摘要
分别对毛叶枣的贮藏适性、涂膜保鲜技术及1-MCP对毛叶枣的贮藏性的影响进行了较深入地研究。试验结果表明:贮藏温度2～5℃,RH90%～100%范围为毛叶枣适宜的贮藏条件;经过1-MCP处理的毛叶枣果实贮藏性明显高于未经处理的果实。涂膜保鲜试验表明:以瓜尔豆胶1.1g、卡拉胶2.75g、分子蒸馏单甘酯0.5g、乙醇50mL、水500mL、杀菌剂和防腐剂若干配制的涂膜剂处理毛叶枣果实,在室温条件下其货架可达到12d,在2～5℃贮藏条件下其贮藏期可达50d,商品率100%。
The experiment studied suitable storage condition and coating freshness techniques of Ber and effect of 1- MCP treatment on keeping quality of Ber fuit. The results indicated that the best storage conditions suitable for BER is 2-5 ℃ of storage temperature and RH 90%-100% and also showed that 1-MCP treatment can significantly improve keeping quality of Ber fruit. The experiment indicated that the shelf life of ber fruits get to 12 days which are coated by the coating agent made from guar gum 1.1 g, carragheenan 2.75 g, glycerinmonostearate 0.5 g, alcoho 150 mL, and preservatives and bactericides at the room temperature storage and get to 50 days at the storage condition of 2-5℃.
出处
《中国食品学报》
EI
CAS
CSCD
2006年第1期144-150,共7页
Journal of Chinese Institute Of Food Science and Technology
