绿橙常温保鲜的研究  

Storage of Hainan Green Oranges at Ambient Temperature

作　　者：陈婷[1] 王志国[1] 刘四新[1] 刘艳[1] 李从发[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《现代食品科技》2011年第3期267-270,共4页Modern Food Science and Technology

基　　金："十一五"国家科技支撑计划项目(2007BAD76B04);海南省重点科技计划项目(ZDXM2010007)

摘　　要：本文主要研究包装方式、预贮、抑菌剂及赤霉素对海南绿橙常温下保鲜效果的影响,结果表明：抑霉唑1000 mg/kg浸果1 min,晾干后采用0.01 mm厚的PE膜单果包装,常温（26~30℃）贮藏28 d,好果率为93.3%,失重率为1.5%,果皮色泽青绿,果蒂新鲜,主要营养成分下降速度变缓;而预贮及赤霉素不适宜海南绿橙的采后处理。The effects of different package methods,pre-storage methods,preservatives,and gibberellin on the storage of Hainan green oranges were studied at ambient temperature.The results showed that when they were washed using tap water,and soaked for 1min in the solution composed of 1000 mg/kg imazalil and 50 mg/kg gibberellin,and then packed by polyethylene film,Hainan green oranges could be stored for 28 d at ambient temperature（26~30 ℃）,with a good fruit rate of 93.3% and weight loss rate of 1.5% and green color in the pericarp.Prestorage and gibberellin were not good for the storage of Hainan green oranges.

关 键 词：海南绿橙 常温 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]