猕猴桃除乙烯保鲜技术研究

• 作 者: 周瑗玥 马书尚 武春林 梁俊
• 机 构: 陕西省果品研究中心,陕西省果品研究中心,陕西省果品研究中心,陕西省果品研究中心 西安 710061,西安 710061,西安 710061,西安 710061
• 出 处: 天津农业科学
• 发表日期: 1993年02期
• 关键词: 保鲜技术研究 保鲜贮藏 保健水果 供应期 温度条件 低温贮藏 保鲜作用 气调贮藏 好果率 贮藏环境

猕猴桃是一种营养丰富的保健水果,近年来在市场上倍受青睐。由于它经济效益高,因此人工栽培面积也愈来愈大。但长期以来,由于猕猴桃保鲜贮藏技术不过关,大大限制了鲜果的市场供应期。因此研究猕猴桃的保鲜贮藏技术对于延长猕猴桃鲜果的市场供应,提高猕猴桃产值,具有重要的意义。猕猴桃在贮藏过程中,除温度条件外,乙烯是影响其果肉软化的一个重要因子。据国

Kiwi is a nutrient-rich health care fruit that has gained popularity in the market in recent years. Because of its high economic efficiency, artificial cultivation area is also growing. But for a long time, due to the preservation of kiwifruit storage technology, however, greatly limiting the market supply of fresh fruit. Therefore, it is of great significance to study the fresh storage technology of kiwifruit in order to extend the market supply of kiwi fruit and increase the output of kiwifruit. During the storage of kiwifruit, ethylene is an important factor that affects the softening of its flesh except temperature. According to the country