O_2/CO_2气调对生姜贮藏品质的影响

Effects of O_2/CO_2 Controlled Atmospheres on Storage Quality of Ginger (Zingiber Officinale Rosc.)

为了研究O_2/CO_2气调对生姜贮藏品质的影响,本试验设置了气体质量分数分别为100%O_2、90%O_2+10%CO_2、80%O_2+20%CO_2%、70%O_2+30%CO_2%和自然大气(对照)5个处理,对(20±0.5)℃生姜的贮藏品质进行了定期测定。结果表明,100%O2处理能显著降低生姜贮藏过程中呼吸速率,较好的维持其颜色和白度,减少生姜油损失和干物质消耗,延长保鲜期至42 d。随着CO_2含量的增加,生姜保鲜的效果逐渐变差。该研究结果说明生姜适于高氧保鲜,高CO_2气调会破坏生姜品质。L,玉米浆15.2 g/L,短穗竹竹叶提取物63.3 m L/L。在此条件下,竹红菌素的产量可达1997.2 mg/L,是优化前的5.66倍。

In order to investigate the effects of O2/CO2 controlled atmospheres on storage quality of ginger,treatments including 100 % O2,90 %O2＋10 %CO2,80 %O2＋20 %CO2,and 70 %O2＋30 %CO2（natural air was used as control）were set and the storage quality of ginger were measured during storage under（20±0.5）℃. The results showed that 100 %O2treatment could significantly reduce the respiration rate,maintain ginger color and brightness,delay the losses of ginger oil and dry matter,and extend the shelf life of ginger to 42 d. Along with the increase of CO2 proportion,the quality of ginger decreased. This study elucidates that ginger suit to high O2 storage,while high CO2 controlled atmosphere may breakdown the quality of ginger.