【摘要】 以‘农科二号’莲雾果实为试验材料,分别用单果纸包装、单果纸包装后保鲜袋包装、保鲜袋单果包装后保鲜袋包装等方法进行处理,研究7℃下16 d冷藏期内不同包装处理对莲雾果实外观品质、失重率、果肉硬度和出汁率的影响。结果表明:不同包装处理都有助于延长莲雾果实采后贮藏期;相对于纸单果包装处理,纸单果包装结合保鲜袋包装及保鲜袋单果包装结合保鲜袋包装能更有效地减少果实贮藏过程的失重,保持果肉硬度及果实出汁率。更多还原

【Abstract】 ‘Nongke 2’ wax apple fruits were used as materials to study effects of different packaging treatments on fruit appearance quality, weight loss rate, fruit firmness and juice rate at 7℃ for sixteen days. Three packaging treatments included only paper packaging for one fruit, firstly paper packaging for one fruit and then fresh-keeping bag packaging for ten fruits and firstly fresh-keeping bag packaging for one fruit and then lager fresh-keeping bag packaging for ten fruits. The results showed that packaging helped to prolong the postharvest storage period of wax apple fruits. By comparing with paper packaging for one fruit, two other ways, firstly paper packaging for one fruit and then fresh-keeping bag packaging for ten fruits and firstly fresh-keeping bag packaging for one fruit and then lager fresh-keeping bag packaging for ten fruits, can effectively reduce weight loss during fruit storage, and maintain strong fruit firmness and fruit juice rate.更多还原