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以海南‘大红2号’红肉火龙果为试材,在(5±0.5)℃条件下,2%CaCl_2+0.1%抑霉唑混合溶液浸泡5 min,风干后装入PE膜、PVC保鲜袋和硅窗气调袋内,研究不同包装处理对其贮藏品质的影响。结果表明,与对照相比,不同包装处理均能抑制火龙果腐烂和失重,抑制可溶性固形物、维生素C含量下降速度,维持果实品质,其中,保鲜剂结合硅窗气调包装处理保鲜效果最佳,贮藏至45 d无腐烂,失重率3.6%,较好地保持了果实商品价值,与对照相比延长贮藏期25 d。
The experiment was carried out by immersing the red meat dragon fruit of ’Honghong No.2’ in Hainan for 5 minutes under the condition of (5 ± 0.5) ℃ with 2% CaCl 2 + 0.1% imazalil. After air-drying, And Si Qi Kong tone bag, to study the impact of different packaging and processing on the quality of its storage. The results showed that compared with the control, the different packing treatments could restrain the rotting and weight loss of dragon fruit, inhibit the decline rate of soluble solids and vitamin C, and maintain the fruit quality. Among them, , No decay 45 days after storage, weight loss rate of 3.6%, better to maintain the value of the fruit commodities, compared with the control to extend the storage period of 25 d.