二氧化硫缓释杀菌袋对樱桃保鲜性能影响的研究

Effect of SO2 Controlled Release Packaging on Preservation Performance of Cherry

为了在低温环境中最大限度延长樱桃的贮存期限,研究了在2℃条件下,一种缓释杀菌包装对樱桃保鲜效果的影响。结果表明,二氧化硫缓释杀菌包装能被动形成一个适合樱桃贮存的稳定的气氛,同时能够抑制樱桃致病菌的生长;贮藏25 d后,樱桃的烂果率低,保鲜效果良好,樱桃仍具有很好的市场价值。

Preservation effect of a SO2 control release packaging under 2 ℃ was studied to extend the shelf life of cherry at low temperature. The results indicated that the packaging can form a stable atmosphere suitable for cherry preservation and inhibit the growth of pathogenic bacteria of cherry ; after 25 days of storage, SO2 control release packa- ging can decrease cherry decay rate. It was concluded that the method good preservation effect for cherry.