摘要
以蓝莓为试材,研究其微气调贮藏技术,比较不同微气调材料的贮藏效果,观察微气调贮藏后果实的货架期和贮藏期间果实内部品质的变化,并探讨品种的耐贮性。研究发现,微气调E的贮藏效果显著优于其他材料,贮藏75d好果率达94%,贮藏前后果实内部品质无显著性差异,但需低温销售延长货架期;初步得出,蓝丰品种的耐贮性显著高于达柔、埃利奥特,贮藏60d好果率高出14%、20%。结论:应用微气调技术贮藏蓝莓可比其他方式延长贮藏期30～45d。
Micro-modified atmosphere storage of blueberries was studied. Effects of different materials, the shelf life of blueberries by micro-modified atmosphere storage, and the changes of internal quality during storage were compared, and the storability of different varieties was discussed. Results showed that the effect of micro-modified atmosphere storage E was much better than other materials, and good fruit rate reached to 94% after 75 days＇ storage. There was no significant difference in internal quality of blueberries between harvest and storage, but sales under low temperature were needed to extend shelf life. Storability of ＂Bluecrop＂ was significantly higher than ＂Darrow＂ and ＂Elliott＂, and it was 14% and 20% higher after 60 days＇ storage, respectively. Conclusion： It could prolong the storage time for 30-45 days compared with other storage methods.
出处
《食品科技》
CAS
北大核心
2012年第12期15-18,共4页
Food Science and Technology
基金
国家林业公益性行业科研专项项目(201204402)
关键词
蓝莓
气调
贮藏
可溶性固形物
总酸
blueberry
modified atmosphere
storage
soluble solids content
total acid
