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果品的保鲜目的在于保持果品品质,延长货架期,减少因腐烂变质所造成的损失,以提高经济效益、社会效益。根据果实化学成份变化的规律,采取相应的技术措施控制果实变化,可使腐败变质造成的损失减少到最低限度,为哈密瓜运输、储藏创造条件。MCP即是针对哈密瓜化学成分变化的规律,从而控制果实的变化,抑制呼吸作用,延缓养分的消耗和减少水分散失,保持果品新鲜度。此试验旨在评价经MCP处理后,哈密瓜在室温条件下的储藏效果和货架寿命。
The purpose of fresh fruit preservation is to maintain the quality of fruit, extend the shelf life and reduce the losses caused by decay and deterioration so as to enhance the economic and social benefits. According to the changes of the chemical composition of fruits, adopting corresponding technical measures to control the fruit changes can reduce the losses caused by spoilage to a minimum, and create the conditions for the transportation and storage of cantaloupe melons. MCP is aimed at the regulation of the chemical composition of cantaloupe, thus controlling the fruit changes, inhibiting respiration, delaying nutrient consumption and reducing water loss, to maintain the freshness of the fruit. This test aims to evaluate the storage effect and shelf life of cantaloupe at room temperature after MCP treatment.