摘要
以新鲜槟榔为试材,研究不同包装方式与气体成分的保鲜效果。通过测定不同时间段果实的失重率、腐烂率及粗纤维含量,得出CA处理组优于MA处理组,即通过调节环境中的O2与CO2含量可以延长槟榔的保鲜期,而由腐烂率及切分后槟榔的表观可以看出,CA 2-2,即网兜装槟榔,置于O2 3%、CO2 20%的气调瓶贮藏,效果最佳,贮藏30 d较好保持槟榔果实原有品质。
The preservation effects of different packing and gas composition onAreca catechu L. was studied in this paper. The rotten rates, weight loss and the content of crude fiber were determined with different storage time.The results showed that the treatment with CA was superior to the treatment with MA, which means that prolonging the shelf life of Areca catechu L. can be reached by adjusting the content of 02 and CO2. The analysis on appearance of segmentation and the rotten rates indicated that the treatment with CA 2-2 in the gas bottle of 3% 02 and 20% CO2 and packed by net had the optimal effect and could keep the original quality ofAreca catechu L. after 30 days.
出处
《中国果菜》
2014年第2期15-17,共3页
China Fruit & Vegetable
基金
国家"863"计划项目(2012AA101703)
关键词
槟榔
贮藏
失重率
腐烂率
粗纤维含量
感官评价
Areca aateahu L
storage
weight loss
rotten rates
crude fiber
sensory evaluation
