不同包装处理对杨梅果实采后贮运保鲜效果的影响  

Effects on the Fresh Keeping of Picked Myrica rubra of Different Packing Treatments

作　　者：王长龙[1] 杨培新[1] 林凯芳[1] 郑奕雄[2] 

机构地区：[1]揭阳职业技术学院应用生物工程系,广东揭阳522000 [2]仲恺农业工程学院种子科学与工程研究所,广东广州510225

出　　处：《保鲜与加工》2011年第3期21-23,共3页Storage and Process

摘　　要：杨梅果实常温下较难贮藏,采用东魁杨梅果实作为试验材料,研究不同包装处理对杨梅果实采后贮运保鲜效果的影响。结果表明,在试验的几个包装处理中,以真空加冰块和充氮气加冰块的包装处理效果较好,可使杨梅果实采后保鲜10 d,好果率达91%以上;单纯采用在外包装中加入冰块的处理方法,其保鲜期最多只有7 d,并且冰块与果实的质量比值越大,保鲜效果越好,但从节约成本的角度考虑,二者质量比为1∶1较适宜;单纯采用真空包装或充氮气包装,其杨梅的保鲜期分别为6 d和7 d。Myrica rubra is difficult to be stored in room temperature. In this paper,we study the storage technologe of Myrica rubra Dongkui. The results show that the Myrica rubra was fresh after 10 days storing under the vacuum-ice treatment and the nitrogen filling ice treatment, respectively. The longest storage time of fresh Myrica rub ra is 7 days with the ice treatment,and the ice more,the fresh more,and the economic rate between the ice and the Myrica rubra is 1 ：l.The preservation period ofMyrica rubra is 6 or 7 days with the vacuum package and the nitrogen filling package respectively.

关 键 词：杨梅 贮运保鲜 包装 保鲜期 

分 类 号：S667.6[农业科学—果树学]