摘要
以大鸡心黄皮、闽侯鸡心黄皮为材料,研究了不同贮藏温度对黄皮贮藏期及主要品质的影响,并进行了大鸡心黄皮果实MAP保鲜的初步试验.结果表明,常温下黄皮果实贮藏期短,常温贮藏3 d后,好果率低于75%;低温能明显延长果实的贮藏期,延缓果实的糖、酸和VC含量的下降;在2-12℃间,贮藏温度越低,保鲜效果越好,适宜的贮藏温度为2-4℃;采用MAP保鲜技术能延缓果实品质的下降,在2-4℃下大鸡心黄皮MAP保鲜的适宜条件是采用0.025 mm的PE膜包装,装果量为5.4 kg.m-2.
Effects of temperature and MAP on storage life and fruit quality of wampee were studied. The results showed that the storage life of wampee was short, and the fine fruit rate was less than 75% during 3 days storage. Low temperature significantly prolonged fruit storage life, delayed the total sugar, total acid and Vc content loss. Between 2 ℃ and 12 ℃, the lower the storage temperature, the better preservation effect. The best storage temperature of wampee was 2 -4℃.MAP storage could delay the quality loss of wampee. 0.025 mm polyethylene film with the packing capacity of 5.4 kg·m^-2 were recommended.
出处
《福建农林大学学报（自然科学版）》
CSCD
北大核心
2006年第6期593-597,共5页
Journal of Fujian Agriculture and Forestry University:Natural Science Edition
关键词
黄皮
低温贮藏
MAP保鲜
wampee
low temperature storage
MAP fresh-keeping
作者简介
张泽煌（1973-），男，助理研究员,硕士．研究方向：果树育种及配套技术．
