薄膜包装对黑宝石李冷藏期间品质的影响  

Effects of Film Package on the Quality of Black Diamond Plum Fruits During Cold Storage

作　　者：孙玉龙[1] 李丽梅[1] 冯云霄[1] 及华[1] 关军锋[1] 

机构地区：[1]河北省农林科学院遗传生理研究所,河北石家庄050051

出　　处：《河北农业科学》2009年第9期18-19,共2页Journal of Hebei Agricultural Sciences

基　　金：国家科技支撑计划项目(2006BAD22B06)

摘　　要：研究了聚氯乙烯（Pvc）薄膜包装的黑宝石李在冷藏期间的品质变化。结果表明：包装可明显抑制果实软化，延缓后期可溶性固形物含量增加，促进后期可滴定酸含量下降，但对后期腐烂影响不显著。冷藏期间包装袋内的O2浓度范围为8．2％～11．0％，CO2浓度范围为6．4％～8．0％。The quality change of Black Diamond plum fruits with PVC film packaging stored at low temperature was studied. The results showed that the package could significantly inhibit the fruit softening, delay the increase of soluble solids content and accelerat the decrease of titratable acid content during anaphase storage, while had no significant effects on the decay at late. The concentrations of O2 and CO2 in the film bag during cold storage were 8. 2% - 11.0% and 6. 4% - 8. 0%, respectively.

关 键 词：李 包装 冷藏 品质 

分 类 号：S662.3[农业科学—果树学]