榴莲相温气调贮藏保鲜的研究

Study on fresh-keeping of durian in controlled temperature storage

针对榴莲后熟快、快速失水软化、易腐烂、货架期短的问题,采用脉冲防霉结合相温气调保鲜的方法,于4,8,10,14℃贮藏,对榴莲品质进行研究。结果表明,脉冲防霉熏蒸30 min,排空6 h,SO_(2)气体熏蒸浓度为2%,可有效杀灭榴莲表面致病菌;10℃低温相温气调贮藏保鲜可使榴莲贮藏时间超过20天,整个贮藏期间,失重率低至3.95%,糖度高达19.8%,色度L、a、b值分别为79.430,-0.336,31.456,腐烂率为32.98%,感官评分平均值为3.84。相温气调保鲜榴莲可降低呼吸代谢、抑制后熟、延长货架期,对扩大榴莲市场有重要意义。

To solve the problem of fast ripening,fast water loss and softening,easy decay and short shelf life of durian,the method of combining pulse mould prevention with phase temperature controlled atmosphere preservation was used to study the quality of durian stored at 4,8,10,14℃.The results show that the surface pathogenic bacteria of durian can be effectively killed under the conditions of pulse mould-proof fumigation of 30 min,emptying of 6 h,and SO_(2)gas fumigation concentration of 2%.Low temperature(10℃)phase temperature-controlled atmosphere storage and preservation can make storage time of durian exceed 20 days.During the whole storage period,the weight loss rate was as low as 3.95%,sugar content reached 19.8%,value of chrominance L,a and b was 79.430,-0.336,31.456,decay rate was 32.98%,and the average sensory score was 3.84.The phase temperature controlled atmosphere preservation can reduce respiratory metabolism,inhibit post-ripening and extend shelf life,which is of great significance for the marketization of durian.