不同保鲜措施对褚橙保鲜效果的影响  

Effect of different preservation measures on preservation effect of orange“YUNGUAN”

作　　者：赵艳[1] 翟瑞文[2] 杨青松[2] 

机构地区：[1]云南农业大学基础与信息工程学院,云南昆明650201 [2]云南民族大学民族药资源化学国家民委-教育部重点实验室,云南昆明650500

出　　处：《云南民族大学学报（自然科学版）》2015年第5期361-364,共4页Journal of Yunnan Minzu University:Natural Sciences Edition

基　　金：云南省教育厅科学研究基金(2014C070Y);云南民族大学民族药资源化学国家民委-教育部重点实验室开放基金(MZY1301)

摘　　要：以云南褚橙为实验材料,从失重率、变质指数、维生素C变化率、可溶性糖变化率4个方面的指标来探究薄膜保鲜、低温保鲜、抑菌液处理保鲜和综合处理保鲜对橙子保鲜效果的影响.结果表明橙子放置一周后出现变质现象,各组分维生素C含量均有下降趋势,水分下降趋势更为明显.不同处理中,综合处理保鲜组效果最好,其次为低温保鲜组和薄膜保鲜组,但无论使用何种保鲜方式橙子品质都有所下降.Orange＂YUNGUAN＂ as materials, preservation effects was explore using four different treatments, i e. film preservation, cryogenic preservation, antimicrobial preservation and composite preservation by weight loss rate, deterioration index,change rate of vitamin C and total sugar as four indices. The results showed that oranges ap- peared deterioration phenomenon after a week in all treatments, along with the vitamin C content of each groups had decreased and moisture loss was more obvious. In four treatments, the composite preservation group works was better than other groups, followed by cryogenic preservation group and film preservation group. In a word, no matter what preservation has done, the quality of oranges had declined.

关 键 词：褚橙 保鲜措施 保鲜效果 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]