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蔬菜、水果放在塑料袋内贮存,是人们在冬季常用的一种科学保鲜方法。其原理是降低氧的浓度,增加二氧化碳的浓度,使蔬果处于休眠状态,延长贮存期。然而,贮存的时间不能过长。因为蔬菜水果为有机食品,含水分较高(60%-95%),并含有水溶性营养物质和酶类。在整个贮存期间仍进行着很强的呼吸活动。在一般情况下,每上升10摄氏度,呼吸强度就增加一倍,在有氧的条件下,果蔬中的糖类或其他有机物质氧
Vegetables, fruits stored in plastic bags, is commonly used in winter, a scientific preservation methods. The principle is to reduce the concentration of oxygen, increasing the concentration of carbon dioxide, so that fruits and vegetables in a dormant state, to extend the storage period. However, the storage time can not be too long. Because vegetables and fruits are organic foods, contain high moisture (60% -95%), and contain water-soluble nutrients and enzymes. Strong respiratory activity persists throughout storage. Under normal circumstances, every 10 degrees Celsius rise, the respiratory intensity doubled under aerobic conditions, fruits and vegetables in the sugar or other organic matter oxygen