新疆轮台小白杏贮藏工艺的研究  

The Research on Storage Technology of Fresh Apricots in Luntai of Xinjiang

作　　者：常雪花[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《食品工业》2016年第3期190-192,共3页The Food Industry

摘　　要：试验以新疆轮台产的新鲜小白杏为研究对象,以可溶性固形物、p H、果实硬度和腐烂率平均值低于某值等为考察指标,采用正交试验法研究温度、相对湿度、O2浓度和CO2浓度对鲜杏贮藏时腐烂率的影响,最终得到最佳的保鲜工艺条件：温度-1℃-0℃,相对湿度90%-95%,氧气浓度为4%-5%,二氧化碳浓度为1%-2%,在此工艺条件下鲜杏的腐烂率为4.1%。Adopting the Xinjiang Luntai local production fresh apricots as the research object, the vessel could be used to solids, p H, fruit hardness and the average rate of decay lower than some value as the indexes. By orthogonal test design of temperature, relative humidity, concentration of O2, CO2 on the influence of fresh apricots storage decay rate, finally get the optimal storage process conditions for fresh apricots are determined that the range of temperature was-1 ℃-0 ℃, the range of the relative humidity was 90%-95%, the range of the oxygen concentration was 4%-5%, and the range of the carbon dioxide concentration was 1%-2%. Under the conditions, the decay rate was 4.1%.

关 键 词：小白鲜杏 贮藏 温度 相对湿度 O2浓度 CO2浓度 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]