张敬勇,李东立,许文才,付亚波.二氧化硫缓释杀菌袋对樱桃保鲜性能影响的研究[J].包装工程,2013,34(15):49-52,74.
ZHANG Jing-yong,LI Dong-li,XU Wen-cai,FU Ya-bo.Effect of SO2 Controlled Release Packaging on Preservation Performance of Cherry[J].Packaging Engineering,2013,34(15):49-52,74. |
| 二氧化硫缓释杀菌袋对樱桃保鲜性能影响的研究 |
| Effect of SO2 Controlled Release Packaging on Preservation Performance of Cherry |
| 投稿时间：2013-06-03 修订日期：2013-08-10 |
| DOI： |
| 中文关键词: 樱桃 二氧化硫 缓释 杀菌 保鲜 |
| 英文关键词: cherry SO2 control release sterilize preservation |
| 基金项目:研究生教育项目(21090113207);北京市教育委员会科学研究项目(21090113027) |
|
| 摘要点击次数: |
| 全文下载次数: |
| 中文摘要: |
| 为了在低温环境中最大限度延长樱桃的贮存期限,研究了在2 ℃条件下,一种缓释杀菌包装对樱桃保鲜效果的影响。结果表明,二氧化硫缓释杀菌包装能被动形成一个适合樱桃贮存的稳定的气氛,同时能够抑制樱桃致病菌的生长;贮藏25 d 后,樱桃的烂果率低,保鲜效果良好,樱桃仍具有很好的市场价值。 |
| 英文摘要: |
| Preservation effect of a SO2 control release packaging under 2 ℃was studied to extend the shelf life of cherry at low temperature. The results indicated that the packaging can form a stable atmosphere suitable for cherry preservation and inhibit the growth of pathogenic bacteria of cherry; after 25 days of storage, SO2 control release packaging can decrease cherry decay rate. It was concluded that the method good preservation effect for cherry. |
|
查看全文
查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
渝公网安备 50010702501716号