摘要
对美味猕猴桃‘秦美’果实进行鲜切,采用充氮气包装进行贮藏,研究其贮藏过程中生理指标的变化。结果表明:果实的腐烂率明显降低,而且对抑制维生素的下降有显著效果;果实的呼吸速率高峰和乙烯释放高峰均推迟;果实硬度的下降速度和TSS的上升速度也减缓;LOX的活性也降低。综合各项指标分析认为,充氮气包装能有效地延长鲜切猕猴桃果实的货架期。
Taking＇Qinmei＇kiwifruit as tested material,the effect of storage treatment with N2on the fresh-cut kiwi fruit was studies.The results indicated that the storage treatment with N2could decrease the rotting rate,and han remarkable effects on vitamin C,and could postpone the time of respirationpeak and the ethylene production peak;the storage treatment with N2could increase the fruit firmness and TSS;and could postpone the LOX activity.In comprehensive consideration,the storage treatment with N2had remarkable effect on prolonging the shelf-life of the fresh-cut kiwifruit.
出处
《北方园艺》
CAS
北大核心
2010年第18期193-196,共4页
Northern Horticulture
基金
西安市科技攻关资助项目(GG06123)
关键词
充N2
猕猴桃
鲜切
货架期
nitrogen
kiwifruit
fresh-cut
shelt-life
