摘要
研究了不同保鲜剂结合臭氧技术在湿冷条件下对沙糖桔贮藏过程中理化指标和感官品质的影响。结果表明,用300mg/L的水杨酸浸果后贮藏在温度为10℃、相对湿度为90%、臭氧浓度为4.28mg/m3的湿冷贮藏库中,沙糖桔的失重率以及可溶性固形物、Vc和可滴定酸含量的变化速度较缓慢;贮藏90d后,呼吸速率显著下降并维持在较低水平,至试验结束时沙糖桔的感官品质仍然接近新鲜状态,好果率达92%。
The effects of clammy refrigeration combined with preservatives and ozone on the storage quality of Shatang orange were investigated. Under the optimal conditions that dipping in 300 mg/L salicylic acid, then stored with temperature 10℃, humidity 90%, ozone concentration 4.28 mg/m3, the weight loss, soluble solids content, vitamin C content, titratable acid content of Shatang orange changed more slowly than those in other experiment conditions. After the storage of 90 days, the respiratory rate decreased significantly and remained at a relatively low level. At the end of the experiment, the sensory quality of Shatang orange was still close to the fresh fruit, and 92% marketable fruit percentage was obtained.
出处
《广东农业科学》
CAS
CSCD
北大核心
2010年第6期132-134,共3页
Guangdong Agricultural Sciences
基金
广东省科技计划项目(2007B020817003)
仲恺农业工程学院校级博士启动基金(G2360251)
关键词
沙糖桔
湿冷库
保鲜剂
臭氧
保鲜
Shatang orange
clammy refrigeration
preservative
ozone
preservation
