不同贮藏方式对大樱桃保鲜效果的研究  

Study of Different Storage Methods on the Preservation Effect of Cherry Fruit

作　　者：姚瑞祺[1] 马兆瑞[1] 

机构地区：[1]杨凌职业技术学院,陕西杨凌712100

出　　处：《保鲜与加工》2014年第6期13-16,共4页Storage and Process

摘　　要：分别将采后大樱桃（品种为艳阳）进行减压贮藏（40 kPa）、MA贮藏和普通冷藏,贮藏温度均为（0±0.5）℃、相对湿度90%~95%。通过分析贮藏期间果实品质的变化,研究不同贮藏方式对大樱桃的保鲜效果,并确定不同贮藏方式的保鲜期限。结果表明,与普通冷藏相比,减压贮藏和MA贮藏能显著提高大樱桃的保鲜效果,大大延长贮藏期,减压贮藏效果总体优于MA贮藏。在本试验条件下,大樱桃普通冷藏时间为28 d以内,减压贮藏最长时间为49 d,MA贮藏时间介于普通冷藏和减压贮藏之间。Postharvest Yanyang cherries were stored by different methods such as hypobaric storage（40 kPa）,MA storage and cold storage respectively.The storage temperature was（0 ±0.5） ℃ and humidity was 90% ~95%.The preservation effects were studied through the analysis of the changes of fruit quality during different storage,and the preservation periods were determined in this paper.The results showed that,hypobaric storage and MA storage could significantly improve the effect of preservation of cherry fruit and greatly prolong the storage period compared with cold storage.Especially,the effect of hypobaric storage was better than that of MA storage.In the conditions of this experiment,the storage time of cherry was less than 28 d for cold storage,hypobaric storage could be for a maximum period of 49 d,and the MA storage was between them.

关 键 词：普通冷藏 减压贮藏 MA贮藏 大樱桃 

分 类 号：S662.5[农业科学—果树学]