气调环境和温度对荔枝呼吸特性的影响  

Effect of Temperature and Modified Atmosphere on Respiration Properties of Litchi Fruit

作　　者：段华伟[1,2] 王志伟[2] 胡长鹰[3] 侯美玲[3] 

机构地区：[1]江南大学机械工程学院,江苏无锡214122 [2]暨南大学包装工程研究所,广东珠海519070 [3]暨南大学食品科学与工程系,广东广州510632

出　　处：《食品与生物技术学报》2010年第5期676-680,共5页Journal of Food Science and Biotechnology

基　　金：广东省自然科学基金项目(07005952)

摘　　要：采用密封系统法实验,研究了不同温度和气调环境下荔枝的呼吸速率、呼吸商和呼吸发酵阈值的变化规律。结果表明:温度与呼吸速率之间存在着明显的Arrhenius关系,低体积分数O2高体积分数CO2能显著抑制荔枝的呼吸强度;温度和气调环境对荔枝呼吸商的影响规律不明显;温度对O2发酵阈值影响显著,5℃到25℃之间,O2发酵阈值从体积分数5.19%升至7.77%,增幅近50%。In order to provide the elementary data for the modified atmosphere packaging and storage of litchi fruit,the respiration rate,respiratory quotient and fermentive gas concentrations of litchi respiration were studied by using the closed system method under different temperatures and environmental modified atmospheres in this study.Results showed that the relationship between temperature and initial respiration rate accorded with the Arrhenius law.The low O2/high CO2 could significantly inhibit the respiration rate of litchi;that no manifest correlation was observed between respiratory quotient of litchi fruit and temperature as well as modified atmosphere;and that temperature had a significant impact on the O2 ferment concentration of litchi fruit,which increased from 5.19% to 7.77% with about 50% increment accordingly as temperature rose from 5 ℃ to 25 ℃.

关 键 词：呼吸速率 呼吸商 发酵阈值 

分 类 号：S667.1[农业科学—果树学]