猕猴桃低温、气调、保鲜剂复合贮藏保鲜技术

Combined Technology of Kiwifruit Storage and Freshness-Keeping With Freshness-Keeping Reagent at Low Temperature and Modified Atmosphere

猕猴桃是呼吸跃变型果实 ,温度、乙烯和呼吸强度是影响贮藏寿命的主要因素 ,采用低温、限气和保鲜剂复合贮藏保鲜技术 ,贮温 (0± 0 .5 )℃ ,O2 2 %～ 3% ,CO2 4 %～ 5 % ,KMn O4 作乙烯吸收剂 ,简易库贮藏 ,可使其贮藏180 d以上 ,平均果实硬度≥ 2 .5 kg/ cm2 ,硬果率≥ 92 % ,商品果率≥ 96 % ,维生素 C保存率≥ 80 % ,鲜度指数≥ 90 %。贮后果实外观新鲜 ,果脐绿色 ,色、香、味。

Kiwifruit is a respiratory non climacteric fruit. Temperature, ethylene and respiratory intensity are the main factors affecting storage. Using the technology of low temperature (0±0.5℃), modified atmosphere (2%~3% O 2, 4%~5% CO 2 ) and KMnO 4 as absorbing ethylene. The kiwifruit can be stored over 180 days. The average hardness of freshness keeping reagent fruit is larger than 2.5 kg/cm 2. The percent of hard fruit is larger than 92%, the percent of commodity fruit is larger than 96%, vitamin C keeping percentage is larger than 80%, and the index of fresh degree is larger than 90%. The fruit is very fresh and its navel is green after storage. Its colour, smell, taste and shape are all good.