乙醇熏蒸对巴西番樱桃保鲜工艺的研究  

Study on the Preservation Technology of Eugenia brasiliensis by Ethanol Fumigation

作　　者：李志锐[1] 林跃华[1] 韩淑琴[1] 杨淑芳 LI Zhirui;LIN Yuehua;HAN Shuqin;YANG Shufang(Zhongshan Polytechnic,Zhongshan 528404,China;Zhongshan Haizaoye Agriculture Technology Co.,Ltd.,Zhongshan 528400,China)

机构地区：[1]中山职业技术学院,广东中山528404 [2]中山市海枣椰农业科技有限公司,广东中山528400

出　　处：《现代食品》2023年第9期71-73,85,共4页Modern Food

基　　金：中山市2020年省科技专项资金“大专项+任务清单”项目(2020sdr007)。

摘　　要：以中山市海枣椰农业科技有限公司引种栽培的巴西番樱桃为研究对象,以果实呼吸强度为考察指标,采用单因素试验和正交试验筛选最优熏蒸乙醇浓度、熏蒸时间、熏蒸温度。研究结果表明,熏蒸乙醇浓度250μL·L^(-1),熏蒸时间4.0 h、熏蒸温度40℃为最佳保鲜工艺,该条件对采后巴西番樱桃呼吸强度抑制效果最为显著。Taking the Eugenia brasiliensis introduced and cultivated by Zhongshan Date Coconut Agricultural Science and Technology Co.,Ltd.as the research object,taking the fruit respiration intensity as the inspection index,the single factor test and orthogonal test were used to screen the optimal fumigation ethanol volume fraction,fumigation time and fumigation temperature.The results show that the volume fraction of fumigated ethanol is 250μL·L^(-1),fumigation time 4.0 h,fumigation temperature 40℃are the best fresh-keeping technology.This condition has the most significant inhibition effect on the respiratory intensity of postharvest Eugenia brasiliensis.

关 键 词：巴西番樱桃 乙醇熏蒸 呼吸强度 

分 类 号：S662[农业科学—果树学]