| 大子李气调库产地保鲜应用研究 |
| |
| 引用本文： | 程华平,殷俊峰,胡树森,伍玉菡,张后虎.大子李气调库产地保鲜应用研究[J].安徽农业科学,2008,36(33). |
| |
| 作者姓名： | 程华平 殷俊峰 胡树森 伍玉菡 张后虎 |
| |
| 作者单位： | 1. 安徽省农业科学院绿色食品工程研究所,安徽合肥,230031
2. 石台县七井山食品有限公司,245100 |
| |
| 基金项目： | 安徽省2007年科技攻关项目
|
| |
| 摘 要： | 目的]获得理想的气调库产地保鲜工艺条件。方法]通过试验研究,将获得的大子李气调保鲜工艺参数运用于中试保鲜筛选。结果]结果表明,技术参数设置为温度(1.0±0.5)℃、O2:3%、CO2:5%、N2:92%,相对湿度85%~90%的气调库贮藏大子李,出库后的李果Vc含量、酸度、总糖与入库前相比变化不大;所试3个品种的技术标准贮藏期(41 d左右)内,好果率均超过93%,其中李子(黑)达98.6%,贮藏效果最好。结论]该研究为大子李的气调库产地保鲜提供科学依据。
|
| 关 键 词： | 大子李 气调库 产地保鲜 |
Study on the Freshness Protection of Plum with CA Cold Storage in Producing Area |
| |
| Abstract: | Objective]The purpose aimed to gain perfect technological conditions of CA cold storage in producing area.Method] The technological parameters of CA cold storage obtained by testing were applied in freshness protection experiments of medium scale to screening conditions.Result] The results showed that the change of Vc content,acidity and total sugar of Plum from entering to outing storehouse was small when technological parameters of CA cold storage were temperature of(1.0±0.5) ℃,O2:3%,CO2:5%,N2:92% and relative humidity of 85%～90%.The ratios of good fruit of three varieties during standard store were over 93%,and among them,Plum(black) reached 98.6%.The store effect of Plum(black) was best.Conclusion] This study will provide the scientific references for freshness protection of Plum. |
| |
| Keywords: | Plum CA cold storage Keeping fresh in producing area |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
