【摘要】 从果蔬的营养成分、硬度和呼吸作用等指标对果蔬的品质进行了分析;介绍了当今贮藏效果最佳的气调贮藏技术,它通过调节环境的气体成分使得果蔬的呼吸作用减弱,以降低营养成分的消耗,保持果蔬的营养价值和新鲜品质;研究发现,贮藏条件对果蔬品质的影响很大,保证果蔬品质的良好必须有适宜的贮藏条件,贮藏过程中影响果蔬品质的因素有温湿度、空气流速、气体成分、包装和运输等;最后分析了在不同温度、不同时间的贮藏条件下,几种果蔬品质的变化。更多还原

【Abstract】 Analyzed the quality of fruits and vegetables from the indicator of nutrition ingredient,firmness and respiration. Introduced the most excellent controlled method of the all storage condition. The controlled method of air component part pressure can weaken the respiration through regulating the gas component,so that to reduce the consumption of nutrition ingredient and keep the nutrition value and fresh quality. There are some influential aspects of keeping the quality in the storage process, including the temperature, relative humidity, air velocity, gas component, package and transportation. The research shows that the storage condition has great effect on the quality of the fruits and vegetables. The suitable storage condition will ensure the high quality. The quality change of some kinds of fruits and vegetables in the different storage conditions of temperature and time were also analyzed.更多还原