涂膜与冷激处理对柚类保鲜效果的研究  

Fresh-keeping Effect on Citrus grandis〔L.〕Osbeck of Cover with Konjac Film Treated by Cold-shocking

作　　者：谢建华[1] 庞杰[2] 

机构地区：[1]漳州职业技术学院食品与生物工程系,福建漳州363000 [2]福建农林大学食品科学系,福建福州350002

出　　处：《现代食品科技》2005年第2期9-11,共3页Modern Food Science and Technology

基　　金：院科研资助项目

摘　　要：膜包装后常温(15～25℃)贮存,观察其保鲜效果;结果表明:经涂膜本文以琯溪蜜柚作为试材,通过魔芋液膜对蜜柚进行涂膜处理,并辅以冷激处理,PE薄与冷激处理的蜜柚其枯水率(10%左右)大大低于未经涂膜与冷激处理的对照组,且营养素的损耗明显降低.预计对蜜柚贮藏5个月,其枯水程度低,有效得防止蜜柚在贮藏中的枯水现象,延长了贮藏期.The article studied the fresh-keeping effect on Citrus grandis〔L.〕Osbeck of cover with Konjac Film treated by cold-shocking. After packed by PE film, postharvest fruits were storaged at room temperature (15~25℃),then we observed the effect of fresh-keeping. The results showed the granulation rate (about10%) of postharvest fruits. treated by film and cold-shocking was obviously lower than that of CK ,and the loss of nutrition reduced obviously. We estimated that the storage life of postharvest was five months, the granulation in lt orange was restrained effectively, the storage life was prolonged.

关 键 词：琯溪蜜柚 涂膜 冷激 保鲜 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]