毛酸浆气调保鲜试验  

Experimental Study on Controlled Atmosphere Storage of Physalis pubescens

作　　者：王艺 张庆钢[1] 高蕊笑 侯艺涵 甄仌[1] 公绪金[1] WANG Yi;ZHANG Qinggang;GAO Ruixiao;HOU Yihan;ZHEN Bing;GONG Xujin(School of Energy and Building Engineering,Harbin University of Commerce,Harbin 150028)

机构地区：[1]哈尔滨商业大学能源与建筑工程学院,哈尔滨150028

出　　处：《食品工业》2020年第12期149-152,共4页The Food Industry

基　　金：国家自然科学基金(51708162);黑龙江省自然科学基金联合引导项目(LH2019E069);哈尔滨商业大学校级科研项目(17XN065)“毛酸浆气调保鲜机理的研究”;哈尔滨商业大学博士科研启动项目“浆果流态化速冻过程中传热传质的研究”(2016BS08)。

摘　　要：为使毛酸浆在贮藏中能够最大程度地保持原有的品质,试验采用气调保鲜方法贮藏毛酸浆。试验设计了6组对比试验,测定毛酸浆的含水量、硬度、可溶性固形物、维生素C和呼吸强度,并计算腐烂率,对比毛酸浆的保鲜效果。试验结果表明,气调保鲜能够延长毛酸浆的贮藏期,保鲜效果较好。采用适合的气调比例,可以减少毛酸浆的腐烂和宿萼霉变。在气调比例为O2+5%CO2的条件下,6℃贮藏可以取得较好的保鲜效果。In order to keep the original quality of Physalis pubescens,they adopted controlled atmosphere storage Physalis pubescens.They designed six set of contrast tests,determined the moisture content of Physalis pubescens,hardness,soluble solids,vitamin C and respiration intensity and calculated the decay rate.The experimental results showed that controlled atmosphere storage of Physalis pubescens could prolong the storage period,and the preservation effect was better.The decaying of Physalis pubescens and the mildew of calyx could be reduced in the suitable proportion of air regulation.Under the gas proportion of 3%O2+5%CO2,storage at 6℃could achieve better preservation effect.

关 键 词：毛酸浆 气调保鲜 果蔬品质 呼吸强度 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]