摘要
在简要介绍大米储藏过程中品质下降机理及其影响因子的基础上,重点比较分析了大米的常用储藏方法(包括:常温储藏、低温储藏、气调储藏、化学储藏)和保鲜包装新技术(如:60Co和电子加速器辐照保鲜、纳米保鲜膜保鲜技术、生物源保鲜剂保鲜技术、微波处理技术等),并结合大米储藏的发展趋势,提出了大米储藏保鲜技术的研究方向。
By introducing briefly the mechanism of rice quality decreasing and its impact factors during storage, it mainly compared and analyzed conventional rice storage technology （storage at room temperature, stor- age at low temperature, CA storage and storage by chemical methods）, and some preservation packing technology such as irradiation preservation by ^60Co and electron accelerator, preservation technology by Nano Film, preservation technology by bio-antistaling agent, microwave irradiation technology and so on. Based on the development of rice storage, it brought forward research direction on rice storage tech- nology.
出处
《粮食储藏》
2009年第3期22-26,共5页
Grain Storage
基金
江苏省科技支撑计划(BE2008396)
江苏省农业高技术项目(BG2005323
BG2007340)资助
关键词
大米
储藏
保鲜技术
rice, storage, preservation technology
