CAJ | 학술논문

为了研究香菜(Coriandrum sativum)的保鲜期，选取温度、营养液浓度、过氧化钙浓度3个因素进行试验，在单因素试验的基础之上，采用响应面法建立了香菜保鲜效果的二次多项数学模型。试验结果表明，将响应面分析法应用于香菜保鲜时，响应面模型与实际情况拟合较好，并确定了香菜的最佳保鲜条件为贮藏温度4.2℃，营养液浓度为RY的0.97倍，过氧化钙浓度为0.097 g/L。
위료연구향채(Coriandrum sativum)적보선기，선취온도、영양액농도、과양화개농도3개인소진행시험，재단인소시험적기출지상，채용향응면법건립료향채보선효과적이차다항수학모형。시험결과표명，장향응면분석법응용우향채보선시，향응면모형여실제정황의합교호，병학정료향채적최가보선조건위저장온도4.2℃，영양액농도위RY적0.97배，과양화개농도위0.097 g/L。
In order to study optimal preservation of parsley, temperature, nutrient concentration and CaO2 concentration were selected to be tested. On the basis of single factor test, quadratic mathematical model of parsley preservation was framed by response surface methodology. The experiment showed that the model fit well with the reality, and it is confirmed that the optimal preservation conditions were temperature 4.0~5.0℃, nutrient concentration 0.95~1.0 time of RY, CaO2 concentration 0.097 g/L.