杨桃储藏的气调保鲜技术研究.docxVIP

诚信声明我声明，所呈交的毕业论文是本人在老师指导下进行的研究工作及取得的研究成果。据我查证，除了文中特别加以标注和致谢的地方外，论文中不包含其他人已经发表或撰写过的研究成果，也不包含为获得其他教育机构的学位或证书而使用过的材料。我承诺，论文中的所有内容均真实、可信。毕业论文作者签名：签名日期：年月日[杨桃储藏的气调保鲜技术研究][摘要]以保持杨桃营养价值及经济价值延长货架期为目的，在已有研究基础上将气调包装应用于杨桃保鲜包装，研究其保鲜效果。采用5组不同比例成分的N2、O2、和CO2对新购七成熟杨桃进行气调包装并置于25℃下贮藏，每隔3天对杨桃进行外观腐烂指数、硬度、失重率、pH值、总糖含量、Vc含量、过氧化物酶活性的检测。结果表明，与对照组相比，气调包装使杨桃感官保持新鲜、硬度保持较高、失重率减少、pH值保持稳定、总糖含量的变化幅度小，过氧化物酶活性增加幅度少，Vc含量保持较高水平。由此看出，气调能够一定程度的对杨桃起保鲜作用。其中，以气体配比为4%O2+4%CO2+92%N2的包装保鲜效果最为明显。[关键词]杨桃；气调包装；储藏；过氧化物酶；Vc[Study and Application On The Modified AtmospHere Packaging of carambola][Abstract] Aimed at retaining the nutritional and economic value of carambola to extend its shelf-life, this research is based the previous researches which apply MAP to /s?wd=fresh-keeping%20packagingfresh-keeping packaging of carambola and study the effect of MAP on retaining freshness. After the MAP process, the new purchases of carambola are stored fewer than 25 centigrade and divided into 5 groups with different proportion ofN2, O2and CO2. The carambolas will be tested on the appearance of decay index, hardness, weightlessness rate, pH value, content of sugar, Vc, reducing sugar and peroxidase activity once every three days (five times among fifteen days). The research shows that compared with those without MAP process, the carambola with MAP process decelerate their change on sense, hardness, weight, pH value and reducing sugar content and postpone the time when peroxidase activity and content of reducing sugar and Vc reach the peak that carambola being completely mature. Among the different proportions, the one of 4%O2+4%CO2+92%N2is the most effective one.[Keywords]carambola; MAP; storage; peroxidase; Vc1绪论11.1论文研究背景11.2主要保鲜技术21.2.1冷藏保鲜技术21.2.2防腐剂保鲜技术21.2.3涂膜保鲜技术31.3气调包装技术41.3.1气调包装的优势41.3.2国内外气调包装的发展状况国外发展现状国内研究现状61.4本研究的目的与意义72实验材料和方法92.1实验材料与仪器设备92.1.1实验材料92.1.2 包装材料92.1.3实验试剂102.1.4实验仪器112.2实验方案122.2.1整体研究思路122.2.2具体分组132.3杨桃品质的测定指标132.3.1感官指数的检测132.3.2硬度的检测142.3.3失重率的检测142.3.4 pH值的检测152.3.5总糖含量的检测152.3.6 Vc含