摘要
研究了聚氯乙烯（Pvc）薄膜包装的黑宝石李在冷藏期间的品质变化。结果表明：包装可明显抑制果实软化，延缓后期可溶性固形物含量增加，促进后期可滴定酸含量下降，但对后期腐烂影响不显著。冷藏期间包装袋内的O2浓度范围为8．2％～11．0％，CO2浓度范围为6．4％～8．0％。
The quality change of Black Diamond plum fruits with PVC film packaging stored at low temperature was studied. The results showed that the package could significantly inhibit the fruit softening, delay the increase of soluble solids content and accelerat the decrease of titratable acid content during anaphase storage, while had no significant effects on the decay at late. The concentrations of O2 and CO2 in the film bag during cold storage were 8. 2% - 11.0% and 6. 4% - 8. 0%, respectively.
出处
《河北农业科学》
2009年第9期18-19,共2页
Journal of Hebei Agricultural Sciences
基金
国家科技支撑计划项目(2006BAD22B06)
关键词
李
包装
冷藏
品质
Plum
Package
Cold storage
Quality
