贮藏温度和包装对青脆李保鲜效果的影响  

Effects of Different Temperatures and Film Packaging on Storability of Prunus Americana

作　　者：冯志宏[1] 李建华[1] 张立新[1] 赵迎丽[1] 刘联生[1] 王春生[1] 

机构地区：[1]山西省农业科学院农产品贮藏保鲜研究所,太原030031

出　　处：《保鲜与加工》2010年第4期25-27,共3页Storage and Process

基　　金：四川茂县地震灾区水果保鲜技术示范推广项目(20090312031-5)

摘　　要：研究了不同贮藏温度、PE薄膜包装和高效乙烯去除剂对青脆李果实硬度、可溶性固形物含量、色泽和风味的影响。结果表明,在一定温度范围内,贮藏温度越低,越有利于保持青脆李的新鲜度和风味;聚乙烯(PE)薄膜包装具有较好的保绿与保脆作用。青脆李采用0.03mm厚的PE薄膜包装在0～1℃条件下贮藏70天,果实完好、脆绿、新鲜、风味浓郁。The effects of temperature,film packaging and ethylene absorbents on firm, soluted solid sugars,color change ,flavor of prunus americana were studied in this paper. The results showed that the lower the storage temperature, the more conducive to maintaining freshness and flavor in a certain temperature range and polyethylene （PE） film packaging was helpful to keep crisp and green of prunus americana. Packaged by 0.03 mm thick PE film packaging, the prunus americana was still good, crisp and green, fresh and great flavor at 0-1 ℃ for 70 d.

关 键 词：青脆李 温度 薄膜包装 贮藏 

分 类 号：S662.3[农业科学—果树学]