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采收后的锦橙仍是一个继续有生命的活机体,要经后熟、衰老、以至死亡的过程,它在有氧的环境里发生呼吸作用的反应为:C_6H_(12)O_6+6O_2—→6H_2O+6CO_2+674大卡热能。为延长甜橙保鲜的寿命就要求降低库内温度,控 O_2分压和 CO_2分压在一定的水平上,才能减低呼吸作用,延缓后熟过程,同时不使水分过多产生青、绿霉病和蒂腐等病害。如为控制呼吸作用,使库内含O_2不足时,则:C_6H(12)O_6—→2C_2H_5OH+CO_2+28大卡热能,产生为害果实的酒
After harvest, the golden orange is still a living organism that continues to have life. After the process of ripening, aging, and even death, its reaction to respiratory effects in an aerobic environment is: C 6 H 12 O 6 + 6 O 2 - → 6H_2O + 6CO_2 + 674 Kcal heat. In order to prolong the life span of sweet orange, it is required to lower the temperature in the storage compartment to control the O 2 partial pressure and CO 2 partial pressure to a certain level so as to reduce the respiration and delay the post-ripening process, and at the same time, And pedicle rot and other diseases. Such as the control of respiration, so that the library containing less than O_2, then: C_6H (12) O_6 - → 2C_2H_5OH + CO_2 + 28 calories, resulting in harmful fruit wine