蓝莓塑料箱式气调保鲜技术研究.pdfVIP

保鲜研究 保鲜与加工 蓝莓塑料箱式气调保鲜技术研究 张 平，李江阔，张 鹏，王 莉 (国家农产品保鲜工程技术研究中心(天津)，天津市农产品采后生理与贮藏保鲜重点实验室，天津300384) 摘要：采用4种调气嘴调控的塑料气调箱进行箱内气体成分变化规律及贮藏蓝莓的保鲜效果试验， 结果表明：在冷藏(O±0．5)℃条件下，装有蓝莓果实的4种调气嘴调控的塑料气调箱内有相似的气体 变化规律。即C02含量不断上升，02舍量不断下降，均在22天时出现C02明显增加现象。蓝莓贮藏75 天结果表明．各处理气调箱内的气体环境均可显著地控制果实腐烂率与软果率，其中调气嘴B处理气 调箱内的蓝莓果实保鲜效果最好，可保持较高的可溶性固形物含量，好果率达到91．23％。塑料箱式气 调保鲜技术贮藏蓝莓适宜的气体浓度为：CO：10％～12％，0：6％～9％。应用该技术贮藏蓝莓可比现有其 它贮藏方法延长保鲜期30～40天． 关键词：蓝莓：塑料箱式气调；保鲜 BoxModified of onPlastic Blueberry Study AtmosphereStorage ZHANG Li Ping，LIJiang-kuo，ZHANGPeng，WANG and ResearchforPreservationof (NationalEngineeringTechnologyCenter Agricultural Key ofPostharvest and of Laboratory PhysiologyStorageAgriculturalProducts，Tianjin300384，China) air and of indifferentMAboxeswerestudiedin of Abstract：Changescomponentsstoragequalityblueberry plastic nozzle nozzleC this resultsshowedthattreatmentsofMAnozzleA，MAnozzleB，MA paper．The B+preservative，MA had trendthatthecontentof wentandthecontentof declined thecontentof of analogical C02 up 02 gradually，and C02 boxes at22 at0oC resultsof indicatedthatMA could alltreatmentsincreased rapidlydays storage．The investigation of boxwithnozzleBhad contentoftotalsoluble controlthe fruit fruitinMA emergencedecayeffectively．and higher