桃保鲜技术研究  

STUDY ON NEW TECHNOLOGY OF KEEPING PEACH FRESH

作　　者：任文明[1] 毋智深[1] 高爱武[1] 

机构地区：[1]内蒙古农牧学院食品工程系

出　　处：《内蒙古农牧学院学报》1999年第1期78-82,共5页

摘　　要：采用低温贮藏方法，配合乙烯吸收剂，ＰＶＣ袋，ＴＢ２保鲜纸等新技术，在稳定条件下对鲜桃进行５个不同处理的保鲜试验，观察在贮藏期内呼吸强度、乙烯变化、可溶性固形物、还原糖及总糖等多项指标的变化情况。结果表明，处理Ｉ效果最好，贮藏４０ｄ，好果率达１００％。ＴＢ２保鲜纸、ＰＶＣ袋、乙烯吸收剂及低温都有抑制呼吸，延缓衰老，防止腐烂，延长保鲜期的作用。The low temprature, ethylene absorbent, PVC_bag. TB 2 freshening paper are used in this experiment. Preservation experiment of peach with five different treatments was done under stable condition. The rate of respiration, ethylene production vitamin C, hardnees of fruit, browring were observed. The resutls showed that effect of treatment 1 was the best, good fruits rate was 100% after fourty days. Other treatment also showed that PVC_bag, TB 2 freshening paper, ethylene absorbent and lower tempewature could effectively inhibit respiration, delay senility, prevent putrefaction, prolong freshening time.

关 键 词：桃 保鲜 乙烯释放量 呼吸强度 贮藏 

分 类 号：S662.109.3[农业科学—果树学]