气调保鲜技术在梨贮藏保鲜中的研究进展  

Research Progress of Controlled Atmosphere Technology in Pear Storage

作　　者：王璐瑶 帕孜丽亚·托乎提 戴煌 WANG Lu-yao;PAZILIYA·Tuohuti;DAI Huang(School of Biology&Basic Medical Sciences,Soochow University,Suzhou 215123,China;College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)

机构地区：[1]苏州大学医学部基础医学与生物科学学院,江苏苏州215123 [2]武汉轻工大学食品科学与工程学院,湖北武汉430023

出　　处：《中国果菜》2021年第7期15-19,共5页China Fruit & Vegetable

基　　金：大宗粮油精深加工教育部重点实验室(武汉轻工大学)开放基金项目(2019GYBQGDKFA01、2020JYBQGDKFB10)。

摘　　要：梨表皮脆弱、采后呼吸作用较强,因此不耐贮藏。气调保鲜技术是通过调整贮藏环境中的气体组成来延长食品贮藏寿命和货架期的技术。本文介绍了气调保鲜技术的原理,从梨的品质、色泽、硬度、可溶性固形物、菌落总数等指标的变化详述了气调保鲜技术在梨保鲜上的应用效果,以期为梨的贮藏保鲜提供一定的理论参考。The skin of pear is fragile and its respiration is still strong after harvest,so it is not resistant to storage.Controlled atmosphere preservation technology can extend the storage life and shelf life of food by adjusting the ambient gas.In this paper,the principle of modified atmosphere preservation technology was introduced,and the application effect of modified atmosphere preservation technology in pear preservation was elaborated from the changes of quality,color,hardness,soluble solids,total number of colonies and other indicators,so as to provide a theoretical basis for pear preservation.

关 键 词：气调保鲜 梨 保鲜 品质 

分 类 号：S661.2[农业科学—果树学]