榴莲相温气调贮藏保鲜的研究
Packaging and Food Machinery(2022)
Abstract
针对榴莲后熟快、快速失水软化、易腐烂、货架期短的问题,采用脉冲防霉结合相温气调保鲜的方法,于4,8,10, 14 ℃贮藏,对榴莲品质进行研究.结果表明,脉冲防霉熏蒸30 min,排空6 h,SO2气体熏蒸浓度为2%,可有效杀灭榴莲表面致病菌;10 ℃低温相温气调贮藏保鲜可使榴莲贮藏时间超过20天,整个贮藏期间,失重率低至3.95%,糖度高达19.8%,色度L、a、b值分别为79.430,-0.336,31.456,腐烂率为32.98%,感官评分平均值为3.84.相温气调保鲜榴莲可降低呼吸代谢、抑制后熟、延长货架期,对扩大榴莲市场有重要意义.
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