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瑶山雪梨MAP常温保鲜效果研究 被引量:2

Effect of Fresh-keeping Technique of Modified Atmosphere Packaging for Yaoshanxueli at Room Temperature
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摘要 试验采用厚度0.03mmPE、0.03mmPVC和0.05mmPVC保鲜膜处理,以不扎口作对照,研究瑶山雪梨MAP常温保鲜效果。结果表明:20℃MAP贮藏35d,显著(P<0.05)抑制果实呼吸强度,降低果肉硬度、可溶性固形物和可滴定酸含量,减少果实失重率和腐烂率。其中,0.05mmPVC保鲜效果最好,稳定阶段袋内O23.5%~5.5%、CO26.0%~7.0%;贮藏35d,果肉硬度5.3kg·cm-2,可溶性固形物、可滴定酸、失重率和腐烂率分别为10.9%,0.076%,7.2%,30%。 In order to increase the storage life of Yaoshanxueli,the fresh-keeping effect of modified atmosphere packaging(MAP) was explored at room temperature.Pears were packaged with 0.03 mmPE,0.03 mmPVC and 0.05mmPVC as MAP treatment and opening packaged as control and stored for 35 d at 20 ℃.Significant differences in the quality and decay rate of the fruits were found between the MAP treatment and the control(P0.05).Compared to the control,MAP treatment restrained the respiration rate,inhibited climacteric peak,avoided the decrease of fresh firmness(FF),maintained soluble solid concentration(SSC) and titratable acidity(TA),and reduced weight loss and decay rate.Yaoshanxueli stored in 0.05 mmPVC bags showed the best quality at the storage.The steady-state atmosphere in the 0.05 mmPVC reached 3.5%~5.5%O2 + 6.0%~7.0%CO2.After 35 days of storage,the FF,SSC,TA,weight loss and decay rate of the fruits were 5.3 kg·cm-2,10.9%,0.076%,7.2%,30%,respectively.
出处 《天津农业科学》 CAS 2011年第6期88-93,共6页 Tianjin Agricultural Sciences
基金 天津市滨海新区科技计划项目(2010-Bk17J011) 天津市科技计划项目(10ZHXPJH00700)
关键词 瑶山雪梨 常温 保鲜 自发气调 保鲜膜 Yaoshanxueli room temperature fresh-keeping modified atmosphere packaging(MAP) preservative film
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