石榴气调保鲜效果研究

摘要

院本文研究了气调保鲜技术对贮藏期间石榴品质的影响。结果发现，在2益低温条件下，4%O2协同5%CO2，贮藏140d时，石榴的呼吸强度为22.01mgCO2/(kg·h)，褐变指数为0.16，可溶性固形物及总酸含量分别为14.7%与0.41%，可以较好地维持石榴的品质与口感。该处理石榴MDA含量累积最少，对PPO活性及果实腐烂抑制作用最强。%The effect of controlled atmosphere storage on pomegranate was studied in the paper. It was found that the treatment combined O2 4% with CO2 5% restrained the respiration intensity at 22.01mg/(kg·h), and browning index was 0.16, and total soluble solids and total acid content is 14.7% and 0.41% respectively stored at 2℃ for 140 days. The pomegranate quality and taste were maintained better. In this case, the MDA content is the lowest, and the inhibiting effect on PPO activity and fruit rot is the best.