CAJ | 학술논문

为了延长猕猴桃的贮藏寿命，提出了随着贮藏期的不同，对猕猴桃实行低温动态跟踪和高湿度过饱和态贮藏，依此原理进行了实验。结果表明，在低温动态和高湿过饱和态条件下贮藏的猕猴桃与常规贮藏工艺相比，果实的硬度比传统贮藏法高出50.96 N/ cm2，保持良好，使猕猴桃的商品寿命延长30 d以上；霉果率下降3～5个百分点；果实失重率下降8个百分点。
위료연장미후도적저장수명，제출료수착저장기적불동，대미후도실행저온동태근종화고습도과포화태저장，의차원리진행료실험。결과표명，재저온동태화고습과포화태조건하저장적미후도여상규저장공예상비，과실적경도비전통저장법고출50.96 N/ cm2，보지량호，사미후도적상품수명연장30 d이상；매과솔하강3～5개백분점；과실실중솔하강8개백분점。
With different storage stages, at low temperature above zero d egree and high humidity oversaturation, the experiment on actinidia storage was conducted. The result showed that the fruit hardness in this condition is better than that in common condition, and the shelf life is prolonged more than 30 days. Th e fruit rotten rate dropped by 3% to 5% and the mass loss rate dropped by 8%.