【摘要】 对猕猴桃在冻结温度下恒温贮藏随着时间的推移能自然缓解的问题作了阐述。试验表明 ,在 - 36℃的条件下将猕猴桃果心温度迅速降至 - 4.5℃～ - 1.5℃使猕猴桃发生冻结 ,并在该温度下恒温贮藏 ,贮藏到一定时间后能自然缓解 ,同时 ,在该温度范围内 ,冻结与贮藏的温度愈低 ,缓解所需的时间愈长。缓解后的果实硬度可达 88N/ cm2 ,继续在该温度下贮藏 45 d左右 ,仍有 6 0 N / cm2 以上的硬度或较好的商品性及 8～ 10 d的货架寿命 ,对维生素 C的保存量远高于其它工艺的贮藏结果 ,贮藏 15 0 d后的失水率比常规工艺降低 8%。更多还原

【Abstract】 Actinidia deepfreeze and defrost technologies in low temperature storage were studied in this paper. The result showed that the fruit can defrost themselves in this condition when the core temperature promptly drop to -4.5℃～-1.5℃ at -36℃, and in this condition, the temperature is lower, the defrosting time is longer. The hardness of defrosted fruit can reach 88 N/cm 2 or so. If the storage time delays about 45 days at this temperature, the hardness of more than 60 N/cm 2 and the good shelf life of 8～10 days are gained. The keeping amount for vitamin C is higher than other technology. The water loss decreased 8 percent after 150 days.更多还原