摘要
对板栗在不同温度和环境湿度条件下进行贮藏试验 ,结果表明 :随着环境温度的降低 ,板栗在贮藏中的失水及霉变情况相应减轻 ;在相同温度下 ,环境湿度越大 ,越有利于板栗水分的保持 ,也有利于微生物生长 ,好果率相应降低 ;充分成熟的栗果有利于保鲜贮藏。提出了板栗低温冷藏保鲜工艺控制参数 ,采用该工艺技术贮藏板栗 180天 ,失重率为 3.4 5 % ,好果率达 98.7% ,对板栗具有良好的保鲜贮藏效果。
In order to research the scientific fresh-keeping technique of chestnut, the experiments on fresh-keeping of chestnut were conducted in different environmental temperature and humidity. The results show that the dehydrating and rotting degree of chestnut can be decreased with the dropping of environmental temperature in the course of preservation. High humidity is advantageous to keeping moisture content of chestnut and bacteria growth. Completely ripe chestnut can be more easily preserved. Moreover this paper presents the technical parameters of preservation of chestnut, which are 0±1℃ of environmental temperature and 85% of humidity during 15 days at the beginning of storage, and then -3±1℃ of the environmental temperature and 93%-95% of humidity during the following storage period. According to this technology, the rate of lost weight is 3.45%, and the rate of chestnut in good condition is 98.7% after chestnut was preserved for180 days.
出处
《制冷学报》
CAS
CSCD
北大核心
2003年第4期55-58,共4页
Journal of Refrigeration
关键词
板栗
低温冷藏工艺
湿度控制
温度控制
微生物
Horticulture, preserving technology, experiment, chestnut, fresh-keeping
