食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
18期
96-99
,共4页
王娟%郝永菲%张鹏飞%陈计峦%刘铁玲%闫师杰
王娟%郝永菲%張鵬飛%陳計巒%劉鐵玲%閆師傑
왕연%학영비%장붕비%진계만%류철령%염사걸
早酥梨%缓慢降温%冰温%温湿度
早酥梨%緩慢降溫%冰溫%溫濕度
조소리%완만강온%빙온%온습도
zaosu pear%slow cooling%ice-temperature technology%temperature and humidity
通过设置2个温度：0.5℃，-0.7℃；2个湿度：85%，90%，研究冰温结合短期缓慢降温的方式对早酥梨的贮藏保鲜效果。结果表明：-0.7℃处理降低了呼吸速率和乙烯释放量，减缓了果实由绿转黄的趋势，延缓了果实可溶性固形物含量和可滴定酸含量的下降，且好果率均在90%以上。90%RH降低了果实的蒸腾作用，减少失重。早酥梨销地贮藏适宜条件为：-0.7℃+90%RH。
通過設置2箇溫度：0.5℃，-0.7℃；2箇濕度：85%，90%，研究冰溫結閤短期緩慢降溫的方式對早酥梨的貯藏保鮮效果。結果錶明：-0.7℃處理降低瞭呼吸速率和乙烯釋放量，減緩瞭果實由綠轉黃的趨勢，延緩瞭果實可溶性固形物含量和可滴定痠含量的下降，且好果率均在90%以上。90%RH降低瞭果實的蒸騰作用，減少失重。早酥梨銷地貯藏適宜條件為：-0.7℃+90%RH。
통과설치2개온도：0.5℃，-0.7℃；2개습도：85%，90%，연구빙온결합단기완만강온적방식대조소리적저장보선효과。결과표명：-0.7℃처리강저료호흡속솔화을희석방량，감완료과실유록전황적추세，연완료과실가용성고형물함량화가적정산함량적하강，차호과솔균재90%이상。90%RH강저료과실적증등작용，감소실중。조소리소지저장괄의조건위：-0.7℃+90%RH。
Through set up 2 temperature level:0.5℃,-0.7℃;2 humidity level:85%,90%,the effects of ice-temperature technology combined with Short-term slow cooling on Fresh-keeping of Zaosu pear were studied in this paper. The results showed that-0.7℃treatment restrained ethylene release and respiratory rates intensively , slowed the trend of the fruit yellowing,delayed fruit soluble solids content and titratable acid content decreased and good fruit rate was higher than 90%.90%RH lowered the transpiration of Zaosu pear,reduced the quality loss. The best storage conditions is-0.7℃+90%RH.
