采用常温化学气调贮藏保鲜果蔬技术的研究

本文根据果蔬的生理学和生物化学特性,总结了试验结果,采用了在常温下利用保鲜袋和保鲜剂的技术,对局部环境中影响果实寿命的几种主要化学成分的含量进行控制,达到了抑制果实呼吸、延缓果实成熟期,並起到防霉、杀菌的作用,采用此项技术聍藏保鲜的果实可达5～6个月以上,最大烂果率低于5％,果实风味正常,方法简单,投资少,有显著的经济效益。

On the Technique of Keeping Fruit-Vegetable Fresh with Chemical Gas-Adjusting Storage under Room Temperature

According to the characteristics of the physiology and biochemistry of fruit-vegetable, a new technique of keeping fresh bag and agent is used under room temperature. The technique is to concrol the contents of several main chemical elements which affect fruit life in order to restrain the respiratory function of fruits, to delay their ripening and also to prevent them from going mouldy and to kill the pathogens aswell in some areas. It can be over five to six months by rotten fruit is less than 5%. The stored fruits keep fresh and the taste is unchanged.