真空条件对黄金梨减压储藏效果的影响  

Effect of different vacuum pressure on the storage of whangkeumbae pear

作　　者：吴爱现[1,2] 周莎莎[1,2] 李文香[1,2] 姜文利 张晶[1,2] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛市现代农业质量与安全工程重点实验室,山东青岛266109

出　　处：《食品与机械》2011年第1期106-108,117,共4页Food and Machinery

基　　金：山东省自然科学基金(编号:Y2007D65);青岛农业大学高层次人才启动基金资助(编号:630639)

摘　　要：为探讨不同减压贮藏条件对黄金梨保鲜效果的影响,以MAP贮藏为对照试验,分别探讨黄金梨在20～30 kPa、40～50 kPa、70～80 kPa 3个真空压力范围内减压贮藏对梨果实生理生化变化的影响。结果表明:不同真空压力组均可在不同程度上降低梨果实贮藏期间呼吸强度、抑制VC含量和果实硬度的下降,而果实失重率与对照组相比差异不显著(P>0.05),其中真空压力为20～30 kPa时,梨果实的贮藏效果明显优于其它两种压力组。In order to study the effect of hypobaric conditions on the storage of whangkeumbae pear,the physiologic and biochemical changes of whangkeumbae pear under different vacuum pressure（20~30 kPa,40~50 kPa,70~80 kPa） were studied contrasted with that under modified atmosphere Packaging storage.The results showed that hypobaric conditions could inhibit the respiratory intensity,delay the decline of vitamin c and fruit hardness,and the loss weight of fruit with hypobaric treatment had no significant difference comparing with than that under modified atmospheric（P0.05）.The fruit under 20~30 kPa had a better preservation performance than that under 40~50 kPa and 70~80 kPa.

关 键 词：黄金梨 减压贮藏 真空压力 

分 类 号：S661.2[农业科学—果树学]