我国南海海区常温下果蔬保鲜的研究  

STUDY ON THD FRESHNESS-KEEPING METHOD OF VEGETABLES AND FRUITS UNDER ATMOSPHERIC TEMPERATURE IN THD SOUTH CHINA SEA REGION

作　　者：李中华[1] 陈政明[1] 侯晓莉[1] 江杰[1] 朱世华[1] 

机构地区：[1]上海海军医学研究所

出　　处：《中华航海医学杂志》1995年第1期33-36,共4页

摘　　要：为延长南海海区常温下新鲜果蔬贮藏期，在常温条件下（２６～３７℃）应用本所研制的ＨＹ－１型和ＨＹ－２型保鲜剂、保鲜箱对果蔬进行保鲜贮藏。经实验室和南海海区多次实验证实，经保鲜处理的果蔬品种可延长贮藏期８～１５天，腐烂率控制在１５％以下。he purpose of this study was to prolong the storage life of fresh vegetables and fruits under atmo-spheric temperature in the South China Sea region.Freshness keeping agents HY-1 and HY-2, freshness-keeping box and other storage facilities devel-oped by our institute were used for the study of storage of vegetables and fruits at atmospheric tempera-ture of 26～37℃. The freshness-keeping agent HY-1 is composed of 1 000 portions of water,18 por-tions of surface active agent, 22 portions of capsule agent,3 portions of oxidation preventive and 1 por-tion of food additive and its food safety toxicology test was approved up to standard with a LD(50) of 20 ml/kg body weight.The freshness-keeping agent HY-2 is mainly composed of 1 000 portions of organic carrier,2 portions of peroxide and 1 portion of accelerating oxidant.Laboratory,shipboard and field experiments in the South China Sea region had demonstrated that the storage life of the experimental vegetables and fruits treated with the HY-1 and HY-2 could be pro-onged for 8～15 days,and the rate of decay was controlled within 15%.

关 键 词：保鲜方法 贮藏期 蔬菜 水果 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] S609.3[轻工技术与工程—食品科学与工程]