were selected and under the temperature of -1.5±0. 5℃ and RH 95%, C.A. storage research has been conducted. The results showed during the 90 day period, with 5 % - 6 % O2, 0- 0.5 % CO2 gaseous component, the reducing of Vc content in Whangkeumbae and the hardness of fruit pulp could be delayed, the ethylene release quantity, accumulation of the ethyl alcohol and the acetaldehyde in fruit pulp could be decreased. The experiment showed that C.A. was better than other methods of Whangkeumbae storage.