分装式低温等离子体减压保鲜技术研究.pdfVIP

年第 期 2002 2 保鲜与加工 ! ··科科研研论论文文 ·· 分装式低温等离子体减压保鲜技术研究 刘传林，徐宝德，岳红光，范艳涛 ( 济南军区青岛第一疗养院科技部果蔬供应处，青岛 26607 1) 摘 要：采用分装式低温等离子体减压保鲜技术贮藏果蔬。结果表明，分装式低温等离子体减压保鲜技术能有效降温( 0 ~ 6C ) ，调节湿度( 90% ~ 95% ) ，清除和分解环境及果蔬组织内部的乙烯等有害气体，杀灭病原体，降解残留农药。应用该技 术使叶菜类及瓜果类蔬菜保鲜期分别达到90 天和 150 天，出库后货架期长达7 ~ 10 天。 关键词：低温等离子体；减压；保鲜；果蔬；分装 Stady on Separate -load ng and Fresh -keep ng Technology by Means of Cryogen c Plasma and Pressure Rel ef LIU Chuan - iin, XU Bao - de, YUE Hong - guang, FAN Yan - tao ( Scientific and Technoiogicai Department of Oingdao No. 1 Sanatorium, PLA, Oingdao 26607 1, China ) Abstract: Using separate - ioading and fresh - keeping technoiogy by means of cryogenic piasma to store fruits and vegetabies. The resuit shows that it can efficentiy drop the temperature to 0 ~ 6C and adjust the moisture up to 90% ~ 95% . It can aiso be used to destroy and remove harmfui gases such as ethyiene inside or around the fruit and vegetabie, kiiiing 100% of the pathogen, reducing and disintegrating many sorts of remaining a- gricuiturai chemicais. The empioyment of this technoiogy can proiong the fresh - keeping period of vegetabies of ieaf category and meion - fruit category up to 90 days and 150 days respectiveiy. The staii period out of ware- house can be as iong as 7 ~ 10 days. Key words: cryogenic piasma; pressure reiief; fresh - keeping; fruit and vegetabie; separate - ioading 中图分类号： + 文献标识码： 文章编号： ( ) S609 . 3 A 1009 - 622 1 2002 02 - 00 17 - 03 CA 库的贮藏技术虽然被认为是当今人类商业化保鲜最为 200 1 年进行了正式试验，并同时进行了开发应用，取得了较高 先进的技术，果蔬贮藏保鲜的新技术创新也一直是世界各国普 的经济效益。笔者在CA