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在8月下旬,用气调及化学方法处理白香蕉葡萄果实,在常温下贮藏试验结果,以CO_2结合亚硫酸钠处理的效果最好。不仅降低果实的腐烂率,而且可保持较高的鲜果品质。贮藏7—8天后测定,果实中可溶性固形物含量比对照提高1.4%,可滴定酸度高0.85倍,维生素C含量高1.98毫克/100克。贮后20天的果实腐烂率比对照降低24%。该处理的原理及方法:将葡萄果实在10%CO_2气袋中贮存一天,以降低其呼吸速率,取出放入纸袋,每500克葡萄加入1.5克亚硫酸钠,用其释放微量的SO_2杀菌,置常温下贮藏,在一定时期内可保鲜。
In late August, the fruits of white banana grapes were treated with gas-phase and chemical methods, and the results of storage at ambient temperature were tested. The treatment with CO 2 and sodium sulphite was the best. Not only reduce the rate of fruit decay, but also to maintain a high quality of fresh fruits. After 7-8 days of storage, the content of soluble solids in fruits increased by 1.4%, the titratable acidity was 0.85 times higher, and the vitamin C content was 1.98 mg / 100g. The rate of fruit decay 20 days after storage was 24% lower than the control. The treatment principle and method: the grape fruit in a 10% CO_2 airbag stored for one day to reduce the respiration rate, remove the paper bag, add 500 grams of grape per 500 grams of sodium sulfite, with its release of trace amount of SO 2 sterilization, set at room temperature Under the storage, in a certain period of time can be fresh.