宁陵酥梨硅窗气调保鲜的实验研究

Ningling pears’ Experimental Study on Modified Atmosphere Preservation of Silicon Window

本文主要研究不同硅窗面积对宁陵酥梨气调保鲜效果的影响。以宁陵酥梨为实验材料,以硅窗保鲜袋作为保鲜的主要工具,通过对比贮藏条件下各实验组的失重率、色差值、硬度值、糖度值、感官评价、气体含量等指标。通过实验观察分析发现,贮藏50天后,保鲜效果最好的是硅窗面积为47.25 cm^(2)的硅窗袋实验组。因此,使用合理硅窗面积的硅窗保鲜袋进行气调保鲜可有效抑制宁陵酥梨自身的呼吸作用和蒸发作用,延缓其品质下降,延长其货架期。

This paper mainly studies the effect of different silicon window area on the fresh-keeping effect of Ningling pear. Ningling pear is used as the experimental material, and the silicon window fresh-keeping bag is used as the main tool to keep fresh. The weight loss rate, color difference value, hardness value, sugar content value, sensory evaluation, gas content and other indexes of each experimental group are compared under storage conditions. Through the experimental observation and analysis, it is found that after 50 days of storage, the best preservation effect is the silicon window bag experimental group with the area of silicon window 47.25 cm^(2). Therefore, the use of silicon window bag with appropriate size of silicon window area can effectively inhibit the respiration and evaporation of Ningling pears, delay the quality decline, prolong the shelf life.