摘要
本文对槟榔贮藏保鲜的最适温度、湿度及贮藏环境中氧和二氧化碳等气体成分的最适组成进行了研究。结果表明，采用涂膜处理和硅窗气调贮藏相结合的方法最佳。它能使槟榔保鲜贮藏四个月以上，其果实的自然损耗率、腐烂损耗率都能控制在较低的水平下，保持了较高的商品率。具有较大的推广价值。
The suitable temperature and humidity for fresh preservation of betel nut in store hasbeen reported here. The reasonable atmosphere composition such as the percentage of Oxygen andCarbon dioxide was studied. To control the atmosphere through the Silicon rubber window aftercoating the fruit is the best method for kept fresh during storage. It showed that the betel nut canbe stored for more than four months. The natural loss and the rotten loss of the betel nut can becontrolled under a low level, and the betel nut can be kept in a high commodity ratio.
出处
《海南大学学报（自然科学版）》
1994年第1期20-24,共5页
Natural Science Journal of Hainan University
关键词
槟榔
贮藏保群
食品工业
betel nut, fresh preservatin atmosphere controlling, Oxygen, Carbon dioxide
