盘山磨盘柿贮藏保鲜技术研究  

Study on Technology of Storage and Fresh- keeping of “ Mopan” Persimmon

作　　者：赵淑艳[1] 郭富常[1] 张继澍[2] 

机构地区：[1]天津市园艺工程研究所,天津300384 [2]西北农林科技大学,陕西杨凌712100

出　　处：《保鲜与加工》2002年第1期22-23,共2页Storage and Process

摘　　要：采用低温贮藏方法,配合乙烯吸收剂、吸氧剂、保鲜袋等新技术,在稳定条件下对柿子进行5个不同处理的保鲜试验,观察在贮藏期内呼吸强度、可溶性固形物、硬度、单宁等指标的变化情况,两年试验结果表明,处理1效果最好,贮藏120天后,基本保持了柿子的风味和品质,并保持较高的硬度。乙烯吸收剂、吸氧剂、保鲜袋和低温都有抑制呼吸,延缓衰老,延长保鲜期的作用。The low temperature, ethylene absorbent, oxygen absorbent, fresh- keeping bag were used in this test.Preservation experiment of persimmon with five different treatments were made under stable condition.The rate of respiration, firmness of fruit, soluble solids, content of tannin were observed.The results showed that effect of treatment No.1 was the best.After 120 days, the fruits remained not only higher firmness, but also special flavor with fresh fruit quality,also showed that fresh- keeping bag, ethylene absorbent and lower temperature could effectively inhibit respiration, delay senillity, prolong fresh- keeping time.

关 键 词：贮藏 保鲜 呼吸强度 盘山磨盘柿 

分 类 号：S665.209.3[农业科学—果树学]