杨梅简易气调保鲜过程中气体成分变化及保鲜效果  

Changes of air components and storage quality of bayberry in small-packages

作　　者：戚行江[1] 郑锡良[1] 梁森苗[1] 柴雪芹 周利秋[1] 李伯钧[1] 

机构地区：[1]浙江省农业科学院园艺研究所,杭州310021 [2]舟山市定海区农林局,浙江舟山316000

出　　处：《果树学报》2005年第5期496-499,共4页Journal of Fruit Science

摘　　要：以东魁杨梅为试材,研究简易自发气调贮藏(MA)和充氮气调贮藏(NA)条件下,杨梅贮藏小环境中气体成分的变化和对贮藏效果的影响。结果表明:在MA中,乙烯浓度在2d达到高峰;O2前4d浓度急剧下降,后维持在2.48%至1.78%;CO2一直呈上升趋势,试验过程浓度提高了124.3%。在NA中,乙烯高峰出现时间明显推迟、峰高降低;O2浓度维持在2.28%-1.82%,CO2变化与MA相似,浓度提高了131.3%。MA和NA均有效延缓杨梅鲜果的软化变质,减缓果实硬度和总糖的下降速率。贮藏至16d,NA和MA中果实变质率分别比对照下降31.6%和22.5%,硬度比对照增加25.93%和21.98%,总糖含量处理与对照无明显差异。The changes of air components and storage quality of bayberry in small-packages were studied. The results showed that in MA （modified atmosphere storage） condition the ethylene concentration increased and reached a peak in 2 d, the concentration of O2 decreased in 4 d and kept in 2.48% to 1.78%, CO2 increased in the whole storage and up to 124.3% compared with that in the beginning. In NA （N-supplying atmosphere storage）, the ethylene production increased slower and the occurrence of peak was delayed, 02 kept in 2.28% to 1.82%, the change of CO2 was same as it in MA and 131.3% compared with the beginning. As compared with no small-packages storage, MA and NA could notably decrease fruit decay rate, the decrease speed of firmness and total carbohydrate contents. Compared with the fruit of control at the end of storage （16 d） the decay rate was decreased by 31.6% and 22.5%, firmness was increased by 25.93% and 21.98% under NA and MA storage respectively; but the total carbohydrate contents were decreased in a nearly same speed among the control and MA ＆ NA.

关 键 词：杨梅 气调保鲜 气体成分 保鲜效果 

分 类 号：S667.6[农业科学—果树学]